White Chicken Chili

Fall is in the air and now is a great time to make some white chicken chili! It’s delicious and warming. Food made with love! It’s perfect to serve as an appetizer or as a side to a sandwich for lunch. It has a little kick to it, so if you don’t like things so spicy, you can make it without the chilis or chili oil. But why would you?! This is what makes the chicken chili soup so sexy and spicy 🙂

Ingredients

• Diced Rotisserie Chicken or 3 Chicken Breasts Browned and Diced
• 1 Can Great Northern Beans Drained
• 1 Can Chicken Broth
• Small Can Chopped Green Chilis or 1/8 Tsp Chili Powder
• Chopped Cilantro
• 1/2 Tsp Garlic Powder or 3 Chopped Garlic Cloves
• 1/4 Tsp Cumin
• 1 Tbsp Olive Oil or Avocado Oil
• 1/2 Chopped Onion
• Drizzle of Green Pepper Chili Olive Oil
• Pepper and Salt

Directions for Chicken Chili

Warm dutch oven and add chopped onion and olive oil. Add a pinch of salt. Cook 5-7 minutes. Add garlic cloves and cook for about 30 seconds. Next add all the ingredients except the cilantro. Cook on high until boiling and then reduce heat to a simmer for about 15 minutes. Add cilantro when serving. This probably serves around 3-4 people, so adjust accordingly.

This white chicken chili has become a family favorite. Your kitchen smells fantastic when you make it. It feels like home. Enjoy!

For another fall soup idea, try our Kabocha Soup.

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