Flavor Packed White Chicken Chili
I am a HUGE fan of white chicken chili all months of the year! The time I want it the most? When I’m feeling under the weather and wanting some comfort food! Following the holidays, I came down with a bit of a yucky cold that has been lingering. So, today was the perfect day to whip up some delicious soup. Here is our recipe!
Ingredients:
I medium sweet onion, diced
2 tbsp extra virgin olive oil - or any olive oil you have on hand
3 to 4 cloves of garlic, minced (adapt based on how much you prefer garlic)
4 cups water*
4 tbsp chicken boullion powder**
2, 4oz. cans of diced green chilies
1.5 tsp cumin
1 tsp paprika
.5 tsp dried oregano
.5 tsp ground coriander
.25 tsp cayenne pepper
1 package cream cheese (8oz)
2 cans sweet yellow corn (frozen or fresh can also work!)
2 cans cannellini beans
2 cooked chicken breasts, thinly shredded
1.5 tsp fresh lime juice
Optional Toppings: Sour cream, monterey jack cheese, diced avocado, tortilla chips, cilantro)
Here is How to Make It!
In a deep saucepan or soup pot over medium heat, pour olive oil and diced onions.
Sauté the olive oil and diced onion mixture for five minutes.
To the olive oil and diced onion mixture, add garlic and sauté for an additional minute.
In the same pot, add water, chicken boullion, green chilies, cumin, paprika, oregano, ground coriander, and cayenne pepper. If desired, add additional salt and pepper to taste.
Bring soup mixture to a boil.
Reduce heat to medium-low and cook for 20 minutes.
While simmering, drain and rinse the cannellini beans and the corn if using canned.
After the soup has simmered for 20 minutes, add the cream cheese to soup along with corn, cannellini beans, shredded cooked chicken, and lime juice.
Stir until well combined and simmer for an additional 10 minutes.
Enjoy with your favorite optional toppings!
Notes:
I preferred to utilize water + homemade chicken boullion powder for the soup. If desired, use four cups of chicken broth instead.
Here is a link to our homemade chicken boullion recipe!
