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 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.
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
Instructions
- 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.
- Add the beans, diced chilies, chicken broth, chili powder, cumin, oregano and simmer for 25 minutes, stirring occasionally.
- Add the chicken and stir to combine heating for 4-6 more minutes.
- 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
Stefanie @ Sarcastic Cooking says
September 4, 2014 at 9:13 amOh man. I cannot believe it is fall and football. Now if only the weather would comply so I could eat tons of this chili!
Stefanie @ Sarcastic Cooking recently posted..Greek Curly Fries with Whipped Feta
Julia says
September 9, 2014 at 8:17 amThanks Meg! Me too!
Jocelyn @BruCrew Life says
September 9, 2014 at 9:11 amIt’s hard to believe fall is here again, but I am so ready for all things soup and pumpkin. White Chicken Chili is one of my favorites! And isn’t football all about the food? 😉
Jocelyn @BruCrew Life recently posted..Time to Sparkle #77
Julia says
September 9, 2014 at 10:06 amI can’t believe fall is here either! I agree-soup and pumpkin is the best part! Thanks for stopping by Jocelyn!
Mandy @Mandy's Recipe Box says
September 9, 2014 at 10:14 amI love that fall is here! This looks so comforting!
Mandy @Mandy’s Recipe Box recently posted..Totally Talented Tuesdays #29
Julia says
September 9, 2014 at 10:30 amThanks Mandy! 🙂
Melanie | Melanie Makes says
September 9, 2014 at 12:02 pmI had to laugh as we were the Bears fans living in Madison – definitely the odd man out! 🙂
Melanie | Melanie Makes recently posted..Fettuccine and Peas with Whiskey Pepper Cream Alfredo
Julia says
September 9, 2014 at 1:50 pmYes–we are the odd man out in Chicago for sure! 🙂
Karen @ The Food Charlatan says
September 9, 2014 at 12:21 pmI love that this is not a creamy white chicken chili. It looks so good!
Karen @ The Food Charlatan recently posted..Pineapple Spinach Salad
Julia says
September 9, 2014 at 1:51 pmThanks Karen!
Gina @ Running to the Kitchen says
September 9, 2014 at 4:42 pmwhite chicken chili is my favorite. I love it so much more than the traditional beef kind. This looks great!
Julia says
September 9, 2014 at 4:53 pmThanks Gina! I agree–I like it more than the beef kind too. It is definitely lighter!
Kelly @ Mostly Homemade Mom says
September 9, 2014 at 8:50 pmThis looks so warm and comforting for fall!
adr PaulinaL says
January 7, 2015 at 1:49 pmI made this for a 2nd time recently and I had forgotten how flavorful this is. The leftovers taste amazing…I am making it again this week!
Julia says
January 7, 2015 at 3:51 pmThanks so much for letting me know! I am glad that you liked it. It is one of my favorites. I make a big batch and freeze half. 🙂
Paul says
February 26, 2015 at 3:52 amThis is really outstanding – forget take-out! I added red & green bell pepper, zucchini & 1/2 onion to make it a complete meal. OH – and the sauce was a little thinner than I’d like, so I just added a little corn starch/water to thicken. Will definitely make again and again – with whatever veggies I have on hand.
Julia says
February 26, 2015 at 5:57 amGlad you liked it Paul and great addition ideas!