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White Chicken Chili Recipe A Classic Fall Soup

Cozy White Chicken Chili Recipe A Classic Fall Soup Delight

This White Chicken Chili Recipe A Classic Fall Soup is a quick, hearty, and customizable dish perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 medium Yellow Onion Adds sweetness and depth; substitute with shallots or leeks for a milder taste.
  • 2 cloves Garlic Provides aromatic savoriness; use garlic powder in a pinch.
  • 1 medium Red Pepper Contributes color and sweetness; can be swapped for green or yellow bell pepper.
  • 1 medium Jalapeno Offers mild heat; seeds removed for less spice.
  • 2 tablespoons Olive Oil For sautéing and enhancing flavors; any vegetable oil works fine.
For the Spices
  • 1 teaspoon Cumin Adds earthiness; it's essential for that chili flavor.
  • 1 teaspoon Dried Cilantro Provides a fresh herb note; substitute with fresh cilantro (just double the amount).
  • 1 tablespoon Chili Powder For warmth and depth; use a blend of paprika and cayenne if needed.
  • 1 teaspoon Paprika Adds sweetness and mild flavor; can be omitted if not on hand.
  • 1 teaspoon Sea Salt Essential for seasoning; adjust to taste.
  • 1 teaspoon Black Pepper Essential for seasoning; adjust to taste.
For the Body
  • 2 cans White Beans (Canned) The main source of protein and creaminess; navy or Great Northern beans preferred.
  • 1 can White Corn (Canned) Adds sweetness and texture; can replace with frozen corn.
  • 1 can Diced Green Chiles Adds a mild kick; substitute with a few fresh green chilies if preferred.
  • 4 cups Chicken Broth Base liquid for flavor; can use vegetable broth for a vegetarian version.
  • 2 breasts Boneless, Skinless Chicken The primary protein; substitute with rotisserie chicken for ease.
For the Creaminess
  • 1/2 cup Sour Cream Adds creaminess and richness; swap with Greek yogurt for a healthier option.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add diced yellow onion, red pepper, chopped jalapeño, and minced garlic. Stir in cumin, dried cilantro, chili powder, paprika, salt, and pepper. Cook for 2-3 minutes until fragrant.
  2. Stir in one can of rinsed white beans, one can of white corn, and a can of diced green chiles. Mix thoroughly, allowing the mixture to heat for another 2 minutes.
  3. Pour in 4 cups of chicken broth and stir to combine. Bring to a gentle boil over medium-high heat.
  4. Add two boneless, skinless chicken breasts to the pot, cover, and cook for 15-20 minutes until the chicken reaches an internal temperature of 165°F.
  5. Remove cooked chicken from the pot and shred into bite-sized pieces. Return to the soup.
  6. Turn off the heat, stir in half a cup of sour cream until smooth. Adjust seasoning if needed before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 36gProtein: 30gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Use fresh vegetables and high-quality chicken for best flavor. Adjust the spice levels as per preference. Allow the chili to simmer for an extra 5-10 minutes after adding sour cream for better flavor melding.

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