White Chicken Chili
There are snowstorms all up and down the east coast. Not in eastern NC, it’s 60 and sunny here, but I sympathize. Okay, okay, I’m incredibly jealous that some people are looking at beautiful flurries of snow and I’m still swatting away at the gnats here. In solidarity with the snow, I am bringing the most complimentary dish to the cold weather; White Chicken Chili. This recipe is so easy it is almost embarrassing to share. If you haven’t noticed from some of my other posts, professionally trained chefs want quick, easy, and tasty just like the rest of the working world.
This recipe feeds a crowd and if you don’t have a crowd, it freezes beautifully. My favorite way to enjoy this soup is loaded with shredded cheese, a dollop of sour cream, and a dollop of spicy salsa. I love crunching up some tortilla chips in there as well or scooping out the chicken chunks. The best thing about this recipe is it is delicious alone but it acts as a great base for a more complex soup too!
- 5-6 cans great northern or navy beans
- 6 cups chicken broth
- 2 cloves garlic, minced
- 1 large white onion, chopped
- 1 tbsp olive oil
- 2, 4oz cans mild green chopped chilis (in the taco section at the grocery store)
- 2 tsp cumin
- 1 ½ tsp oregano
- ¼ tsp cayenne
- 3 large chicken breasts
- 6 whole cloves
- can opener
- large pot
- cutting board
- chef knife
- wooden spoon or spatula
- Boil your chicken with 6 whole cloves until it is cooked. Let cool and shred.
- Heat your pot, then add your oil. Once the oil is heated, add your chopped onions, garlic, and green peppers. Cook until fragrant then add your spices, cook for another 5 minutes then add your chicken stock.
- Add all the beans, literally just open the can and dump it all in. If you don’t add the canned bean juice, you’re missing out.
- Add you’re chicken and simmer. Serve with shredded cheese, sour cream, salsa, and tortilla chips.