White Chicken Chili Soup Recipe
White Chicken Chili perfectly blends the delicious flavors of chunks of chicken, white beans, savory spices and has just a little kick to make your taste buds say WOW!
Servings: 6 servings
Ingredients
- 1 tablespoon avocado oil (or butter)
- 1.25 pound boneless skinless chicken breast diced into bite sized cubes - see *Note 1
- 2 teaspoons fajita seasoning
- ½ cup diced onion
- 1 tablespoon minced garlic
- 2 cups chicken broth
- 31 ounces great northern beans (2-15.5 ounce cans) or cannellini beans
- 7 ounces chopped green chilies (use 4 ounces to reduce heat)
- 1 teaspoon ground cumin
- 1 teaspoon dried mexican oregano (mediterrainean oregano will also work)
- ½ coarse kosher salt or to taste
- ½ teaspoon black pepper ( I use white pepper)
- ¼ teaspoon cayenne pepper optional
- 1 cup sour cream
- ½ cup whipping cream
Topping Suggestions
- shredded mexican blend or cheddar cheese
- sour cream
- diced or sliced avocado
- tortilla chip strips
- cilantro
- pickled or or fresh sliced jalapenos
Instructions
- In a large soup pot, over medium-high heat, add oil. Then add the chicken, onion, and garlic, and sauté until the chicken is golden brown and cooked, about 5-7 minutes.
- Add broth, beans, chilies, cumin, mexican oregano, salt, pepper and cayenne pepper. Bring to a boil.
- Reduce the heat to medium-low and simmer, uncovered, for 30 minutes.
- Turn the heat to low, then stir in sour cream and whipping cream until combined.
- Serve with desired toppings.
Notes
*Note 1: Diced Chicken Substitutes:
- Use rotisserie chicken or shredded cooked chicken if desired.
- You can also season chicken breast or tenderloins and cook the chicken in the broth before adding the sour cream and heavy cream. Remove the chicken once it has reached an internal temperature of 165℉, then shred or cut it into pieces and add it back to the soup and proceed with recipe.
- Remove the sour cream and heavy cream from the refrigerator while preparing the soup. This way, they will meld into the soup more easily.
- This has a soup consistency. If you prefer a thicker consistency, you can mash some of the beans or add a cornstarch slurry after the sour cream and whipping cream have melted into the soup. For a slurry, mix 2 tablespoons of cornstarch with 2 tablespoons of water and whisk until smooth. Then, pour the mixture into the soup and allow it to thicken for 15-20 minutes.
Nutrition
Serving: 1 1 serving | Calories: 534 kcal | Carbohydrates: 40 g | Protein: 39 g | Fat: 25 g | Saturated Fat: 10 g | Polyunsaturated Fat: 12 g | Trans Fat: 1 g | Cholesterol: 111 mg | Sodium: 741 mg | Fiber: 11 g | Sugar: 5 g
Find it online:
www.soulfullymade.com/white-chicken-chili/To see the web version with photos, tips
and FAQs, visit the recipe URL or scan the QR code:
https://www.soulfullymade.com/white-chicken-chili/