White Chicken Chili

White Chicken Chili

Lee Ann Miller
Category

Soup

Ingredients

  • 2lbs Shredded Chicken or 2 Rotisserie Chickens, deboned
  • 1 cup Sweet Onion, chopped
  • 2 Tbsp Olive Oil
  • 2 tsp Garlic Powder
  • 2 tsp Onion Powder
  • 4 cans Great Northern Beans, rinsed and drained
  • 32 oz Chicken Broth (4cups)
  • 1 small can Green Chilis
  • 3 cups Frozen Corn
  • 2 tsp Salt
  • 1½ tsp Cumin
  • 1 tsp Oregano
  • ½ tsp Fresh Ground Pepper
  • ¼ tsp Cayenne
  • Pinch of Red Pepper Flakes
  • ½ - 1 cup Sour Cream (optional)
  • 1 cup Whole Milk
  • ½ cup Heavy Whipping Cream (optional)
  • ½ cup Fresh Parsley
  • ¾ cup Sharp Cheddar, shredded

Directions

  1. On medium heat in a large skillet, sauté onion in olive oil.
  2. Add chicken and sprinkle with garlic and onion powder.
  3. In a separate soup kettle add broth and 3 cans of beans.
  4. Blend the 4th can of beans in a food processor until smooth. Add to broth, then add the chilis, corn and all the seasonings.
  5. Stir together and add meat mixture.
  6. Lastly, add sour cream, milk, heavy cream and fresh parsley. Sour Cream and Heavy Cream are optional.
  7. Top each bowl with corn chips.
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