The problem with moving is that you lose things. Somehow my White Chicken Chili recipe got lost in the shuffle when we moved. It’s one of my most-used recipes in the winter so it wasn’t “snapped” into the three ring binder where I keep all my favorite recipes; it was just tucked in the pocket of the binder and so it must have fallen out and gotten lost at some point.
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Lost but not forgotten
I didn’t realize this was the case until I went to make the recipe a few weeks ago. I searched online for recipes, but none of them seemed to resemble the one that I use to make. They all had some addition that didn’t sound familiar. My mom even sent me here recipe, which she said was mine, but it didn’t look familiar either.
Third times the charm
So I opted to improvise. It did my best to remember they key spices and their quantities. It took a few times to get it right, but last week I made it for the third time without a recipe and it tasted just how I remembered…perfect!
This soup is hearty and a nice departure from traditional tomato-based chilis, plus its delicious when served with sliced avocado and cilantro. You can make it a little spicier with the addition of more than just a “pinch” of red pepper flakes, but I’ve found if I do more than a pinch my kids aren’t as eager to eat it.
| Prep Time | 30 minutes |
| Cook Time | 2 hours |
| Servings |
bowls
|
- 2 tablespoons olive oil
- 1 large onion
- 4 cloves garlic
- 1 lb chicken breast
- 2 15.5 oz cans canellini beans undrained
- 2 4.5 oz cans mild green chilis
- 3 cups chicken broth
- 3/4 cup whole milk or cream
- 2 handfulls shredded cheese
- 1 avocado sliced for garnish
- 1 bunch cilantro chopped for garnish
- 2 tablespoons cumin
- 1 tablespoon oregano
- 1 pinch red pepper flakes
- salt to taste
- pepper to taste
Ingredients
|
|
- Heat oil in a large soup pot over medium high heat.
- Mince onion, garlic and slice chicken breast into one inch cubes.
- Saute onion and garlic in olive oil over medium heat until translucent 4-5 minutes.
- Add in cubed chicken, oregano, cumin, red pepper flakes sauté chicken in spices until cooked on all sides.
- Pour in chicken broth, beans and green chilis. Cover and bring to a boil.
- Reduce heat and simmer on low for 1-2 hours or until chicken is easily shredded.
- Pour in milk, shredded cheese and add salt and pepper to taste. Use potato masher to shred chicken and slightly mash beans for added thickness.
- Serve with sliced avocado, chopped cilantro and sour cream or greek yogurt.
-Sarah
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Yum!
I love white chicken chili, it was a staple in my house growing up. Your recipe looks so tasty, especially with the avocado and cilantro - yum!
Yum! This looks so good! Just pinned. Your minestrone recipe is one of my favs so looking forward to making this soon. xo
I love white chili, this recipe is similar to mine, but I like how you mash the beans/chicken a little. I will have to try that!