Friday, December 23, 2011

Christmas Soup Series: White Chicken Chili

Last but not least, I'm adding white chicken chili into the mix. This is one of those recipes where I'm sure everyone has their own little variation, but no matter how you make it, it always turns out awesome! This recipe is my mom's, and it has made an appearance more than once on Christmas Eve. 

I feel like I say this a lot, but I really, really like this soup. We made a double batch of it last Friday for the savory part of a cookie exchange party, so my husband and I have been enjoying the leftovers all week. It literally is one of those things that I could eat everyday and not become tired of it. The recipe for this soup does call for a 1/2 cup of heavy cream. I have successfully swapped lower fat products including half and half and whole milk. If you are looking to try this, keep in mind that these items will "thin out" the soup a little bit more than the cream and may clump easier if they get too hot in the soup. If you are making it in the crockpot, be sure not to add any of the dairy products until about 30 minutes before you plan to serve the soup or they may curdle. A bonus with the crockpot is that your house will smell so good when you come home!

This is definitely a recipe that will allow for some tailoring, so if something sounds like it would go well in here, try it! I know I'll be enjoying my last bowl tomorrow. Merry Christmas everyone!

(Printable Recipe)

White Chicken Chili
From Mom

Ingredients:
1 lb. cooked boneless, skinless chicken breasts, shredded
1 Tbsp. oil (only if cooking in stockpot)
1 medium onion, chopped
1-1/2 tsp. garlic powder
2-3 cans (14.5 oz each) white beans (navy beans), rinsed and drained
3 cups low-sodium chicken broth
3 cans (4oz) chopped green chiles
1/2 tsp. salt (optional)
1-1/4 tsp. cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 cup sour cream
1/2 cup heavy cream

If cooking in a stockpot, heat the oil over medium heat until shimmering. Add the onion and garlic powder and saute until the onion is translucent. Add beans, broth, chiles, and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Remove from the heat; stir in sour cream and heavy cream. 

Crockpot directions: Add all ingredients except the sour cream and heavy cream to the crockpot. Cook on low for 8-10 hours. Add the sour cream and heavy cream about 30 minutes before serving to allow the soup to re-warm after the addition.

3 comments:

  1. i LOVE white chicken chili... a LOT!

    hope you have a great holiday!

    ReplyDelete
  2. I really want to try a white chili but need to figure out a vegetarian version of it. This looks stick-to-your-ribs good!

    ReplyDelete
  3. Hi there. This week's Food on Friday is all about chillies and other spicy stuff. So it would be great if you linked this in. This is the link . Have a good week.

    PS I am following you now. If you like Carole's Chatter it would be great if you followed me back.

    ReplyDelete

Related Posts with Thumbnails