Monday, January 25, 2010

White Chicken Chili

White Chicken Chili

Mmmmm, one of my top 3 fav soups!

The Ingredients:

(not pictured: garlic, oregano, cayenne)

1 Tbsp Olive Oil
1  Med Onion Chopped
1  Can Green Chilis diced
1-2  Cloves of Garlic minced
1 Tbsp Ground Cumin (I use about 2 1/2 Tbsp because I love a strong Cumin taste!)
1 tsp Dried Oregano
1/4 tsp. Ground Cayenne Pepper
1 32 Oz box of Chicken Broth
3-4 Cans of white, Pinto, black beans or a combination of all three
2 Cooked Chicken breasts diced
1/2 Cup Cream
2 Tbsp Flour


1.  Heat oil in a large saucepan over Med heat, add onion and sautee for 2-3 minutes until tender.
2.  Add Chicken, Chilis, Cumin, Oregano and Cayenne pepper sautee another 1-2 minutes
3.  Add Chicken broth and bring to a boil
4.  In a small bowl combine flour with some of the soup broth until smooth and add back to pan and bring to a boil
5.  Rinse and drain beans, reserve 1 can of beans to puree or mash, add the remaining beans to the pan.
6.  Add pureed beans to the pan and stir
7.  Just before ready to serve, add 1/2 cup cream (I use fat free half and half) to the pan and let warm up (NOT BOIL)
8.  Serve with a dollop of sour cream, shredded monterey jack cheese, and chopped green onions

1) Roasted corn is also good in this soup (...or frozen...or canned)
2) Diced jalepeno can be added as well as another can of chilis to spice it up a bit




  1. Yummy, Now this is what I like to wake up to, good recipes. I am going to have to try this. Thanks for sharing it, I am always on the look out for yummy food. As for your urn up there, I like as is, but maybe I am boring. I hope you have a wonderful day and keep warm.

    Cha Cha

  2. Thanks for sharing this! This one looks creamy and really good.

  3. How many does this feed?