Creamy White Chicken Chili

Creamy White Chicken Chili

This is probably my favorite Fall recipe.  I got it more than 10 years ago, and I finally decided to change it up, write it down, take more pictures, and have it more often.

I got this recipe from friends of mine – so really, food is all about community.  My Mister can tell you how much this is true in my life.  I love cooking for people – if people don’t like what I cook or don’t eat it at all I am really hurt (I know, I gotta get over that), and food is such a comfort for me.  Really the saying is true that everything important happens around the table.  The other night as we were picking out a place to go for our anniversary dinner, I got all mushy as we talked about restaurants.  He definitely knows one of my love languages is food.

Homemade Guacamole

This is probably one of the first recipes I ever wanted to go on my old food blog.  I always shared it with my college girls that I knew.  It was warm and comforting.  You eat it with a spoon.  You put yummy stuff on top of it to make it better – like cheese, sour cream, bacon, avocados, cilantro – I mean – what could be better.

Creamy White Chicken Chili
Recipe type: Soup
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Creamy and comforting with a hint of kick - this is a perfect white chicken chili
  • 1 onion, diced
  • olive oil
  • 1-2 garlic cloves, minced
  • 6 cups homemade chicken broth (I don't season mine at all, therefore I can season the soup as a whole)
  • 1 can green chilies (as hot as you might like them), drained
  • 1 can creamed corn
  • 2 cans cream of chicken
  • ⅓ cup whole milk
  • 1 can great northern beans, drained
  • 2½ cups chopped chicken (I cook a whole chicken and chop up the meat and use the broth)
  • 1 tsp each of cumin, chili, ground pepper
  • ¾ tsp kosher salt
  • 1 cup mexican shredded cheese
  • toppings: sour cream, additional cheese, guacamole, bacon, onions, tomatoes, etc
  1. In a dutch oven, saute the onion in the olive oil (about 1 T). After about 3 minutes, add the garlic and the chilies.
  2. While that is cooking, mix together the corn, beans, soup, milk, and spices.
  3. Add that and the broth to the pan
  4. Let simmer for about 15 minutes.
  5. Add the chicken and let cook for about 10 more minutes
  6. Add the cheese, stir, and turn off the heat.
  7. Let your husband taste. Oh, wait, that's just for my home.

This Week in the Charming South Kitchen

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Roasted Jalapeno Soup

This week is the official start to Fall.  I have already baked pumpkin goodies and have loaded up my dining room with all things pumpkin and gourd. This week we should have slightly cooler temperatures – because this wknd was summer again.

Here is what we are having this week:

Chili and baked potatoes (really this is a perfect inexpensive meal that my husband loves.  If you wanna buy chili in the can it is cheaper – but you can’t really control what is in it)

Roasted salmon and fingerling potatoes (these are relatively inexpensive at TJ)

Orange Beer Chicken

Southwest Salads with TJ Chicken burgers

A Rustic Fall salad I’m putting together for a vinegar company (can’t wait)

Banana Chocolate Chip Snack Cake – yall have got to check out her site.  Everything I’ve read and what she is about and her demeanor – I’m loving!

Lots of green smoothies




Creamy Roasted Jalapeno Soup

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Creamy Roasted Jalapeno Soup

the charming south kitchen

Fall has (not quite officially) begun,

but when I bring out the old youth group (yay Anastasia) tshirts that I’ve had for some 15 years,

I can make roasted jalapeno soup and call it Fall.

Back in August I attended my family reunion over in Northern Alabama.  Southern cooking and fried chicken and pies and pound cakes are the name of the game.  Woodworking and quilting.  What I also received this year was a giant bag of jalapenos.  Can life really get much better?  Fresh grown jalapenos.  Yes, from people who really know what they are doing in the vegetable garden arena (not me, I kill basil).  What was I going to do with all of these tiny peppers that tasted so good with just a subtle amount of heat?

Make soup of course.  And anything you can put cheese, bacon, and avocado on has got to be a good soup, right?

This has just the right amount of heat.  You may want a glass of milk nearby, but most of you will probably be able to handle it.  I just downed a bowl of it.  My husband will have it tonight alongside a full-loaded baked potato.  Not too shabby for a Monday night.

Creamy Roasted Jalapeno Soup
Recipe type: soup
Cuisine: comfort food
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
Bit of heat, delciously cream, fresh soup for the start of fall
  • 6 jalapenos, no seeds
  • 5 carrots, diced
  • ½ onion, diced
  • 2 T olive oil
  • ½ tsp garlic powder
  • 2½ cup chicken broth (homemade is best so you control the ingredients)
  • ½ cup whole milk
  • ¼ cup all-purpose flour
  • 2 T unsalted butter
  • ¼ cup diced tomatoes with green chilies
  • ¾ cup mexican shredded cheese
  • salt and pepper to taste
  1. Slice and seed jalapenos.
  2. Place them cut side down on a baking sheet.
  3. Roast at 400 for 15 minutes
  4. Chop onion and carrots.
  5. Saute in olive oil over medium heat (in a dutch oven) for about 4 minutes.
  6. Add roasted jalapenos (chop them) and garlic powder
  7. Add in butter and as it melts, stir in the flour.
  8. Once combined, add in chicken broth.
  9. Bring to a simmer.
  10. Add in milk and simmer for another 3-5 minutes
  11. Transfer to a blender to puree (or use immersion blender.
  12. Put back in dutch oven.
  13. Add tomatoes and cheese and heat through until cheese is melted.
  14. Top your bowl of soup with more tomatoes, cheese, avocado slices, bacon.
  15. Enjoy

Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

I don’t know what it is but the moment anyone in my family says they are sick, I immediately jump on the orange juice and chicken soup bandwagon.  Well, last weekend, my husband came down something for the millionth time this year.  I said I would go to the store that night.

I’m not a huge fan of broth noodle soup because after reheating it several times you don’t have any broth left.  And it usually lacks flavor. However, I wanted something creamy and thick and comforting.  This was it!

My boys and my mister have loved it – and my mister is all better. So, was it the chicken noodle soup, who knows? But, I know it didn’t hurt!

Creamy Chicken Noodle Soup
Recipe type: soup
Cuisine: chicken
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
Thick and creamy chicken noodle soup
  • 7-8 cups homemade chicken broth
  • 2-3 cups rotisserie chicken, cubed or shredded
  • ½ white onion, finely chopped
  • 1 bag frozen peas and carrots (do not thaw)
  • 2 T unsalted butter
  • 3 cups of medium egg noodles, (measure out 3 cups dry before cooking)
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy whipping cream (or half and half, or more milk)
  • generous amounts of salt and pepper (remember you can always add but you can't take away)
  1. In a dutch oven, saute onion and frozen peas and carrots over medium heat with the 2 T of butter for about 5 minutes.
  2. Add in liquid and bring to a boil.
  3. Add in noodles. Cook until al dente.
  4. In a small sauce pan, heat butter and flour, whisking vigorously until all the flour is mixed in and the butter is melted. Add in milk and cream.
  5. It will thicken as it stands.
  6. When the noodles are done, add in chicken and cream mixture.
  7. Let sit for a few minutes off heat. Serve with bread or a side salad.
  8. This soup does get thicker as it sits in the fridge a while. Leftovers are more like a casserole. So yummy.

This Week in the Charming South Kitchen


This is a bit of a different week for us, but I still always want to be about using my creative nature in the kitchen for my family and others.

And lest you think I always cook, the drive-thru ladies at our neighborhood McDonalds and the guy at Wendy’s know us!  And our boys love making them laugh and saying hello!

A pound cake for a special person and a guest coming over (real whipped cream on the way, folks)

Chicken salad with croissants

Carrot Ginger Soup (bc I want comfort food when its supposed to rain all week – where’s the sun?)


Weekend Link Love

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Pumpkins and Link Love

It is a beautiful fall day here in the Atlanta Metro area.  The blue sky beckons you to be outdoors (but my littles are asleep) and we are heading to the river later on today.  The crisp morning air gives way to cooler sunny afternoons.

Here are a few posts for your weekend viewing:

We went on a two week road trip for our honeymoon and loved it all.  One of the meals in Prince Edward Island has turned out to be a much requested (never made) meal for my mister.  I’m going to aim at fixing that this week with this recipe.

I passed by a sale feature today at TJ when I went of Raspberries. My older son could eat them all in one sitting if I let him.  I give him some at each meal if I have them on hand.  I tell him the reason I give him those is because I love him.  Baby brother doesn’t like them. His daddy sure does.  I’m making this granola to go with it this coming weekend for a special breakfast before family pictures and donut day

Definitely would consider this a tasty way to use up the two acorn squash sitting in my fruit bowl on my island.

Just because into every life must come the perfect sugar cookie.

One of the reasons I love to travel is to taste all of the food that the city I’m going to has to offer.  I’ve been to the Bay Area one time and I so want to return. Actually, one of my dream trips is to fly into San Fran and mill around and then drive up the coast or however you get to Napa and Big Sur.  Oh, to dream.  But, reading this post, I at least know which stops to make with a fork in hand.

Just for You: Link Love

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Pink and Orange

I spend much time on the internet: writing, reading, looking for recipes, etc – so I thought I would share some great finds with you.  Enjoy!

Because we are coming upon soup season (isn’t that every day?) and you need to make this

And this pretty one too

Love these cupcakes and the author’s ownership of her own blog instead of trying just to please her readers

Good read on how you can be a joy to be around on Sunday morning (in church) – and you can talk about football or cooking or kids

It takes a lot of skill to make steel cut oats look pretty and desirable

These cookies would make a perfect cookie for a swap

We love us some popcorn in our house, my Mister may need to make us this

This for breakfast – yes please.

What’s Eatin’?

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What's Eatin?
This is a special week in the life of the Rainwood Kitchen:
1. My in-laws are coming for a visit.
2. I am packing up our kitchen with a friend in our community group at church later this week.
3. And it is Easter!

What special traditions do you have for Holy Week or Easter? Do you make anything special to celebrate this holiday?

Monday: We are doing homemade grilled cheese and soup for lunch today when the in-laws get here. Then for dinner we are doing taco salads with the amazing grilled chicken that some men from our church cooked up yesterday. All for missions! God loves the world!

Tuesday: You know the Italian Chicken I was supposed to make last week – well, I’m making it today instead.

Wednesday: The Sweet Corn Pancakes from Edible Portland and sausage. Story: We sat down today for lunch and I made Jiffy’s corn waffles. We both devoured them. Mister said I could definitely make these again! I said I wanted to make my own. Now he will have to decide what he likes better – box or homemade

Thursday: White Chicken Chili. Going to make a crockpot kind so we can be busy doing other things instead of standing over a stove.  I’m going to start with this recipe – then make it my own.  Look for a recipe coming this week!

Thursday: Comfort food night: meatloaf, green beans, and mashed sweet potatoes from my cousin’s farm in Alabama.  These are coming rom a church cookbook that my husband loves.  I’ll post it to the recipes later!

Friday: Fried Chicken Salads.  This is one of our go-to easy dinners.  Love them!!

Saturday: Simple pasta dish with a salad.  Don’t want to pack all that and its easy after a yard sale morning!

Sunday: For Easter breakfast, we are doing a blueberry cinnamon French toast.  Then after church, we are getting Fried Chicken from KFC and making my Granny’s Pea Salad, biscuits, and creamy rice.

Coconut Custard Pie
Banana Bread
Lemon Cream Pie Bars
Golden Oreo Cake Balls

Eat This: broccoli cheddar chowder (ELR14)

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Broccoli Cheddar Chowder

Who doesn’t like something warm on a cold night?  Give me anything really that I can eat with a spoon – in a bowl – and I’d be happy, curled up on the couch, yoga pants on, slippers enveloping my feet, fire roaring – and a bowl of something warm.

This is a great chowder for just one of those nights.  I’m continuing in my goal of cooking through all of Jenna’s recipes (that were on her site before Jan 1 2014) and am having fun with it so far.  Here is her recipe:

broccoli cheddar chowder
Recipe type: Soup
Cuisine: Comfort
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Creamy chowder
  • 2 T butter
  • 1 medium sized bunch broccoli, chopped (about 12 oz florets)
  • 1 russet potato
  • 1 yellow onion, diced
  • 1 garlic clove, minced
  • ¼th tsp cayenne
  • ½ tsp dry mustard
  • 1 tsp salt
  • 1½ cups grated sharp cheddar cheese (about 6 oz) - I used Vermont extra sharp white cheddar
  • 2 T all purpose flour
  • ¾ cup whole milk
  • 3 cups vegetable broth
  • More cheese for the top
  1. Blanch broccoli and set aside
  2. Dice onion and potato and cook for about 5 minutes.
  3. Add in the rest except the cheese.
  4. When boiling for about 20 minutes (or until potatoes are done), then add cheese and broccoli.
  5. Heat through and serve.

Creamy Wild Rice Soup

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Creamy Wild Rice Soup

All most people want when it is cold outside and when they are sick is something warm, served in a bowl, eaten with a spoon.  Preferably with some type of broth involved.

Well, it is both cold outside and we are sick inside.  So, all I wanted was a soup.  Since I couldn’t get out to go the store – I had to use what I had.  So, when my husband said, “that’s a keeper!” I was excited!  So, no matter if you are sick, or if it is cold outside, make this soup to warm your hands as you hold a mug or bowl of it (I had mine in one of my husband’s grandmother’s mugs that we have).

Creamy Wild Rice Soup


1 T unsalted butter

3 carrots, pennied (cut into rounds)

2 celery stalks, diced

2 garlic cloves, minced

1 box beef broth (or chicken, or vegetable)

1 1/2 cups wild rice blend

1 can cream of mushroom soup

1/2 tsp each of sage, rosemary, and oregano

pepper to taste

Heat old and butter in a pan – sauté vegetables.  Pour in broth and bring to a boil.  Add rice and cook according to directions.  (I used slightly less rice to broth ratio that the directions called for because I wanted more liquid in my soup.)  When rice is done, whisk in creamed soup and spices.

If you want – add in diced, cooked chicken as well.