WHITE CHICKEN CHILI, CORNBREAD, & BROWN BUTTER CHOCOLATE CHIP COOKIES

Happy Thursday!

On the menu for WEDNESDAY, OCTOBER 7th is my WHITE CHICKEN CHILI, CORNBREAD, and BROWN BUTTER CHOCOLATE CHIP COOKIES.  With the cooler fall temps slow to arrive this year, I still wanted to get a fall themed soup on the menu.  And this flavorful chili is the perfect one ... it's made with hearty beans, tender chicken, and a rich and creamy broth. It's a delicious and filling chili but won't feel too heavy in these warmer fall temperatures :-)

What I love about this recipe is that it doesn't include any added dairy to thicken the broth, rather we mash some of the beans to get a similar texture.  This delicious soup along with my cornbread will make for a super satisfying dinner! 

The soup begins with sauteing onions and jalapeno in olive oil. Once softened, garlic, oregano, cumin and paprika are added and cooked until fragrant.  Next, homemade chicken stock, white beans, and diced green chiles are added and the soup simmers for a few minutes.  

The pot is then taken off the heat and we mash some of the beans to thicken the broth.  Afterwards, the pot is returned to the stove and shredded chicken and corn are dropped in.  The soup is garnished with fresh lime juice, cilantro, and tortilla strips. 

The bread companion this week is none other than my buttery, soft CORNBREAD. Honestly, there's nothing else you'd rather eat with chili! I use simple ingredients to make a delicious, crumbly bread that is baked in a loaf pan for easy serving. My recipe calls for flour, cornmeal, a little sugar, baking powder, egg, milk and butter ... nothing more, nothing less.

On the menu for dessert this week are BROWN BUTTER CHOCOLATE CHIP COOKIES. Our chocolate chip cookie is rich, buttery, and packed with melty chocolate, with a perfectly gooey center and a touch of flaky sea salt. - Payton from Baked by Brown Butter