Week 293: White Chicken Chili

Happy Thursday!

On the menu for TUESDAY, JANUARY 20th is my WHITE CHICKEN CHILI, CORNBREAD, and BUCKEYE COOKIES With another cold front coming in, we are all in need of a hearty chili to keep us warm!! This flavorful chili is made with hearty beans, tender chicken, and a rich and creamy broth. 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.

The menu this week features delicious BUCKEYE COOKIES for dessert. Our brown butter buckeye cookie is made for true peanut butter and chocolate lovers.  Rich brown butter dough with deep nutty flavor surrounds a thick, creamy peanut butter center, finished with chocolate for the perfect sweet and salty balance.  Soft, indulgent, and generously filled, every bite delivers that classic buckeye flavor you keep coming back for. - Payton from Baked from Brown Butter