White Chicken Chili

White Chicken Chili | My Kitchen AddictionsI can’t take credit for this soup recipe.  My husband is the White Chicken Chili chef in our home! It was difficult to pin him down to get the recipe.  Actually, I had to peek over his shoulder to see how he prepares this delicious bowl of goodness.  White Chicken Chili | My Kitchen AddictionsStart with chopped chicken breast.  Saute in a pan coated with olive oil. (My husband has been known to use can chicken!)White Chicken Chili | My Kitchen AddictionsWith the chicken, also saute the onions.  Cook until chicken and onion is cooked thoroughly.White Chicken Chili | My Kitchen AddictionsShred or chop chicken.  Add pepper, salt, onion salt and minced garlic.  White Chicken Chili | My Kitchen AddictionsAdd white beans to pan.  My husband uses white navy beans from the can.  He drains and rinses the beans before adding them to the pan.  White Chicken Chili | My Kitchen AddictionsAdd chicken broth and stir.  Heat soup over medium heat.  White Chicken Chili | My Kitchen AddictionsAdd a small can of chopped, green chilies.   White Chicken Chili | My Kitchen AddictionsAdd a scant of each… ground cumin and dried oregano. Add a dash of ground cloves and cayenne pepper.  White Chicken Chili | My Kitchen AddictionsServe soup warm, topped with grated Monterrey Jack cheese.

White Chicken Chili
 
Recipe type: main dish
Cuisine: soup
Ingredients
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 large chicken breasts
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ¼ teaspoon onion salt
  • 1 clove garlic, minced
  • 4 cups white beans
  • 4 cups chicken broth
  • 1 small can (4 oz.) green chilies, chopped
  • scant ground cumin
  • scant dried oregano
  • dash ground cloves
  • dash cayenne pepper
  • Monterrey Cheese, shredded for topping
Instructions
  1. Chop chicken breast (fresh or canned).
  2. Saute chicken and chopped onion in a pan coated with olive oil.
  3. Cook until chicken and onion is cooked thoroughly.
  4. Shred or chop chicken.
  5. Add pepper, salt, onion salt and minced garlic.
  6. Drain white beans and rinse.
  7. Add white beans to pan.
  8. Add chicken broth and stir.
  9. Heat soup over medium-heat.
  10. Add a small can of chopped, green chilies.
  11. Add a scant of each... ground cumin and dried oregano.
  12. Add a dash of ground cloves and cayenne pepper.
  13. Warm soup over medium-heat, stirring occasionally.
  14. Serve soup warm, topped with grated Monterrey Jack cheese.

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Recipe adapted from original recipe (White Chili from Just a Matter of Thyme, Recipes by Roxie Kelley and Friends, 1992)

 

Comments

  1. Can’t wait to try this one! YUM!