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  • Brit


Fall is by far my favorite season! I love the sweater weather; decorating with pumpkins and dried florals; and, of course, THE FOOD! Does the coming of cooler weather make you want to eat, eat, eat as much as it does me? This feeling must be rooted in the days of old when our ancestors had to harvest and preserve their own food in the fall and then store it away so they could survive until spring.

I know, I know I haven’t post in FOREVER and I keep promising I’ll be better about it. I’ve been outside a lot because it’s been summer and I’ve had a lot to do to our exterior, which I’m hoping to be able to share with you very soon! HOWEVER, I just got the house decorated for the fall season AND we got the dreamiest new refrigerator from Samsung Home Appliances last week; so I thought what better way to celebrate fall than in the kitchen with my fave fall recipe?

So without further ado, here it is! I love this white chili so much and it’s always one of the first things I make when the weather starts to cool off. My mom started making this recipe when I was in high school. I’m sure she initially found it in a magazine or something, but over time she tweaked it and made it her own. I’ve been making it for about 10 years myself  now and I’ve also changed it, so I can proudly say this recipe is truly mine. Enjoy!

Prep: 10 minutes | Cook: 35 minutes | Ready in: 45 minutes | Serves: 6

Step One

Heat olive oil in a large soup pot over medium heat. Cook onion and garlic in oil 4-5 minutes or until onion starts to turn translucent.

Step Two

Stir in green chiles, cumin, oregano, and cayenne. Cook, stirring frequently, for about 2 minutes.

Step Three

Add chicken broth and chicken breasts. Bring to a rolling boil for approximately 8 minutes or until the chicken is no longer pink.

Step Four

Reduce heat to low and remove chicken breasts. Shred chicken into bite-sized pieces with a fork and then add it back to pot. Cover and simmer for 15 minutes.

Step Five

Stir in the beans and simmer for 5 more minutes. Then add about half an 8 ounce bag of shredded Monterey Jack cheese to the soup. Use the rest along with sour cream and tortilla chips to garnish.

I also just have to say something about our new refrigerator from Samsung Home Appliances. We had a pretty basic refrigerator before, but it wasn’t something I ever gave much thought. I mean, a fridge is a fridge, right? Nope … the difference between our old one and the new one is INSANE. First of all, it seems bigger. It’s not actually bigger. The old one was counter-depth and so is this; but because of the way it’s laid out and the positioning of the shelves and drawers inside, we seem to have way more space. Crazy, huh? Also, the food showcase door is SO CONVENIENT! Click here to see what I mean. 😉 What do you get out of the refrigerator more than anything? For us, it’s definitely milk. Having the milk stored in the door with access via the showcase door makes life just a tiny bit easier. Anyway, if you’re in the market for a new refrigerator, go check it out! Being good-looking and functional, I highly recommend this one!

Thanks for reading y’all!

This post is sponsored by Samsung Home Appliances; however, as always, all thoughts and opinions are my own.


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