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)
- 1½ cups chopped onion
- 1 cup diced celery
- 2 tsp. minced garlic
- 1 Tbsp. chili powder
- 2 tsp. ground cumin
- 2 tsp. oregano
- ½ tsp. coriander
- ¼ cup flour
- 3 cups redcued-sodium chicken broth (I used regular)
- 1 can (12 oz) evaporated milk
- 2 cans ( 15½ oz) Great Northern Beans, drained and rinsed
- 1 can ( 4 oz) diced green chilies
- ½ tsp. salt
- ½ tsp. freshly ground pepper
- ¼ 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