I know the daylight savings saying is “fall back” but this year “fall forward” feels more appropriate for me,

As many of you know, I left my full-time job as an HR Director in February. This week marks eight months of “retirement”. And while I enjoyed taking a minute to rest, I’ve also taken time to rejuvenate and refocus (clearly all the “re’s”) and I’m more than ready to fall forward into my next chapter.

I am pleased with the progress so far but I also know I will stumble as I go, so “falling” feels just about right. I’m equal parts excited and nervous, hopeful and worried…… You know the drill. Even at 60, it’s amazing how the confidence still wobbles. I am plowing ahead though – taking fresh ingredients and creating something new. I’m learning a ton and willing to weather the bumps and bruises along the way. I’d love for you to come along with me – so, here goes:

Last week I re-launched the KilKenney Kitchen website – (A huge thank you to the incredibly talented Kayla Stearns of kayla-jean.com) The site sports a fabulous new recipe template with an easy search function to help you find all your favorite dishes.

You’ll also see fun, in-person, cooking classes highlighted along with the introduction of KilKenney @ Home – featuring delicious, healthy and gluten free meals you can purchase and pick up weekly – direct from my kitchen to your table.

I will be creating the weekly meals in KilKenney Kitchen this fall as I test out the new concept but hope to expand to a larger commercial kitchen space next year, if all goes well.

I welcome your thoughts, suggestions and ideas as I fall forward into the next phase of KilKenney Kitchen. So far, I’m having a blast.

One thing that hasn’t changed is my love for cooking and sharing recipes with you. This Chicken Chili recipe is perfect as the cooler days arrive. It’s a lighter take on the classic creamy white chicken chili and is packed with flavor. I know your friends and family will love it. Enjoy!

5 from 1 vote

Chicken Chili

This snappy take on the creamy classic will become a regular in your kitchen. Lighter and full of flavor, it's a perfect fall dish for your family or a crowd

Servings people

Prep Time 10

Cook Time 20

Ingredients

2.5 cups shredded chicken
2 cans great northern beans rinsed and drained
2-4 large jalapeño peppers chopped
1 large onion chopped
4 cloves garlic chopped
2 teaspoons ground cumin
1 tablespoon chili powder
1/2 teaspoon dried oregano
3 cups chicken broth
1 cup frozen corn kernels
4 tablespoons cilantro optional

Instructions

Grab your pretty peppers – these are from my kitchen garden
Place half of the beans in a blender or food processor with a half cup of the chicken broth
Blend the beans until smooth and liquidy
Heat the oil in a dutch oven or soup pot, add the onions & peppers and sauté until soft – about 5 minutes
Add the garlic and sauté for 30 seconds
Add the cumin, chili powder and oregano along with a pinch of salt & pepper. Sauté for a minute or so until the spices smell toasted
Add the blended beans to the pot
Add the chicken broth and bring to a boil. Reduce the heat and simmer for 20-30 minutes
Add the chicken and corn and cook for a couple of minutes until hot
Remove from the heat and squeeze in the lime juice. Taste and adjust the spices
Serve with a sprig of cilantro along with your favorite fixins. It tastes even better the next day.