Amy Of All Trades

White Chicken Chili

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This White Chicken Chili is the perfect dinner- simple pantry ingredients, simple preparation, one pot, 10 minutes of prep, and just so delicious. I make it all of the time when I bring dinner to people! My picky 4 year old loves it, and the leftovers are just as good. Dinner perfection!

I engage in many behaviors some find strange or controversial. I put on my shoes sock-shoe of one foot, and sock-shoe of the other foot. I like Good N’ Plentys. I watch every garbage episode of every show produced by the Bachelor Franchise.

And I eat soup year round. Sure, soup is featured more prominently on our menu in the winter, but I still like soup in the summer! You don’t have to turn the oven on, it’s delicious, and I will eat soup whenever I darn well please. Not when the weather says I must.

White Chicken Chili in particular is a year round food for me. It’s fast, easy, one pot, and so so so delicious. Why would I deprive myself of this bowl of goodness just because it’s not cold outside?

Live on the wild side. Eat soup in the summer. Grill in the winter. The weather is not the boss of us.

White Chicken Chili

This recipe is so beyond easy. You can make it with uncooked chicken, or with already cooked leftover chicken. If you are using raw chicken breasts, just cook in the first step with the onions. With cooked chicken, add it after the onion is soft and translucent.

For no particular reason, I like shredded chicken in this soup the best, so I usually use left over chicken, or toss some chicken into my Instant Pot earlier in the day to shred and toss into the soup. I also never ever remember to thaw my chicken, so cooking it in the Instant Pot saves my poor planning self.

This soup is fantastic all on its own, but I love me some toppings. Oyster crackers are my FAVORITE but if I didn’t remember to grab some at the store, tortilla chips are also an excellent topping. Sometimes we shred cheese on top, and sometimes we don’t. I’ve done avocado and cilantro, too. Most often, we just stick with a generous sprinkling of oyster crackers.

And hey, these breadsticks were practically made for dunking in this soup. Guaranteed to knock your socks off.

White Chicken Chili

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Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breast cut into cubes
  • OR 2 c cooked chicken chopped or shredded
  • 1 onion chopped
  • 1 1/2 tsp garlic powder or 4-6 garlic cloves minced
  • 1 tbsp oil
  • 3 cans Great Northern beans drained and rinsed (15.5 oz each)
  • 1 can chicken broth 14.5 oz
  • 2 cans chopped green chilies 4 oz each
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp pepper
  • 1/4 tsp cayenne pepper
  • 1 cup sour cream
  • 1/2 cup heavy whipping cream

Method
 

  1. In a large saucepan/dutch oven, sauté chicken, onion, and garlic powder in oil until chicken is completely cooked. If using cooked chicken, sauté onion and garlic in oil, and add cooked chicken when onions are soft and translucent.
  2. Add the beans, broth, chilies, and seasonings. Bring to a boil.
  3. Reduce heat to low; simmer, uncovered for 30 minutes.
  4. Remove from heat; stir in sour cream and heavy cream. Serve immediately. Top with oyster crackers, or tortilla chips if desired.

Notes

Recipe source: My friend, Shaelynn

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