It’s that time of year here in Kansas. Changing from needing a tank top to long johns almost overnight. This chilly weather calls for chili soup. Ever since I was a kid, white chicken chili was a favorite. Maybe it was because my mom spoiled us rotten by adding teeny-tiny star pasta pieces to the chili but who knows! Years later, I still have a soft spot for white chicken chili, especially this time of year.
Makes: 6 servings
2 tablespoons olive oil
1 medium sweet yellow onion, diced
1 teaspoon garlic, minced
2 cans Great Northern Beans, 15.5 oz each
4 ounce can green chiles
12 ounce bag frozen corn
32 ounces chicken broth
2 cups chicken, cooked and cubed
1 teaspoon cumin
1 teaspoon oregano, dried
1/2 teaspoon cayenne pepper
Salt and pepper to taste
Pepper Jack cheese, shredded
- Heat olive oil in dutch oven on the stovetop over medium heat. Add onion and cook for 3-5 minutes, stirring occasionally. Add garlic and cook for an additional minute.
- Add beans, chiles, corn, broth, chicken and spices. Season with salt and pepper to taste.
- Reduce the heat to low and cover dutch oven. Cook on low heat for an hour.
- Top with a sprinkle of Pepper Jack cheese to serve.
- This recipe can also be prepared using a crockpot. Simply cook the onion and garlic in a skillet as directed and transfer to the crockpot with all other ingredients to slow cook all day.