I’m either starting to feel the beginnings of a cold or my allergies are still kicking in October (either way, yuck) so a big bowl of soup is exactly what I needed. I haven’t made chicken chili in forever but I had a hankering for it so I decided to combine a few recipes that I’ve flagged over the past few years. It’s a fairly simple recipe that is full of flavor and is super hearty. It definitely has a kick to it too! This soup will be a fall/winter staple for sure.
White Chicken Chili
Serving Size: 4-6
2 tbsps olive oil
1.5 pounds boneless chicken
1 small white onion, chopped
3 cloves garlic, chopped
2 cans chopped green chiles
3 cups chicken broth
2 cans white navy beans, rinsed and drained
1 can corn kernels, drained
1 tsp cumin
1 tsp dried oregano
1 tsp cayenne
1 tsp salt
1 cup sour cream (or Greek yogurt)
¾ cup half and half (or milk…or heavy cream if you’re feeling saucy! :))
Soup directions –
- Cut raw chicken into small pieces. Then heat a large skillet with 2 tbsps of olive oil and add raw chicken breasts, onion, and garlic and season with S&P. Cook mixture for 10-15 minutes until it is no longer pink.
- In a large soup pot, dump chicken/onion/garlic mixture into it. Then add in green chiles, chicken broth, beans, and corn. Heat enough to bring to a low boil. Add in cumin, oregano, salt, and cayenne and mix well.
- Let mixture simmer for 20-25 minutes and then add sour cream and half and half. Let soup cook for another 5 minutes.
- Serve soup with sharp cheddar cheese on top and tortilla chips on the side. YUM!