Thursday, January 28, 2016


There is just something about the saying "the comfort of your own home" that truly resinates with me. I'm by no means a hermit. I love grabbing lunch with friends or going on a little retail therapy run, but if I had to choose, most often times I would pick just staying home, especially in the wintertime. Are you a homebody too? or do you like always being on the go?
Yesterday my office at work was closed, so I had the luxury of staying in and getting caught up on a few things. I deep cleaned our apartment, made some homemade potpourri (have you heard of this...I'm obsessed!), and stayed in my pj's and slippers most of the day. Since a heatwave has yet to occur, I'm still trying to stay bundled up over here, so I settled on an easy, delicious, crockpot soup for dinner.  
David isn't a huge soup person, but could eat bowl after bowl of this White Chicken Chili. Its refreshing, yet comforting, and light, yet filling.  

My favorite kind of meals are the ones where I can just throw the ingredients into a crockpot.  I love just doing my thing around the apartment, and occasionally getting a whiff of what's cooking in the kitchen. #imallaboutsimplicity

3-4 boneless chicken breasts (uncooked)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon cumin
little dash of cayenne pepper
1 1/2 teaspoons chili powder 
14.5 ounce can chicken broth
4 ounce can of chopped green chiles 
1/2 cup of sour cream
1 cup of milk (I used almond milk)
3 tablespoons of butter (can substitute using coconut oil)
3 tablespoons flour
15 ounce can white corn, drained (I have used yellow corn in the past, too!)
2 15.5 ounce cans white beans, drained (I prefer using Great Northern, but Cannellini works!)
1/2 teaspoon pepper
1/2 teaspoon seasoned salt
1 teaspoon Better Than Bullion chicken base 

1. Place chicken breasts on the bottom of a crockpot
2. Add seasonings: chili powder, cumin, onion powered, garlic powder, and cayenne pepper 
3. Add chicken broth, corn, beans, and green chiles
4. Cook on low for 6-8 hours
5. 45 Minutes before serving: In a small saucepan, melt butter over medium high heat. Whisk in flour and allow the sauce to bubble up and brown a bit. Waiting a few minutes, gradually whisk in the milk and chicken base into the saucepan.
6. Allow the sauce to simmer for 4-5 minutes. Continue whisking frequently until the sauce becomes slightly thickened. Add salt and pepper to taste 
7. Pour sauce into crockpot and stir to combine
8. Now, add in the sour cream and stir again! 
9. Let the chili cook on low for about 45 more minutes if possible.

10. ENJOY!!!!!

Hope you love this as much as we do at my home!!! Have a wonderful day, friends! 


  1. I have to try this!!! I'm a soup addict but my favorite is chicken tortilla soup 😘 Maybe when I start blogging again I'll share it 😆

  2. This looks awesome! I've never made anything like this before! xo, biana -BlovedBoston


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