Monday, March 22, 2010

white chicken chili

i stole this picture from (whatever the heck that is). my white chili looks better and i bet it tastes better too!

two posts in one day? better yet, three posts within 24 hours? what has gotten into me! i told you, i wanted to spend more time on this blog. so i'm doing it.

after i had macey, a good friend made this soup for me and i was hooked. it's delicious and seriously my absolute favorite.

white chicken chili

1 medium onion, diced
2 cloves garlic, minced
1 TB olive oil
2 chicken breasts, cooked and shredded
1/8-1/2 tsp. cayenne pepper- depending how much you like spice
28 oz. chicken broth
3 cans great northern beans (drained, 1 can is mashed smooth)
2 tsp. leafy oregano
2 tsp. cumin
4 oz. can green chiles
1 can corn (drained)

saute onion and garlic in olive oil in soup pan until tender. add rest of ingredients. bring to boil and simmer 20-25 minutes.

again, this soup is fantastic vegetarian. i make it that way most of the time. every once in a while, i'm feeling nice and will add chicken for my family. this is probably my favorite soup of all time. i make it almost weekly also. it's good topped with cheese, but even better topped with my famous avocado chunks. oh so good!


  1. sounds very yummy and very similar to a recipe that i have from a friend. I will have to try it to compare.

  2. I have a really similar recipe (almost identical) that we LOVE. It's so yummy!! And we usually just stir in a tiny bit of spicy monterey jack and avocado as well. Love, love, love it!!

  3. i'd love to try your guys' recipes like this!

  4. Yum! I'm going to make this tonight. Thanks!

  5. Tif! Yea! Thanks for sharing my recipe! I am so glad you like it. I always make a double batch because it freezes really well so then when I am in a rush I can just pull it out of the freezer. I also have substituted one of the great northern beans for a black bean just for variety.