White chili is a staple in our house during the cold months. With the smooth great northern beans, creamy broth, and hearty chicken it will leave you full and warm on a snowy night.
We do a lot of hunting and it was one such trip with friends of my aunts that I first had this white chili. It was the beginning of October and there was a light dusting of snow around camp and this soup just hit the perfect notes. I don’t remember if anyone harvested an elk that year but I do remember sitting around the fire and eating that first bowl of white chili. I can tell you no time was waisted before getting the recipe to try at home. The cherry on top was finding out it was so easy to make.
Ingredients
1 lb diced chicken, I like to use leftover baked or rotisserie chicken
1 med onion diced
1 1/2 tsp garlic powder
1 12oz can chicken broth
1 sm can diced green chilis, I always use the mild but if your family likes spicy go for a higher heat here
1 tsp oregano
2 tsp cumin
1 tsp salt
1/2 tsp pepper
1 12 oz can great northern beans drained, you can substitute any white bean, I have tried navy and garbanzo both with delicious success
1 cup sour cream
1/2 cup whipping cream
Now we cook
The first thing I always do is get out everything I need. Dice up your onion and chicken, drain your chilis and beans, then your ready to cook. Get your large stock pot on the stove and sauté your onions in the garlic powder until they just start to turn translucent. I like a little crunch from the onions in this soup but if you aren’t a fan of that then cook them a few more minutes at this stage. Mix in your chicken, broth, chilis, and your spices. Bring it all up to a simmer and let it bubble for about 5 minutes to let the flavors combine. Add the beans, sour cream, and the whipping cream. Warm through and then give the broth a little taste test. I really like the cumin and garlic flavor so I usually add more at this point because i like it so much but that’s up to your taste buds. Serve hot with Ritz or your favorite cracker crumbled on top.
Tips
Open all your cans before you start sautéing your onions because one you start cooking it goes fast
If you don’t have whipping cream 2/3 cup of milk and 1/3 cup butter is equal to 1 cup heavy cream
More sour cream can be added to individual bowls if desired to tame down the heat if you are using medium or hot chilis
White chili
Equipment
- Soup pot
- Knife
- Cutting board
Ingredients
- 1 lb Diced chicken (cooked)
- 1 med Onion diced
- 1 1/2 tsp Garlic powder
- 1 12 oz can Chicken broth
- 1 sm can Diced green chilis
- 1 tsp Oregano
- 2 tsp Cumin
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 12 oz can Great northern beans (drained)
- 1 cup Sour cream
- 1/2 cup Whipping cream
Instructions
- In large stock pot sauté onions and garlic until onions begin to turn translucent. Add chicken and mix well. Add broth, chilis and spices, simmer for 5 minutes to combine flavors. Add beans, sour, and whipping creams and warm through. Serve hot.tip - you can add more sour cream to individual bowls if desired