This week for dinner: White Chicken Chili Recipe

My parents live near a Barons Market and they do fantastic soups. Walk within a quarter mile of a Baron and people in the street will stop to tell you how good the Barons’ soups are, especially the clam chowder. (I’m just exaggerating a few Something here.) One of our favorites is the White Chicken Chili, and since we don’t have instant access to a Baron or unlimited funds, I decided I had to figure out how to make it. I did some research on their soup, as well as several recipes, and with a few tweaks, settled on a Taste of Home winner.

I love this recipe. It’s easy to throw together (hardly any chop or dishes!) and tastes amazing with toppings like sour cream, cilantro, lime, and avocado. You could probably even toss some tortilla strips on top and enjoy the soup! (sorrynotsorry) Bonus, the soup is creamy and still gluten free. The mashed beans give it a cozy, soupy texture and the chicken cooks nice and tender.

This is now one of our family’s favorite meals. Apologies for the sub-par photography…my “real” camera ran out of battery and I had to snap a daylight photo of the last bowl available before anyone ate it. The only reason I haven’t posted the recipe yet is because I could never take a picture in daylight because it always gets eaten!

White Chicken Chilli

• 1 pound boneless, skinless chicken breasts, diced (last time I used up to 2 pounds and the soup came out great)
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 2 garlic cloves, chopped (or pressed through a garlic press)
• 32 ounces chicken broth
• 1 4-ounce can chopped green chiles (mild, medium, or hot depending on preference)
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• ½ teaspoon cayenne pepper (add up to 1-1/2 teaspoons if you want it hotter)
• 3 14-ounce cans Great Northern White Beans, drained
• ¾ cup freshly chopped cilantro (measurement doesn’t have to be exact, just a nice big handful) + extra for garnish
• 1 lime
• Optional toppings: shredded cheese, sour cream, fresh lime, fresh cilantro, avocado, thinly sliced ​​radish

1. In a large saucepan, sauté the chicken and onion over medium-high heat until lightly browned.
2. add garlic; Cook 1 minute longer.
3. Stir in chicken broth, chili, cumin, oregano, and cayenne; bring to a boil and then reduce the heat to low.
4. Using a potato masher or food processor, mash 1 can of kidney beans until smooth. Add the mashed and whole beans to the pot. Simmer for 20-30 minutes.
5. Serve as is or with the optional toppings listed above!

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