We got a cold front (aka its in the 70s and not the 90s), which means its time to start fixing soup!! I knew it was time to whip up some White Chicken Chili! I developed this recipe over a year ago and it very quickly became a family favorite. Its probably my favorite soup that I make, followed *very* closely by Pasta Fagioli. I love the mild spice of this chili and the creaminess it has from the little bit of half-and-half. Seriously tasty!
I hope you enjoy this one as much as our families do! Its the perfect dish for fall! What are your favorite soup recipes?? I’m always on the look-out for new soup ideas since its such a cost effective way to feed a crowd!
White Bean Chicken Chili
1 tablespoon olive oil (optional)
1 sweet onion, chopped
3 large cloves garlic, minced
1 lb ground chicken breast*
2 1/2 cups low-sodium chicken broth
2 (4oz.) cans Hatch green chile peppers, diced (or 5-6 fresh mild peppers)
2 tsp ground cumin
1/2 tsp cayenne pepper
1/2 tsp ground white pepper
2 (14.5 oz) cans great Northern beans, undrained
1/2 cup half & half or heavy cream
In a large pot or Dutch oven over medium-high heat, brown the ground chicken, stirring often and reducing the heat to medium when thoroughly browned. Drain excess grease if there is any, leaving approximately 1 Tbsp of grease (or add olive oil if none). Add the onions and garlic and saute for 10 minutes, or until onions are tender. Add the chicken broth, green chile peppers, cumin, white pepper and cayenne pepper and bring to a boil. Reduce heat to low and add the beans & half-and-half. Simmer for 10-15 minutes, or until heated thoroughly.
*Shortcut Method: Alternatively, you can use 2 cups of prepared diced/shredded chicken. Begin directions by sauteing onions & garlic, then add shredded chicken and continue as instructed.