I am just going to apologize now for all the soup recipes I will be posting over the next few months. Not only do I always crave soups during the fall and winter months, but in general, they make for some of the easiest meals.
This white chicken chili is a staple in our household. We have been making it for years, and I don’t think we will be getting tired of it any time soon. It also has become one of the fool-proof, easy to make ahead recipes I have in my repertoire for when we have people over for dinner. Keep a small stockpile of this in your freezer like we do and you will have a quick dinner anytime for the cold days ahead.
White Chicken Chili
Serves: 4-5 Servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (4-oz) can diced green chili peppers
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- ⅛-1/2 teaspoon cayenne (depending on preferred heat level)
- 2 (14.5-oz) cans chicken broth
- 2½ cups chopped cooked chicken breast
- 2 cans white beans (or about 3½ cups cooked white beans)
- Salt and pepper, to taste
- 4 ounces Monterey Jack Cheese, shredded
- Sour Cream, for serving
- Tortilla chips, for serving
- Avocados or guacamole, for serving
Instructions
- Heat oil in a large saucepan over medium heat. Add the onion and cook until it starts to become tender, about 5-10 minutes. Mix in the garlic, green chili peppers, cumin, oregano, and cayenne. Cook until mixture is tender, about another 3 minutes.
- Mix in chicken broth. At this point, I like to puree the soup base so the peppers and onions are more finely diced, but feel free to skip this step. Add the chicken and beans. Simmer, stirring occasionally, for 15 minutes. Add salt and pepper to taste, check seasoning, and adjust if necessary. Serve warm topped with cheese, sour cream, avocados or guacamole, and crushed tortilla chips.
Notes
For the freezer: Freeze cooled soup in gallon sized freezer bags in desired portions. Defrost when ready to use, then warm over a low heat on the stovetop.
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