Literally Freezing {and a Recipe for White Chicken Chili}

I have not been updating literally, a spoonful very well, but I have been cooking, using lots of my old faithful recipes to stock my deep freezer for after the baby comes. When Stephen Small was born - after the meals from friends stopped coming - I found getting dinner on the table to be the biggest challenge. Finding time to go to the store was half the battle and and the other half was actually preparing the food. This time around I have a deep freezer and if you don't already know from reading about it on spoonful - I'm ridiculously happy about my new 7 cubic feet of freezer space. Here's a few of the goods I've got stocked....

freezer sandwiches {of course}
spaghetti sauce
poppy seed chicken casserole
sloppy joes
white chicken chili {recipe below}
hashbrown casserole
chocolate chip banana bread


And now for the white chicken chili recipe.

vegetable oil
4 chicken breast
1 onion diced
2 cloves minced garlic
5 - 6 cups chicken broth or stock
3 cans great northern beans drained
1 can white corn drained
1 can diced green chiles
1 cup milk {I used whole milk}
Cayenne pepper

In a large soup pot coat bottom with vegetable oil. Cook chicken breast on medium heat in pot, when done set chicken aside to cool a little - then dice. {You may need to cook chicken in batches. Don't crowd the pot.}

Next, add a small amount of vegetable oil to pot and then throw in the onion. Cook until tender and translucent. Turn heat to low and add minced garlic. Allow garlic to cook for 1-2 minutes then add broth, beans, corn, diced chicken, chiles, and milk.

Last step, season with cumin and Cayenne pepper. Both are spicy, so add gradually and do a taste test. Honestly, I did not measure, but if I had to guess I say approximately 1/2 teaspoon cumin and 1/8 teaspoon Cayenne pepper. Go slow with the peppers.

Simmer for 30 minutes before serving.

You can serve this with shredded Monterey pepper jack cheese on top, with tortilla chips, or like I did with a toasty piece of garlic bread.

Servings: approximately 6


  1. What a wonderful idea! I know you are going to be so grateful to have planned so well in advance your meals! I may make some meals and freeze them for friends having a baby to take as gifts! Wishing you and your family many blessings on the arrival of your new baby!

  2. Thanks for posting this. I've tried three, THREE, recipes for White Chicken Chili this winter, and I can't seem to get it right. Yours sounds great!

  3. i had someone pass on a white chicken chili recipe to me that has what i think is the missing magic ingredient -- 16oz jar of green salsa/salsa verde. just like your recipe just less stock and that added!

  4. Love this! So glad you are loving your deep freeze! I am actually planning a freezer post as well...I've got to get my freezer chart worked out first though. Also, your white chili sounds a lot better than mine. I think mine is just too rich....it starts with a roux and then broth and milk, then lots of jack cheese....its sooo good but sooo heavy. I'm def going to give yours a try when we eat all of ours up.

  5. You inspired me to finally get a deep freezer. We got some money for Christmas from grandparents that was unexpected so I knew exactly what I wanted to use it for after reading up on your freezer posts. I am so excited about having the extra freezer space to stock up on sales, and to make extra meals for the busy times.
    thanks for sharing your good freezer recipes. Hoping to make freezer sandwiches soon. White Chicken chili is on the menu planner for Saturday. thanks! Best of luck with the upcoming baby.


Related Posts Plugin for WordPress, Blogger...