Spicy, creamy and delicious version that is a little lighter than other recipes you might encounter! Best of all, this is a one pot recipe, so save time on the dishes!
This is a really quick recipe to throw together, and perfect for cold winter days. Soup is always warm and satisfying, but the spice, heartiness and creaminess of this soup really hits the spot! I use sour cream instead of cream cheese like many recipes, so this stays lower in the calorie count. This plays off of my chicken broth recipe, so check that out as well!
White Chicken Chili
Ingredients
2 tablespoons olive oil
1 medium onion, diced
2 stalks of celery, diced
2 cloves of garlic, minced
1 (4.5 oz.) can diced chilies
1 teaspoon cumin
1 teaspoon dried cilantro
½ teaspoon Mexican oregano, rubbed
4 cups chicken broth (see my recipe for homemade broth)
2 (15-16 oz.) cans white beans (cannellini, kidney, great northern, your choice)
1 cup frozen sweet corn (can is fine here but frozen is so much better in my opinion)
½-1 lb. cooked chicken (I use the meat from two large leg quarters from making my broth, but 4 thighs or two chicken breast works fine here)
1 cup sour cream (more for garnish if desired)(you can substitute a brick of cream cheese here if you prefer)
1 teaspoon salt (more or less to taste)
1 teaspoon fresh ground black pepper (more or less to taste)
juice from ½ lime (more for garnish if desired)
Monterey jack cheese for garnish
fresh cilantro and jalapenos for garnish
Directions
In a large stock pot on medium-high heat, sauté chicken until cooked through in olive oil (if using pre-cooked chicken from the broth, skip to step 2). Remove chicken from pan and set aside.
Add the onion and celery and sauté in oil until soft and translucent (approximately 5 minutes).
Add garlic, spices and chilies and sauté 1-2 minutes more until you smell the nuttiness of the garlic.
Add the chicken broth to the pot, scraping the brown bits off the bottom of the pan. Bring to a low boil.
Add beans, cooked chicken, corn and sour cream, and warm through.
Optionally, you can use a potato masher to lightly mash the beans to give the soup a bit more thickness and creaminess.
Serve hot topped with Monterey jack cheese, a dollop of sour cream, jalapenos, cilantro and a slice of lime if you like!