White Chicken Chili

 White Chicken Chili

inspired by Delightfully Tacky & How to Simplify

-olive oil

-1 7oz can of green chiles

- 1 15 oz can of corn, drained

-1 15 oz can Northern Beans (white beans), drained

-1/4 cup of white onion

- 1 large green bell pepper 

- 2 cloves of garlic, minced

-24 oz chicken broth

-1/2 bunch of cilantro

-1 avocado

-4 cups diced chicken breasts

Season with:

salt + pepper

chili powder

cumin

onion powder

a little cayenne pepper

dried oregano

We began by cooking the onion and bell pepper drizzled in olive oil over medium heat in a large soup pot. We let that cook until the onions were translucent then added in the drained corn and the undrained green chiles as well as your minced garlic. Let that cook for a few minutes before adding in the drained can of northern beans. add in half of your broth and turn up the heat. bring the mixture to a simmer. Add in diced chicken and the rest of your broth and bring the soup to a boil. Add in the chopped cilantro.

Reduce heat and cover until ready to serve.

Serve with shredded cheese, avocado, sour cream, or cornbread. 

The flavors of this chili is very similar to that of Tortilla soup but obviously it's less soupy. This is definitely a new favorite for us. We're doing our best to get some really great soup recipes down for cooler weather and we've been experiencing a lot of success so far :) if you're in need of a good soup recipe also check out my Two Potato Rosemary Soup or my Chicken and Blackbean Tortilla Soup.

Until Next Time,

-Reagan