It's cold outside you guys! Craving white chicken chili has become a thing in our house! Here's the recipe we love and have cooked many times over. This recipe uses canned precooked beans, and we use a whole rotisserie from Sams Club, but if you like the beans cooked fresh, you will have to slow cook them for 3-4 hours prior to adding the chicken and other ingredients. You can absolutely cook this over the stove, slow simmer, but using a Crock pot or slow cooker is always better and like traditional chili, it reheats even better the next day!
Ingredients:
- Chicken & Beans
- 1 ½ lbs shredded chicken (rotisserie or poached)
- 2 cans (15 oz each) Great Northern beans (drained + rinsed) or butter beans (Lima beans)
- 1 can (15 oz) white cannellini beans, undrained (for thickening)
Broth Base:
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1–2 jalapeños, seeded + diced (or 1 can diced green chiles)
- 1–2 tsp ground cumin
- 1 tsp oregano
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp black pepper
- ½ tsp sea salt (add more later to taste)
Liquids:
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 4 oz cream cheese, softened (optional but highly recommended — makes it silky)
Finishing:
- 1 cup frozen or canned corn (optional)
- ½ lime, juiced
- Fresh cilantro
- Shredded Monterey Jack or Pepper Jack
- Crushed tortilla chips
Instructions:
-
Build the flavor base: Heat olive oil in a pot over medium. Add onion + jalapeño and sauté 3–4 minutes until softened. Stir in garlic. Cook 1 minute until fragrant.
-
Add shredded chicken, beans, and broth + all the spices. Stir, bring to a simmer, and cook 15 minutes.
-
Make it creamy Reduce heat to low. Add: Heavy cream or Half and Half. Cream cheese (break into small chunks). Stir until melted and smooth.
-
Add corn + lime Stir in corn and let cook an additional 5 minutes. Finish with lime juice to brighten the flavor.
-
Adjust seasoning to taste: adjust salt, pepper, and cumin to your preference.
Serve with the extras listed above: Cilantro, Monterey Jack or Pepper Jack, Avocado slices, Tortilla strips/chips and A dollop of sour cream
Variations:
Spicy: Add ½ tsp cayenne or leave seeds in the jalapeño.
Thicker: Mash ½ cup of beans before adding OR simmer longer.
Healthier: Swap cream for coconut milk (it actually works!).
Crock Pot or Slow cooker: Dump all except cream/cream cheese → cook 4–6 hrs low → add cream + cream cheese last 20 minutes.
We hope your Thanksgiving was safe and filled with good food and happiness!
So, we're currently looking into bringing home two Frenchies and really studying up on the breed. Not just as show dogs but the cutest and feistiest little fur babies you could have! So dropping some facts seemed to be appropriate!
1. They’re Not Actually French
Frenchies originated in England as mini bulldogs and became popular in France after lace workers brought them over.
2. The Bat Ears Are Their Trademark
Their iconic upright ears weren’t always standard — early breeders preferred rose-shaped ears, but the “bat ear” won out and became the breed signature.
3. They Can’t Swim!
Due to their compact bodies and heavy heads, most Frenchies sink. They can paddle a bit, but their brachycephalic structure makes it hard to stay afloat with out fatigue. Never leave them near water unsupervised. Always give them a floating device.
4. One of the Most Popular Breeds in the U.S.
Frenchies consistently rank in the top 2 most popular dog breeds nationwide.
5. They’re Quiet Communicators
They rarely bark but excel at grunts, snorts, squeaks, yodels, and “talking.” Pure personality.
6. Heat Is Their Enemy
Their short snouts make them prone to overheating. Frenchies thrive in air-conditioned comfort.
7. They’re Master Companions
Frenchies live for human connection — they stick to you like Velcro and make amazing emotional support dogs.
8. Surprisingly Athletic (in Bursts!)
They love zoomies, tug-of-war, and short play sessions, even though they’re not endurance athletes.
9. Frenchies Come in Many Colors
Fawn, cream, pied, brindle, blue, chocolate, lilac — but not all colors are show-approved.
10. They Have One of the Most Expressive Faces in Dogdom.
You can read their mood instantly — sass, judgment, affection, and comedy all in one face.
Let me know if you guys have anything to add to this list and drop your own facts about your breeds!
Drop your questions or comments or furbaby pics here! We'll be posting community guidelines shortly.
Introduce Your Pup or Furbaby!
join the community! !Pawsitivity@lemmy.world
This is the a space for the happiest dog community on Lemmy — a place for dog lovers, show dog handlers, trainers, rescues, new puppy parents, and those looking for a furry addition to their home and anyone obsessed with dogs.
Drop a pic of your dog below and tell us:
- Name
- Breed or mix
- Age
- Personality
- A fun fact
- Your goals (training, showing, ESA, rescuing, or just being adorable)
Thanks for joining — let’s build a pawsitive corner of Lemmy together!
**Ever tried making cranberry sauce at home?
** Pro tip: Prepare this 24-48 hours in advance and you can store it in mason jars in the fridge or freeze in zip-loc bags then thaw on Thanksgiving or Christmas Day!
**Safety tip: Make sure the sides of the sauce pan are high enough to prevent splattering.
Ingredients:
- 12 oz fresh or frozen cranberries
- 1 cup organic cane sugar
- ⅓ cup organic light brown sugar
- 1 cup water
- 1 teaspoon of lemon zest or orange zest from the peel
- 1 tablespoon lemon juice
- ¾ cup orange juice from 2 large oranges
- Pinch of Sea Salt
- 1 cinnamon stick
Healthy Option:
- 1 cup monk fruit sweetener with erythritol for 1:1 substitute (If it's without the erythritol it will not be a 1:1 substitute measurement, you will need to season to taste)
- ⅓ cup golden monk fruit sweetener
- all other ingredients are the same
Directions:
Add all of the ingredients to a medium sauce pan. Bring to a simmer and cook for 10-15 minutes, stirring often, until all the cranberries have popped. The cranberry sauce should be ‘thick’ on the fork. It should not be runny or drip through the prongs.
Remove from heat and let cool. Pour into Mason glass jars leaving space from the top. Place lids onto jars.
If the sides of your saucepan aren't high enough and there is a lot of splattering, put the lid on and remove it once the cranberries have stopped popping, then allow to simmer.
**For the Flexitarians I also posted this in Vegan Kitchen
Ever made cranberry sauce at home?
** Pro tip: Prepare this 24-48 hours in advance and you can store it in mason jars in the fridge or freeze in zip-loc bags then thaw on Thanksgiving or Christmas Day!
**Safety tip: Make sure the sides of the sauce pan are high enough to prevent splattering.
Ingredients:
- 12 oz fresh or frozen cranberries
- 1 cup organic cane sugar
- ⅓ cup organic light brown sugar
- 1 cup water
- 1 teaspoon of lemon zest or orange zest from the peel
- 1 tablespoon lemon juice
- ¾ cup orange juice from 2 large oranges
- Pinch of Sea Salt
- 1 cinnamon stick
Healthy Option:
- 1 cup monk fruit sweetener with erythritol for 1:1 substitute (If it's without the erythritol it will not be a 1:1 substitute measurement, you will need to season to taste)
- ⅓ cup golden monk fruit sweetener
- all other ingredients are the same
Directions:
Add all of the ingredients to a medium sauce pan. Bring to a simmer and cook for 10-15 minutes, stirring often, until all the cranberries have popped. The cranberry sauce should be ‘thick’ on the fork. It should not be runny or drip through the prongs.
Remove from heat and let cool. Pour into Mason glass jars leaving space from the top. Place lids onto jars.
If the sides of your saucepan aren't high enough and there is a lot of splattering, put the lid on and remove it once the cranberries have stopped popping, then allow to simmer.
**For the Flexitarians I also posted this in Carnivore Kitchen
