I mentioned that I’ve been on a TOTAL soup kick. It’s my favorite thing to make once a week and eat for lunches or quick dinners. Weeks when I’ve had no soup or leftover dish just leads to me going out to eat or ordering pizza, which I’m trying to curb haha. I’ve made this white chicken chili a few times and it’s deeeeelish.
White Chicken Chili
Adapted from an assortment of delectable looking chilis: Brown-Eyed Baker’s white chicken chili, Cha-Cha’s white chicken chili, and Pioneer Woman’s white chicken chili
- 3 chicken breasts (sometimes I use all three, and other times I’ll use two and save the third for salads, quesadillas, etc)
- olive oil
- salt + pepper
- 1-2 T butter
- 1 large onion, diced
- 1 large carrot, diced
- 2 celery ribs, diced
- 1 red pepper, diced
- 4 garlic cloves, minced
- 1 7 oz can chopped green chilis
- 1-2 T cumin
- 1/2 T chili powder
- 1 tsp coriander
- 1 tsp dried oregano
- dash of red pepper
- dash of paprika
- 1 32 oz carton chicken broth (I usually get low sodium)
- 3 cans cannelloni beans, rinsed
- ~1-2 cups water
- bay leaf
- 1/2-1 cup heavy cream
- 1-2 cups Monterey Jack cheese
- For finishing: salt to taste + fresh herbs
- For eating: more cheese, more fresh herbs, croutons, tortillas, Fritos, or grilled cheese (my fave!).
I start by roasting my chicken first. I read that Ina Garten tested out a bunch of different methods for adding cooked chicken to soups and salads, and she prefers roasting chicken the best. So I do like Ina. I rub olive oil, salt, and pepper over the chicken and roast at 350 F for about 30 minutes.
While the chicken is cooking I chop my veggies: 1 onion, 1 carrot, 2 celery ribs, 1 red pepper. Saute in a mix of olive oil and butter until soft ~ 10 min.
Next, I add in four gloves of garlic, peeled and minced.
Then 7 oz can of chopped green chilis and my spices! This varies, but usually I do 1-2 T cumin (loooooove cumin), 1/2 T chili powder, 1 tsp coriander, 1 tsp dried oregano, dash of red pepper and paprika. I usually add my salt at the end because I don’t want to over-salt before I add my chicken broth.
I only cook the garlic/chili/spice mixture for about 3 minutes because I don’t want the garlic to burn, and then add 3 cans of beans (rinsed), 32 oz chicken broth, about 1-2 cups water, and the roasted chicken shredded into small pieces.
And a bay leaf! Bring to boil then lower heat and simmer for about 20-30 minutes.
Last steps – I like to add salt to taste, 1/2 cup cream and 1 cup of Monterey Jack cheese and cook for another five minutes.
Add fresh herbs. Sometimes I’ll use cilantro, but I just had parsley in my fridge.
Stir + serve.
I’d been on a grilled cheese kick OR I like to make homemade croutons to top my soup:)