Northern White Bean Chili with Chicken
White chili is delicious, and when you learn to make this soup, you will be able to make hundreds of varieties of any soup you can imagine. White beans are different from their red chili brother, but they’re just as delicious and comforting on those days when only a good, homemade soup will do.
Servings: 10 bowls
Equipment
- A large pot
Ingredients
Soup
- 1 whole rotisserie chicken (chopped in bite-size pieces (or leftover chicken))
- ⅗ c onion (diced)
- ¾ c celery (diced)
- ¾ c red pepper (diced)
- ¾ c carrots (diced)
- 3 T olive oil
- 8 c chicken broth
- 1 T cumin
- 2 t oregano
- ½ t cayenne pepper
- 1 T cilantro
- 2 t salt
- 1 t pepper
- 2 small cans green chilis (diced)
- 4 cans white beans (drained (Navy, Northern))
- 1 c corn kernels
- 3 T cornstarch (dissolved in ½ c COLD water)
- 1 c heavy cream (optional for a creamier soup)
Garnish Options
- Tortilla chips or strips
- Green onion (chopped)
- Diced jalapenos
- Sour cream
- Shredded cheese
Instructions
- Saute vegetables in oil until softened.
- Add spices and chicken and stir to combine.
- Add broth and dissolved corn starch.
- Bring to boil.
- Once boiling, reduce to low and simmer to thicken.
- Add beans and corn.
- Season to taste.
- Add cream if desired.
- Garnish with green onion, peppers, cheese, tortilla chips/strips, etc.
- Serve and ENJOY!