Almost White Chili…..with homemade tortilla chips!


No matter the time of year, my family and I always enjoy a bowl of soup or chili. Something about it is so comforting. For me, when I make homemade soups and chili, it tends to remind me of my childhood. I immediately flashback to the days when my grandmother would make chili, ham bean soup, or chicken corn soup for us. I could never get enough of her soups!

Now with having my own family, I still get that warm and comforting feeling when sitting around the table with a bowl of soup. And , it’s a bonus when little man enjoys the soup too!

Below are the recipes for tonight’s comforting meal:

Almost White Chili

2 boneless, skinless chicken breast
4 cups of water
2 tbsp canola oil
1 medium onion, diced
2 garlic cloves, minced
2 15-ounce cans of white or Great Northern beans, rinsed and drained
1 15-ounce can of black beans, rinsed and drained
3 ears of corn, cut off the cob
1 4-ounce can chopped green chiles
2 tsp ground cumin
1/4 tsp cayenne pepper
salt and pepper to taste

In a medium saucepan, place water and chicken. Bring to a boil, and poach chicken about 10 minutes, or until chicken is cooked through. Remove chicken and put on a plate to cool before chopping/shredding.

Strain poaching water used to cook chicken. Set water aside for use in chili.

In a large saucepan, heat the oil over medium heat. Add the onion and cook until onion is translucent, about 5 minutes. Add garlic and stir about 30 seconds.

Add the beans, corn, chiles, cumin, cayenne, and poaching water.

Bring to a boil. Simmer uncovered for about 30 minutes.

Add the chicken and continue to cook until heated thoroughly.

Add salt and pepper if needed.

Serve with toppings of your choice (shredded cheese, sour cream, cilantro, etc.).

**Recipe adapted from: Flora Dawn

Homemade Corn Tortilla Chips

8-10 small corn tortillas
Cooking spray
Salt, to taste

Preheat oven to 400 degrees.

Cut corn tortillas into mini triangles (I cut the small ones into 8 triangles each).

Coat a baking sheet with cooking spray.

Arrange tortilla slices and spray with cooking spray.

Sprinkle with salt.

Bake at 400º until they start to brown (about 5 minutes).

**Recipe credit:




3 thoughts on “Almost White Chili…..with homemade tortilla chips!

  1. Pingback: Leftovers and Coworker Treats! | cookingwithatwist

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