There are those recipes that you just want to make over and over again, am I right? I’m always happy when fall comes around and soup season starts so I can make this white chicken chili. My friend Lindsay gave me the recipe and after a teeny bit of tweaking it is one of our all time favorite soups.
Winter has arrived here in Kansas City, after spending 4 winters in Rhode Island I don’t find the KC winter to be all that bad. Don’t get me wrong we have bitter days but we get breaks here and there like tomorrow it is supposed to be in the 50’s! The colder temps give me the perfect excuse to make soup- comfort food at its best!
White Chicken Chili
by Handmade in the Heartland
1 onion, diced
1 1/2 tsp garlic powder
1 tsp salt
1 tsp cumin
1 tsp oregano
2 cans chopped green chilis
2 cans white beans
4 cups chicken broth
3 cups cooked shredded or diced chicken
1 cup sour cream
1/2 cup heavy whipping cream
In a large stock pot saute the onion in a teaspoon or two of olive oil until the onion is translucent, 5 minutes. Add in the spices and stir. Add the green chilis, beans and broth and bring to a simmer.
Let soup simmer for 10-15 minutes and then add the chicken. Cook for another 5 minutes and then add the sour cream and whipping cream. Stir to combine and serve warm with shredded cheese and tortilla chips.
This recipe is so easy and so fast. If I forget that I invited the missionaries over for dinner or I need to take a meal to friends this recipe is in my top 3 go to dishes. It’s fool proof served with chips or rolls and will make you happy that it’s winter, for the dinner hour at least. 🙂
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If you make this please let me know! I love to see it when you make recipes from the blog! Share it with me in the comments or tag me on Instagram (@handmadeintheheartland) or facebook!
Creamy Tomato Soup with Sourdough Parmesan Croutons | Handmade in the Heartland
Monday 11th of January 2021
[…] love a good soup! Need a few more great recipes? You might also like my white chicken chili, loaded baked potato soup and sweet vegetarian […]
Saturday 31st of October 2020
I have made this recipe so many times now, I hardly need the bookmark any more! It's the quintessential comfort food for horrible cold, wet autumn evenings. Tonight we're having it with cornbread muffins to sop up the lovely creamy-tangy juices. Often we have it with basmati rice. We always keep plain tortilla chips in the house, and they go with this so well :) Thanks so much for sharing!
Monday 2nd of November 2020
So glad you like it Sue, it's a classic in our house too :)