I can't believe I didn't post this recipe years ago, it's one of our absolute favorite, go-to soups. I've made it twice this week alone. It's ideal for a quick dinner one a week night and it's equally great for casual entertaining.
This White Chicken Chili has a slight kick to it and is full of the flavors I love - I include plenty of smokey cumin, coriander, chili powder and lime - just to name a few.
The thing about soups that make them perfect for week night meals is that you can make almost any type of soup in about 30 minutes (French Onion soup and Baked Potato soup are the two exceptions that spring to mind at the moment). You just throw your base ingredients into the pot and you slice, dice or chop them up, saute them and add stock. You can easily scale a recipe up or down - have a couple extra guest for dinner? Just add a couple more cups of stock. Dinner for 2 tonight, use only 4 cups stock. Voila - what could be easier? Or more satisfying?
I made a video of this recipe too, here it is:
...and here's the recipe.
White Chicken Chili
1 lb chicken, cut into bite-sized pieces
1/2 onion, chopped (or 1 tbls minced onion)
1/2 bell pepper, chopped
1 jalapeno, seeded and diced
1 can green chiles, drained
1 can white beans, drained and rinsed
6-8 Cups chicken stock
Juice of 1 lime (add the zest too, if you like)
1 tbls Extra Virgin Olive Oil
1 tsp cumin, ground
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp garlic powder (or one small clove garlic, minced)
1/4 tsp coriander, ground
1/4 tsp oregano
1/4 tsp smoked paprika
Salt & Pepper to taste
Preheat olive oil in a large soup pot or 3 qt dutch oven. Add chicken and top chicken with the spices. Stir to coat chicken, then let chicken cook until lightly browned on one side. Add onions (if you decide to use fresh garlic, add it now too), stir and cook until chicken is lightly browned on 2nd side and onions are translucent. Add peppers and green chiles, stir in and cook for a couple more minutes. Stir in beans and stock. Bring the soup to a boil, then reduce heat and simmer for 5-10 minutes.
Top soup with tortilla chips, cheese, sour cream and green onions and enjoy.