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
prep time15 Min
cook time45 Min
Ingredients For white chili soup
medium yellow onion, diced
14.5 oz cans chicken broth
1 1/2 tsp
1 1/2 tsp
4 oz can fire-roasted green chilis, diced
boneless, skinless chicken breasts, cut into bite size pieces
15 oz cans white beans, rinsed and drained
1 1/2 c
fat-free sour cream
shredded cojita or colby jack
How To Make white chili soup
Add olive oil to a deep pot over medium heat. Add onion and garlic and saute until onion is soft, about 5 minutes.
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.
Remove lid and add beans, sour cream and heavy cream. Simmer 10 minutes or until heated through.
Use the small size grater to grate Cojita. Sprinkle over top.
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