white chicken chili

Lately, my go-to meal has been soup of all sorts. We love soup in our house and I love that it makes great leftovers for a few days after. Olivia could eat soup 7 days a week, just like her Mama.

So today I wanted to share my favorite soup that is incredibly easy and so full of flavor ... White Chicken Chili. We make ours in a large dutch oven on the stove, but it could also be made in a crock pot kept on low for a few hours. And of course, we top it with fritos because, well, fritos.

white chicken chili

what you'll need
» (1) can great northern beans, rinsed + drained
» (1) can black beans, rinsed + drained
» Approximately 3 cups cooked chicken or 1 whole rotisserie chicken, shredded by hand
» (1) 15 oz jar of high quality alfredo sauce
» 1.5 cups of high quality chicken broth
» (1) 4 oz can diced green chilies
» 1.5 cups frozen corn {we love fire-roasted}
» (1) cup shredded monterrey jack cheese
» (1) cup shredded pepper jack cheese
» (1) cup sour cream
» (1) small yellow pepper, chopped
» (1) small red pepper, chopped
» (1) medium onion, chopped
» 3 cloves garlic, minced
» 1/2 teaspoon white pepper
» 1/2 teaspoon cayenne pepper
» 1 TBSP cumin
» olive oil or coconut oil for cooking vegetables 

what you'll do

» In a large dutch oven or stock pot, heat olive oil or coconut oil over medium heat; add chopped onions, yellow pepper, red pepper, green chilies and garlic, being careful not to burn; saut√© until tender + S&P to taste

» Add frozen corn, great northern beans, black beans and shredded chicken

» Add chicken broth, sour cream and alfredo sauce, stirring until well combined

» Add cheese and stir until combined + melted

» Finish with white pepper, cayenne, and cumin to taste + top with cilantro, fritos or salsa verde


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