Friday, February 4, 2011

White Chili

So I know this is the second soup recipe I have posted this week, but with my husband being sick and all  and the weather nearly freezing temperatures outside, I felt it was only necessary. Serve this soup with bread for dipping and you've got yourself some good ole comfort food.

1 lb. Chicken Breasts (shredded)
1 Tbsp. Olive Oil
1 small white onion (diced)
6-8 garlic cloves (minced)
1 (7oz) can diced green chilis (drained)
2 (15oz) cans white beans (undrained)
4 cups Chicken Broth
1 chicken bouillon cube
2 tsp. ground Cumin
2 tsp. dried Oregano
1 cup Sour Cream
3 cups Monterey jack Cheese (shredded)

For topping (optional):
Chopped Cilantro
fresh Tomato (chopped)
Tortilla chips

Cook chicken by desired Method. (For this recipe I boil 3 Frozen Chicken Breasts for 25-30 minutes) When chicken is done cooking. Shred and set aside. Next, dice up the onion and mince the garlic cloves.  Heat oil in a large pot over medium heat.  Add the onion and garlic to oil and cook for 2-3 minutes.

Now add to the pot, the chicken, broth, beans, chilis, seasonings, and bouillon cube. Bring to a boil then reduce heat and simmer for 35-40 minutes, stirring occasionally.  Lastly, add in the sour cream and shredded cheese. Stir till well combined. Keep warm till ready to be served.
(Recipe source: Food nanny)


  1. Oooh! This looks really good! Hope your husband feels better!

  2. This looks so good! It's going on my dinner menu this week!

  3. white chili = love

    that is all :)

  4. I've pinned sounds awesome. We will enjoy it soon...I already have everything on hand. YUM!


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