White Chili Soup

Jennifer H

By
@Kinepeli

I love a great soup that can be made on a weeknight, and this fits the bill! The chicken cooks in the soup, so there's no need for pre-cooking. I like to use mild chilis, but if you like a little zip in your bowl, feel free to use the hot ones! Top with avocado, cheese, sour cream, cilantro - your imagination is the limit. The Cojita adds quite a bit of salt, so keep this in mind as you are preparing and be sure to sample often!


Adapted from ohsodelicioso.com


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Rating:

Comments:

Serves:

4-6

Prep:

15 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

2 Tbsp
olive oil
1
medium yellow onion, diced
3-4 clove
garlic, minced
2
14.5 oz cans chicken broth
1 1/2 tsp
ground cumin
1 tsp
chili powder
1 tsp
garlic salt
1 1/2 tsp
mexican oregano
1
4 oz can fire-roasted green chilis, diced
2-3
boneless, skinless chicken breasts, cut into bite size pieces
2
15 oz cans white beans, rinsed and drained
1 1/2 c
fat-free sour cream
1/2 c
heavy cream
1/2 c
shredded cojita or colby jack

Directions Step-By-Step

1
Add olive oil to a deep pot over medium heat. Add onion and garlic and saute until onion is soft, about 5 minutes.
2
Add chicken broth, cumin, chili powder, garlic salt, oregano, fire-roasted chilis and chicken. Bring to a boil, then reduce heat and simmer, covered, 30 minutes.
3
Remove lid and add beans, sour cream and heavy cream. Simmer 10 minutes or until heated through.
4
Use the small size grater to grate Cojita. Sprinkle over top.

About this Recipe

Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Fat
Other Tags: Quick & Easy, For Kids, Healthy