This article may contain affiliate links. If you make a purchase using one of these links, I may be paid a referral fee at no cost to you.
This time of year makes want to cuddle in a fuzzy sweater while watching a holiday romantic comedy with a pot of soup simmering on the stove. This delicious soup is full of layers of flavor and is able to come together quickly, so it’s perfect for the weeknight frenzy. It is a comforting soup that is filling without being heavy and is a nice break from all the creamy soups I often make. With a flour tortilla to soak up the chicken, I was in heaven. Almost all the ingredients can be found in any pantry, so it is a great go-to recipe to have on hand.
White Chicken Chili
2 Tablespoons olive oil
1 large onion, chopped
2 cloves of garlic, minced
4 cups cooked and chopped, boneless chicken breast
5 cups chicken stock or 3 cans of chicken broth
2 cans of diced mild green chili peppers
2 teaspoons dried oregano (I prefer Mexican)
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon chili powder
3 cans of Great Northern beans, drained
1/2 cup sour cream
shredded cheese and red pepper flakes for garnish
In a heavy pot, heat the oil on medium heat. Add the onions and saute for several minutes until they become translucent and soft. Add in the garlic and continue to cook for two more minutes. Stir in all the spices and green chili peppers and allow to saute and come together for two minutes. The heavenly aroma of the spices and peppers cooking together will have your family running to the kitchen!
Pour in the chicken broth and bring to a boil. Reduce the heat to low and add in the beans and diced chicken. Simmer for 30 minutes to allow the soup to heat through and the flavors to meld together. Turn off the heat and then add the sour cream which gives a nice tang to the spice and southwestern flavors of the soup. Pour into bowls and then top with cheese, additional sour cream and red pepper flakes.
This soup has fast become a family favorite in our house! It can come together in less than a half hour when I’m really busy and can be easily doubled to make those precious leftovers. It can be adapted to be cooked in a slow cooker as well – just combine everything except the sour cream until right before you serve. I hope you enjoy!