December 14, 2012

fast + easy white chicken chili

The other day David sent me a text requesting soup for dinner. I have several soup recipes that we enjoy but I didn't have a lot of time and I wanted to use what I already had in my cupboard. When I saw this recipe, I figured I'd try it and it was a big hit! Plus, it was one of the easiest soup recipes I've ever made. It has TONS of flavor and was a great way to warm up on a wintery night. I made a few changes to the original recipe, including scaling it down to serve about 4 medium bowls. Also, it's called "White Chicken Chili" but because it has some salsa in it, it should be called "Pinkish Chicken Chili". Salmon color? Orange? I don't know but it's good. Maybe next time I'll add green tomatillo salsa to it and it will stay "white". I bet that would be tasty!

2 chicken breasts*
1 (15 ounce) can Great Northern beans
1 Tablespoon olive oil
1/2 onion, chopped
2 teaspoons minced garlic
1 (small) can diced green chilies
1/2 teaspoon cumin
1 Tablespoon chili powder
1/2 teaspoon paprika
1/4 teaspoon pepper
1/4 teaspoon kosher salt
1 cup salsa (I used regular ol' Pace)
1 cup chicken stock
for serving: grated monterey jack cheese, sliced green onions, avocado, tortilla chips, cilantro, lime wedges, etc.

In a medium pot, cover chicken breasts with water (about an inch over) and . Bring to a boil and poach for about 10 minutes until cooked through. Place chicken in a bowl and let cool. Once cool, shred and set aside.

Pour out the poaching water and heat the olive oil in the pot over medium high heat. Saute onions for 2 -3 minutes until translucent. Add garlic, green chilies, cumin, chili powder and paprika and let saute another couple of minutes.

Blend half the beans (don't drain or rinse - I used my Magic Bullet for this) a minute or so until semi-smooth. Stir blended beans into the onion mixture along with the rest of the can of beans, salsa and chicken stock. Let simmer at least 10 minutes and season with the kosher salt and pepper. Serve with whatever toppings you like.

*You could also use a rotisserie chicken and make this even easier and faster! I love to buy one of those chickens about once a week and I get a few meals out of it.
Adapted from here.


  1. Looks Uh-mazing! Great photography on this post too!

  2. I love white chili, I use Paula Deen's recipe and it is out of this world. The avocado on top of yours looks so good!


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