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

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Add olive oil to a deep pot over medium heat. Add onion and garlic and saute until onion is soft, about 5 minutes.
2Add 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.
3Remove lid and add beans, sour cream and heavy cream. Simmer 10 minutes or until heated through.
4Use 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