White Chicken Chili

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White Chicken Chili is a warm, creamy, comforting soup recipe that has tons of flavor without being overly spicy or rich. This soup is packed with vegetables and protein, making it the perfect lunch or dinner. 

White Chicken Chili | Bites of Bri

How was your weekend? I hope it was great. We finally caught a break and got some nice weather. It was nearly 60 degrees both Saturday and Sunday which made for some outdoor time and sunbathing. Just kidding about the sunbathing part, but it really was so nice and warm. It felt great to get some vitamin D.

I have to admit, I kind of got my hopes up that Spring weather was right around the corner.  And while the calendar indicates that the first day of Spring and my birthday(!!!) are just a few weeks away, Mother Nature has other plans for us this week in the form of….more snow(!!!) and another Polar Vortex. Oh boy!

My mom and I made a trip to Birmingham, Alabama last week and enjoyed some really great food while we were there. At one of our meals, she ordered a white chicken chili and upon tasting hers, I was immediately sad that I had not ordered it as well. It was delicious and hearty, perfect for the weather we’ll be experiencing later this week.

To make the white chicken chili, you’ll need some cooked chicken. I grilled some chicken on my grill pan to use for this recipe. You could also use poached chicken, a rotisserie chicken, or grilled chicken. Whatever makes this recipe work for you!

Start by adding the olive oil to a soup pot. Add the chopped onion and saute for 5-10 minutes until the onion is translucent but not browned. Stir intermittently.

White Chicken Chili 19 | Bites of Bri

While the onion cooks, dice the green bell pepper and the jalapeno. (I always wear a plastic glove for the hand that will be touching the jalapeno…I’ve learned the hard way before and now I play it safe). Add the peppers and stir to combine. Saute these for 2-3 minutes, then add the minced garlic. Stir to combine. Cook for 2 minutes.

White Chicken Chili 18 | Bites of Bri   White Chicken Chili 16 | Bites of Bri

Now, add the can of green chiles (these are available on the mexican aisle), the cumin, the chili powder, cayenne pepper, and paprika.

White Chicken Chili 15 | Bites of Bri   White Chicken Chili 14 | Bites of Bri

 

These are the chiles I am referring to…

White Chicken Chili 17 | Bites of Bri

Add the 1 quart of chicken broth. Add the shredded chicken and one can of the drained and rinsed beans.

White Chicken Chili 12 | Bites of Bri   White Chicken Chili 10 | Bites of Bri

White Chicken Chili 9 | Bites of Bri

While the soup comes to a simmer. Add the other can of beans to a food processor with 1/4 cup of chicken broth or water. Blend until smooth. If you don’t have a food processor, you could use a blender or an immersion blender. This step will make the soup nice and creamy, so don’t skip it! Add the pureed beans to the soup pot and stir to combine. Season to taste with 1 tsp of salt (or more to your preference) and 1/2 tsp garlic powder.

White Chicken Chili 8 | Bites of Bri   White Chicken Chili 7 | Bites of Bri

Add the corn then allow the soup to simmer for 20-30 minutes before serving or cooling to store in the refrigerator for later.

White Chicken Chili 5 | Bites of Bri   White Chicken Chili 6 | Bites of Bri

To serve, top with avocados, sour cream, pickled jalapeno, and/ or  shredded cheese.

White Chicken Chili 2 | Bites of Bri

White Chicken Chili 3 | Bites of Bri

As with most chilis, the flavor of this chili will develop as it is in the refrigerator.

White Chicken Chili 4 | Bites of Bri

White Chicken Chili

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Yield: 6-8 bowls of soup

White Chicken Chili is a warm, creamy, comforting soup recipe that has tons of flavor without being overly spicy or rich. This soup is packed with vegetables and protein, making it the perfect lunch or dinner.

Ingredients

  • 3 cooked chicken breasts, shredded
  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 1 jalapeno, seeded and diced
  • 4 cloves garlic, minced
  • 1 4 oz can of green chiles (you can find these in the Mexican aisle)
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper (or more if you prefer)
  • 1/4 tsp paprika
  • 1 quart chicken broth
  • 1/4 cup chicken broth or water
  • 2 15 oz cans of cannellini beans (or other white beans)
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1 cup corn

Instructions

  1. Start by adding the olive oil to a soup pot. Add the chopped onion and saute for 5-10 minutes until the onion is translucent but not browned. Stir intermittently.
  2. While the onion cooks, dice the green bell pepper and the jalapeno. (I always wear a plastic glove for the hand that will be touching the jalapeno...I've learned the hard way before and now I play it safe).
  3. Add the peppers and stir to combine. Saute these for 2-3 minutes, then add the minced garlic. Stir to combine. Cook for 2 minutes.
  4. Now, add the can of green chiles (these are available on the mexican aisle), the cumin, the chili powder, cayenne pepper, and paprika.
  5. Add the 1 quart of chicken broth. Add the shredded chicken and one can of the drained and rinsed beans.
  6. While the soup comes to a simmer. Add the other can of beans to a food processor with 1/4 cup of chicken broth or water. Blend until smooth. If you don't have a food processor, you could use a blender or an immersion blender. This step will make the soup nice and creamy, so don't skip it!
  7. Add the pureed beans to the soup pot and stir to combine. Season to taste with 1 tsp of salt (or more to your preference) and 1/2 tsp garlic powder.
  8. Add the corn and allow the soup to simmer for 20-30 minutes before serving or cooling to store in the refrigerator for later.
  9. To serve, top with avocados, sour cream, pickled jalapeno, and/ or shredded cheese.
  10. As with most chilis, the flavor of this chili will develop as it is in the refrigerator.
http://bitesofbri.com/2014/02/white-chicken-chili/

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