It’s January 11th and still no snow (with the exception of that little Halloween teaser). Usually, when the snow comes, I start making soup and stocking my freezer for winter hibernation. Not that I want it to start snowing, but I realized today that I was ready for the warm comforting soups that come along with winter. This is a hearty white chicken chili, a recipe that will definitely stay in my rotation from now on.
Usually when I make soup, I’m chopping for hours…carrots, onions, celery, garlic, etc, etc. But this recipe was so easy and was done in less than an hour. It starts with sauteed onions, then garlic and spices, then canned beans, chiles, and chicken broth, a jar of salsa, and some diced chicken. I know, there are a lot of cans and jars involved here, but sometimes short cuts are OK, especially when they taste this good.
Nutritional Highlights: You take a bite of this soup and assume there’s cream in it because it’s so thick and, well, creamy. But that comes from the pureed beans, which add fiber and protein, not fat like a cream based soup. It’s a hearty soup, and will keep you warm and full all day.
White Chicken Chili
adapted from Burnt Carrots
- 4 chicken breasts (or you could shred a rotisserie chicken if you don’t have time to cook the chicken)
- 4 cans of great northern beans (low sodium if possible)
- 1 tablespoon olive oil
- 1 large onion, chopped
- 8-10 garlic cloves, minced
- 2 cans diced green chiles
- 1 teaspoon cumin
- 1 tablespoon chili powder
- 1/2 teaspoon paprika
- 1 jar salsa (I used medium heat)
- 1 cup frozen corn kernels
- Low sodium chicken stock, as needed
- Optional garnishes: shredded cheese, avocado, cilantro, red onion, etc…