I’m posting another dinner recipe today. That’s two dinner posts in a row, that is unheard of for me, but I couldn’t wait to share this soup recipe. It was some of the best soup I’ve ever had!
When I woke up the other morning and saw snow on the ground, that mean only one thing. . . soup for dinner!
I know it’s April and I would much rather be grilling burgers or something, but Utah weather is stupid, so I made this white chicken chili instead. It was absolutely amazing. Seriously, probably the best white chicken chili I have ever had. It’s different than all other white chicken chili recipes I’ve tried. The flavor is out of this world . . . just writing about it makes me want to have a bowl of it right now. When I can get my three yougest boys to devour something, then I know I’ve hit the jackpot.
The recipe comes from my Looneyspoons cookbook I mentioned here — I love the name of this chili, so clever!
- 2 Tsp. oil
- 4 boneless skinless chicken breasts , cut into 1-inch cubes (I used a rotissere chicken)
- 1 1/2 cups chopped onion
- 1 cup diced celery
- 2 tsp. minced garlic
- 1 Tbsp. chili powder
- 2 tsp. ground cumin
- 2 tsp. oregano
- 1/2 tsp. coriander
- 1/4 cup flour
- 3 cups redcued-sodium chicken broth (I used regular)
- 1 can (12 oz) evaporated milk
- 2 cans ( 15 1/2 oz) Great Northern Beans, drained and rinsed
- 1 can ( 4 oz) diced green chilies
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1/4 tsp. cayenne pepper
- 1 cup light sour cream (I used regular)
- 2 Tbsp. minced fresh cilantro
- Shredded monterey jack cheese and green onions for garnish (optional)
Heat oil in a large pot over medium -high heat. Add chicken and cook for 3 to 4 minutes, stirring constantly, until no longer pink. Add onions, celery and garlic. Cook and stir for 4 to 5 more minutes, until vegetables begin to soften.
(NOTE: Since I used a rotissere chicken, I just threw the shredded chicken, onions, celery and garlic all at once into my pan with the olive oil).
Add chili powder, cumin, oregano and coriander to chicken. Mix well and cook for 1 more minute. Add flour and stir until chicken is well coated. Stir in broth and evaporated milk. Bring mixture to a boil. Reduce heat to medium and simmer, uncovered for 5 minutes.
Add beans, green chilies, salt, pepper and cayenne pepper to chicken mixture. reduce heat to medium-low. Cover and simmer for 15 minutes, stirring occasionally.
Remove chili from heat. Stir in sour cream and cilantro. Ladle chili into serving bowls and top with shredded cheese and green onions, if desired.
Recipe Source: LooneySpoons Cookbook