white chicken chili soup

White Chicken Chili Soup Recipe

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 pound (450g) boneless, skinless chicken breasts (or thighs), cooked and shredded
• 1 can (4 oz / 115g) green chilies, diced
• 2 cans (15 oz / 425g each) white beans (cannellini or great northern beans), drained and rinsed
• 4 cups (950ml) chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional, for spice)
• 1/2 cup (120ml) heavy cream (or sour cream)
• 1 cup (115g) shredded cheddar or Monterey Jack cheese
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Optional toppings: avocado slices, tortilla chips, jalapeño slices, or additional cheese

Instructions:

1. Cook the Onion and Garlic:
   • In a large pot or Dutch oven, heat the olive oil over medium heat.
   • Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
   • Stir in the minced garlic and cook for another minute until fragrant.
2. Add the Spices:
   • Stir in the ground cumin, oregano, chili powder, coriander, and cayenne pepper (if using).
   • Cook for 1 minute to toast the spices and release their flavors.
3. Add the Chicken and Broth:
   • Pour in the chicken broth, then add the shredded cooked chicken and diced green chilies.
   • Bring the mixture to a simmer and let it cook for 10-15 minutes to allow the flavors to meld.
4. Add the Beans and Cream:
   • Stir in the white beans and simmer for another 5 minutes to heat them through.
   • Lower the heat and add the heavy cream (or sour cream) and shredded cheese, stirring until the cheese is melted and the soup is creamy.
5. Season and Serve:
   • Add the juice of one lime and season with salt and pepper to taste.
   • Serve the soup hot, garnished with fresh cilantro, and your choice of toppings such as avocado slices, tortilla chips, or extra cheese.

Tips:

• Chicken: You can use leftover rotisserie chicken, poached chicken breasts, or thighs. Shredding the chicken gives the soup a great texture.
• Beans: White beans like cannellini, great northern, or navy beans work well. For a smoother texture, you can mash some of the beans before adding them to the soup.
• Dairy-Free Version: Substitute coconut cream or omit the cream and cheese for a lighter, dairy-free version.

Cooking Time:

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Nutritional Information (per serving, about 6 servings):

• Calories: ~300 kcal
• Protein: ~25g
• Fat: ~15g
• Carbohydrates: ~20g
• Fiber: ~5g

This White Chicken Chili Soup is rich, creamy, and packed with bold flavors. It’s an easy one-pot meal that’s perfect for family dinners or meal prepping for the week!