White Bean and Chicken Chili
This soup is perfect for a cool fall day or a cold winter evening. This soup can be made with mostly shelf-stable ingredients or with fresh chicken, making it a good meal for emergency food storage. Use it on a day when you’re running low on fresh ingredients or when you have extra rotisserie chicken to use up. This recipe is inspired by the Southwestern White Chili recipe on p. 577 in the Better Homes and Gardens New Cook Book, 16th Edition.
Serves: 8
Time: ~30 mins or less
Ingredients
- 1 TBS olive oil
- 1 large onion, chopped
- 4 tsp garlic in water (or 4 cloves of garlic, chopped)
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/4 tsp cayenne pepper
- 3 (15.5 oz) cans great northern beans, rinsed and drained
- 4 cups reduced-sodium chicken broth
- 1 (8 oz) can chopped green chilies
- 3 cups cooked chicken (I use chopped rotisserie chicken or 2-3 large cans of canned chicken)
- 6-8 oz shredded pepper jack or Monterey Jack cheese
- Sour cream (optional)
- Tortilla chips (optional)
Method
- Sauté the Aromatics: Pour the olive oil into a large Dutch oven pot and cook the onion and garlic until translucent.
- Spice and Mash: Stir in the cumin, oregano, and cayenne pepper and cook for 2 mins. Add one can of beans to the pot and mash into the spices with a potato masher or fork.
- Simmer: Stir in the chicken broth, remaining beans, and green chilies. Bring to a boil, then turn down the heat and simmer for 5 mins. Add the chicken and continue to heat until warm.
- Garnish and Serve: Serve in bowls and top with cheese, sour cream, and/or tortilla chips!