I don’t know about you, but I love to curl up with a piping hot bowl of soup on a blustery mid-west winter day. One of our new family favorites is white chicken chili. I get asked for recipes all the time, and I really have to think, because I am a “little of this” and a “smidgen of the that” kind of girl. I go by the senses. If it looks good, smells good, and tastes good then it’s the perfect combo for that day. The bad thing about this is sometimes you can make something really amazing and not be able to repeat it exactly. C’est la vie.
My white chicken chili is very simple to make, and I think it tastes amazing! So here we go!
Ingredients
2 12.5. oz cans of chicken
1 15.25 oz can of corn
2 15.25 oz cans of northern beans, drained
3 Cups of chicken broth or stock
2 4.5 oz can of chopped green chiles
1 teaspoon cooking oil
1 medium onion, chopped
1/2 Cup of half and half or heavy whipping cream
1 8oz block of cream cheese
1.5 teaspoons garlic salt
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper (optional)
In medium size stock pot saute’ chopped onions in cooking oil until translucent. Add 2 cans of chicken (un-drained). Break up chicken chunks. Add remainder of ingredients, except the half and half and cream cheese. Allow the soup to simmer on low for about 30 minutes. Add the softened cream cheese and half and half. Stir until cream cheese has melted into the soup. Simmer for another 30 minutes.
Kick it up a notch by topping your bowl of soup with sour cream, shredded cheddar cheese, chopped avocado, fresh cilantro, or broken up tortilla chips!
This is also a great recipe to dump in the crock-pot and cook on low all day. You come home to dinner ready!