White Chicken Chili

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White Chicken Chili is a hearty, flavorful soup that is easy to make in 30 minutes or less.  Serve this for tailgating or on a cool, crisp day and leftovers freeze great for later.

Um guys…it is football season! Yes, football season. Oh and have you noticed on Pinterest that it is also pumpkin season?! Fall is in the air which means soup and warm, comforting foods.

I almost hate saying fall is here because I just love, love, love Chicago summers. They are the best time to live in Chicago with so much to do and see, festivals to go to and BBQs to be had.

Much to my husband’s delight the Packers make their debut tonight. We are those people living in Chicago with Bears fans, but we are Packers fans (I am by default).  I have to admit when it comes to football I am more about the food than the football.

Today’s recipe for White Chicken Chili is perfect for fall and football season.  It is one of those recipes that I would have simmering on my stove before a Packer’s game with all of the fixings waiting to be thrown in at go-time.

This is such an easy recipe to throw into a pot and let simmer while you get the rest of your football food ready to go.  You can precook the chicken or use rotisserie chicken to make it easier on game day.

I love white chicken chili because I feel like it is a bit lighter than regular chili and gives me a nice break from traditional chili recipes. Get your garnishes ready and serve this at your next football or tailgating party or even during the week for dinner.

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White Chicken Chili

• Author: Julia // A Cedar Spoon
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 1x
• Category: Soup, Dinner

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Description

White Chicken Chili is a hearty, flavorful soup that is easy to make in 30 minutes or less. Serve this for tailgating or on a cool, crisp day and leftovers freeze great for later.

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Scale 1x2x3x

Ingredients

• 1 cup rotisserie chicken, skin removed, shredded
• 1 Tablespoon olive oil
• 1 sweet onion, chopped
• 1 Jalapeño, seeds removed, chopped
• 2 garlic cloves, minced
• 2–15oz cans great northern beans, drained and rinsed
• 2–4oz cans green chilies
• 4 cups chicken broth
• 1 teaspoon chili powder
• 1 1/2 teaspoons cumin
• 1 teaspoon oregano
• Salt and pepper to taste
• Garnishes:
• Cilantro, chopped
• Avocado
• Cheese
• Green Onion, chopped
• Jalapeños

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Instructions

1. In a large pot heat the olive oil over medium-high heat and sauté the onion, jalapeño and garlic cloves until the onion is soft, translucent and fragrant, about 3-4 minutes.
2. Add the beans, diced chilies, chicken broth, chili powder, cumin, oregano and simmer for 25 minutes, stirring occasionally.
3. Add the chicken and stir to combine heating for 4-6 more minutes.
4. Remove from heat and serve soup into small bowls topped with cilantro, avocado, cheese and chopped jalapeños or garnishes of your choice.

For more delicious soups check out my Soups Pinterest board!

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Enjoy!

Julia