White Chicken Chili + Cornbread

November 11, 2010

Bummer! I’m sick again. I think this is about the 3rd time I’ve been sick this school year. The only time I get sick is when I get stressed out–enough said about my life! (sigh)

I think most people are familiar with swollen lymph nodes under their gullet when they are sick, but has anyone had their lymph node(s) in their arm pit swell up before? My underarm started hurting the other day, and I thought it was an ingrown hair, but now I’m convinced it is a swollen lymph node. It kind of hurts.

With my sickness, I decided it was best to take the day off from running and enjoy a nice hot bowl of soup instead.


I actually made dinner last night, so it was just a matter of reheating the soup tonight. And since Craig didn’t have to work today, he helped me out by making cornbread for us! Score! 🙂

White Chicken Chili

(Based off this recipe.)


1/2 tablespoon oil
1/2 onion, diced
2 cloves garlic, minced
1-1/2 teaspoons ground cumin
1 (4.5 ounce) can chopped green chilies
1 jalapeno peppers, diced
1 large chicken breast, cooked and diced
1 (19 ounce) can white kidney beans, drained and rinsed
1 cup chicken stock
1/2 teaspoon oregano
salt and pepper to taste
1 tablespoon cornmeal
1/4 cup milk


1. Heat in oil in large pot. Then add the onion and saute until tender, about 5-8 minutes.
3. Add the garlic and cumin and saute until fragrant, about a minute.
4. Add the green chilies, jalapenos, chicken, beans, chicken stock, oregano, salt and pepper.
5. Bring to a boil, reduce the heat and simmer for 20 minutes.
6. Mix cornmeal with milk and then mix into the chili. Simmer for another 10 minutes.

I know it doesn’t look very appetizing, but it was scrumptious!

For the cornbread recipe, I changed up the original recipe by cutting some of the butter and sugar out, adding applesauce, and subbing almond milk for the buttermilk. It was delicious!


(Based off this recipe.)


1/4 cup butter

1/4 cup applesauce

1/2 cup white sugar

2 eggs

1 cup almond milk

1/2 teaspoon baking soda

1 cup cornmeal

1 cup all-purpose flour

1/2 teaspoon salt


1. Melt butter.

2. Add applesauce, sugar, and eggs to melted butter.

3. Combine almond milk and baking soda. Add to butter mixture.

4. Combine cornmeal, flour, and salt. Add to wet ingredients.

5. Pour into greased pan.

6. Bake in preheated oven (375*) for 30-40 minutes of until toothpick inserted comes out clean.


I’m spending the rest of the night on the couch with a box of tissues nearby.

    1. You read my mind! I went to the grocery store last night and got the all the stuff to make this exact meal! Too funny 🙂

      Hope you start feeling better soon. Never had the lymph nodes in my armpits swell up, but I’m sure its not uncommon.

      Stay warm and have a good weekend!

    1. I also think you could add jalapenos or smoked salmon to the corn bread.

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