Whenever I make a great soup, it becomes a staple in our house — like my White Chicken Chili. This soup will warm you to the bones during a cold fall or winter day.
Of course, if you are like me, you will crank that AC down to 65 degrees during the hot summer and early fall days and make it anyway!
We first discovered this soup during one of the many tailgating parties we used to attend. We themed every party and so on this night, it was crockpot soup night. Every one of us (about 10 in attendance) had to bring a different soup.
I think I brought broccoli and cheese soup that night. I honestly had no idea that there could be so many soups out there! This was during the time when I was just learning to cook so I was excited to learn some new recipes.
Anyway, Stephen and I started sampling all the delicious soups and when we came to the White Chicken Chili, we both looked at each other and said at the same time –“We need to make this soup.”
This White Chicken Chili is full of white beans, chicken broth, warm spices like cumin, oregano and cayenne pepper. The diced green chilies add another layer of flavor and then you chock it full of roasted chicken breasts. Top it off with shredded Monterey Jack cheese and sour cream for an epic soup taste you will not ever forget.
Yield: 8
White Chicken Chili
This delicious soup comes together in less than thirty minutes for a warm and comforting fall dinner idea.
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 2 bone in chicken breasts boiled and shredded
- 1 small can green chiles
- 2 boxes chicken broth, or you can use your own stock
- 2 14.5 ounce cans of great northern beans
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon cayenne pepper
- 1 small onion chopped
- 3 cloves garlic chopped
- 2 tablespoons olive oil
- 2 cups shredded Monterey jack cheese
- salt and pepper to taste
- Sour Cream, for garnish
- Cilantro for garnish
Instructions
- Put oil in the bottom of soup pot.
- Add onion. Cook until tender
- Add garlic and green chiles. Cook for 1 minute. Stir so you don't burn the garlic!
- Add cumin, oregano, and cayenne pepper. Cook for 1 minute. Stir so as not to burn the garlic.
- Add chicken broth and beans.
- Add shredded chicken and 1 cup of the Monterey jack cheese.
- Add salt and pepper to taste.
- Let simmer on the stove for about 30 minutes. Then enjoy!
- garnish with fresh cilantro and sour cream.
What is your favorite soup recipe? Looking for another great recipe for soup? Try my Creamy Carrot and Red Lentil Soup. It is delicious!
Tiffany @ Eat at Home
That sounds really good! I'll have to give it a try.
robin rue
We make a lot of “regular” chili in our house, but I love this recipe. I know my family will love it, too!
Stacie
I LOVE a good chicken chili. It has all the flavor my family loves and it’s so much better for us. I can’t wait to try this.
Liz Mays
A warm hearty soup like this would really hit the spot. I think we may have to try this out on a cold day.
Pam
White chicken chili is one of our favorite chili dishes to prepare in the fall. It’s a refreshing change of pace from traditional chili.
Jeni Hawkins
I’m ALL about chili, but I’ve never had chicken chili! I’m SO trying this as soon as the weather cools down. Bookmarking!! 🙂
Kathy
This looks so good! I have been wanting to have some soup too. I’ve never had this kind, so I can’t wait to try it.
Rachel
This looks really good. I am just starting weight watchers and this will fit perfectly into the plan.
Eileen Mendoza Loya
That looks like a really delicious bowl of chicken chili. I have not yet tried making chili using chicken but I guess there is always a first time.