If you haven't noticed lately, I am on a bit of a soup kick. When the temperatures start dropping all I can think of is soup. Soup, soup and more soup.
This one is totally a winner. I get sick of eating regular (yet tasty) red chili. This soup was so easy to make and I really enjoyed the unique flavor it had. This one is definitely going on our soup rotation.
White Chicken Chili
1 1/2 tablespoon butter
1 onion, finely chopped
1 4 oz can green chiles
2 tablespoons pickled jalapeños (more or less depending on your taste)
1 15 oz can Great Northern (white) beans
3 14.5 oz cans chicken broth (reduced sodium preferred)
1 teaspoon garlic powder
1 heaping teaspoon cumin
1/2 teaspoon Mexican (or regular) oregano
1 teaspoon salt
15 cracks black pepper
2 chicken breasts (rotisserie preferred)
8 oz sour cream (fat free is okay)
1 cup half and half
2 cups Monterrey Jack cheese
1/4 cup cold water
2 tablespoons corn starch
1 12 oz bag frozen corn
Start by adding the butter an onions in a large Dutch oven or stock pot. Toss in the green chiles and jalapeños. Cook this for about 5 minutes on medium high heat or until the onions become translucent.
Drain and rinse the beans, add them to the pot along with the chicken broth. Sprinkle in the garlic powder, oregano, salt and black pepper. Let this simmer, uncovered, for about 15 minutes.
Meanwhile, shred the chicken into bite sized pieces. Add the chicken, sour cream, half and half and cheese into the pot. Combine the cold water and corn starch into a small glass. Pour it slowly into the soup while stirring. Stop once you have reached your desired consistency. Add in the corn and reduce to medium heat. Let simmer for about 5-10 minutes or until heated through.
Serve with tortilla chips and enjoy!
Recipe highly adapted from: Lil Luna