This White Chicken Chili was a huge hit with my entire family. Little Brother actually stopped, mid-bite, and declared “Nan-oo, Mommy, for making dis yummy soup. I weally wike it.”
And that’s saying a lot for soup. With green things floating in it, no less. And small pieces of red vegetables that might be peppers.
We enjoyed this soup for lunch on a cold, snowy day, and then both boys requested it again for dinner that same night. Success!
- 1 12-oz. bag frozen chopped onions
- 2 4-oz. cans diced green chiles
- about ½ sweet bell pepper, finely diced
- 4 cloves of garlic, minced
- 1 TB chili powder
- 2 tsp dried oregano
- dash (or more) cayenne pepper
- 1 tsp unrefined sea salt
- 1 TB cumin
- ½ tsp ground black pepper
- about 4 cans white beans or the equivalent of soaked, cooked beans
- about 4 to 6 cups chicken broth--I used an entire batch of broth made in a 6-qt crock pot and cooked down a bit. Just keep adding broth until the soup reaches your desired consistency.
- 2 TB fresh lime juice
- 2 to 4 cups chopped cooked chicken
- about ¼ cup chopped fresh cilantro
- about 1-2 cups frozen sweet corn (substitute diced or shredded zucchini for grain-free)
- Combine butter or oil, onions, garlic, green chiles and bell peppers in a dutch oven or large pot. Cook until softened, about 5-10 minutes.
- Add spices and seasonings and stir to combine. Cook a few minutes more.
- Add about 1-2 cans of the beans and mash gently.
- Add broth. I often transfer my homemade chicken broth directly from the crock pot to the soup pot (through a strainer).
- Add lime juice.
- Add diced chicken.
- Add fresh cilantro--I used my new herb scissors. Love them!
- Add remaining beans.
- Finally, add your desired amount of frozen corn.
- Bring soup to a boil, then reduce heat and simmer, covered, for 30 minutes to several hours.
- Serve with shredded raw cheddar, sour cream and/or diced avocado.