Hmm...White Chicken Chili. What do I think about you? Well, I consider you more of a soup. When I hear the word 'chili', my mind immediately flashes to something thick, and heavy, and glutinous, and red. So when I make something that has a clear broth with veggies, I can't help but consider you a soup. But, call yourself what you will. And by the way, you still taste lovely.
With that thick, red, heavy chili I just mentioned, one might feel a little guilty after eating it, but not with this White Chicken Chili Soup. It's light and fresh tasting, hardy and filling, warm and comforting. And you don't feel bad about going back for seconds. Cause if your like me, you'll go back for seconds (or thirds) no matter how guilty you should feel.
Also, I guess this isn't technically a white chicken since I used dark beans and red pepper, but I really liked it a little more colorful.
Will I be making this again. It's an easy, quick, and I'd image fairly healthy. Most importantly, it tasted good and was comforting.
Easy Peasy White Chicken Chili
by Kacey's Kitchen, slightly adapted from Spache the Spatula, slightly adapted from How To: Simplify
- 1 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 1 clove of garlic, minced
- 2 large poached chicken breasts (a rotisserie chicken would work fine here)
- 2 cans of any beans, I used kidney & pinto because they were on hand.
- 1 can of corn, drained
- 1 4-ounce can roasted green chilies
- 1/2 tsp cumin
- 1/2 tsp dried oregano
- 1 32-ounce box chicken broth
- salt & pepper
- juice of one lime
- In a large dutch oven or pot, heat the oil over medium-high heat. Add in the onion and saute until it becomes translucent. Add in the garlic and stir for another 30 seconds or so. Add in the chicken, corn, chilies, beans, cumin, and oregano and cook for a couple of minutes.
- Add the chicken broth and bring to a boil. Reduce the heat to a simmer and cook for about 30 minutes. Add in the lime juice and salt and pepper to taste.
- Serve with the toppings of your choice!