We all need a few go-to recipe favorites, and this White Chicken Chili recipe is my number one! This lady was the best cook I’ve ever known, and this delicious recipe was one of hers.
While this recipe is super flexible (you can prepare dried beans to substitute for the canned beans, or throw in some sausage, okra, and cajun seasoning for a quick mock gumbo), this White Chicken Chili recipe will not disappoint when you prepare it just as instructed below! It’s so easy and quick, and this white bean soup always hits the spot during these cold winter months. I like to keep all the ingredients on hand so that I always have a “company meal” ready to share (and so, if you drop by unannounced and I was planning on scrambled eggs or leftovers for supper, give me 30 minutes and you’ll share in a bowl of White Chicken Chili with my family 🙂 ).
If I’m taking this soup to someone, I usually include a loaf of french bread, a bag of tortilla chips, and some mozzarella cheese and sour cream. It’s also a yummy soup to serve with sandwiches or a plate of fresh-sliced, homegrown tomatoes (can you tell I’m longing for summertime?!).
Enjoy!
White Chicken Chili
(recipe yields 5 servings)
Ingredients:
..1/2 cup chopped onion
..1 Tablespoon oil
..1 1/2 cups cooked, chopped chicken (if using canned chicken, about 10 ounces)
..1/2 cup chicken broth
..2 (15 ounce) cans Cannellini or Great White Northern beans
..1/2 teaspoon salt
..1/2 teaspoon oregano
..1/2 cup salsa
..2 cups shredded mozzarella cheese
optional toppings:
tortilla chips
sour cream
green onions
In a dutch oven
Simmer 10 minutes, stirring gently. Just before serving, stir in 1 cup cheese.
My family likes to serve up their bowls by ladling the chicken chili over a handful of crushed tortilla chips, then top with sour cream, mozzarella, and green onions.
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