Dive into a bowl of comfort with this creamy chicken chili soup, packed with the zest of green chilis and the richness of cheese.
Why You'll Love This White Chicken Chili Soup
This Delicious White Chicken Chili is the perfect blend of comfort and flavor. The richness of the cheese combined with the zest of the green chilis creates a taste sensation that will warm you from the inside out.
Whether you're looking for a hearty meal on a cold day or a flavorful dish to impress your guests, this soup has it all. The combination of tender chicken, aromatic spices, and creamy texture will make it a favorite in your household.
The Perfect Blend of Ingredients
The ingredients for this soup are carefully selected to create a harmonious blend of flavors. The shredded chicken breast provides a lean protein base, while the diced green chilis add a zesty kick.
The use of both ricotta or cream cheese and cheddar cheese ensures a creamy and rich texture. The spices, including cumin, smoked paprika, oregano, cilantro powder, and chili powder, add depth and complexity, making each spoonful a delight.
Step-by-Step Cooking Instructions
Start by heating olive oil in a large soup pot over medium heat. Add the chopped onion and minced garlic, cooking until the onions are translucent.
Next, stir in the cumin, smoked paprika, oregano, cilantro powder, chili powder, salt, and white pepper. Toast the spices with the onion and garlic for about 3 minutes.
Add the shredded chicken to the pot and stir to combine. Cook for 2-3 minutes to let the flavors meld.
In a separate large bowl, blend together the cream cheese (or ricotta) with the chicken broth until smooth. Pour this mixture into the pot with the toasted seasonings and chicken. Stir well.
If using canned beans, rinse them well, then add to the soup. Allow the mixture to heat up until warm. Add the cheddar cheese and stir until melted.
Stir in the diced green chilis, white beans, bell pepper, and lime juice. Let the soup simmer on low for about 20 minutes, allowing the flavors to combine.
Serve hot, garnishing with fresh sour cream, tortilla chips, cilantro, and hot peppers if desired. Enjoy!
Tips for Customizing Your Soup
Feel free to adjust the seasonings according to your taste preferences. If you prefer a spicier soup, add more chili powder or even a dash of hot sauce.
For a vegetarian version, substitute the shredded chicken with additional beans or your favorite meat alternative. You can also add more vegetables like corn or zucchini for extra texture and flavor.
If you're watching your dairy intake, try using a dairy-free cream cheese and cheddar substitute. The soup will still be creamy and delicious.
Serving Suggestions and Final Touches
This creamy chicken chili soup is best served hot, straight from the pot. Garnish with fresh sour cream, tortilla chips, cilantro, and hot peppers for an extra burst of flavor.
Pair the soup with a side of crusty bread or a fresh green salad for a complete meal. Leftovers can be stored in the refrigerator for up to three days, making it a great option for meal prep.
Delicious White Chicken Chili
Ingredients:
- 3 cups shredded chicken breast
- 1 chopped white onion
- 1 tablespoon minced garlic
- 1-2 tablespoons olive oil
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 1 1/2 teaspoons oregano
- 1 1/2 teaspoons cilantro powder or dried
- 1 1/2 teaspoons chili powder
- Salt and white pepper to taste
- 29 oz chicken broth
- 7 oz diced green chilis
- 8 oz ricotta or cream cheese
- 30 oz (2 cans) white beans
- 2 tablespoons lime juice
- 1 cup cheddar cheese
- 1 cup finely diced bell pepper
Instructions:
1. Sauté the Aromatics:
- In a large soup pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, cooking until the onions are translucent.
2. Add Seasonings:
- Stir in the cumin, smoked paprika, oregano, cilantro powder, chili powder, salt, and white pepper.
- Toast the spices with the onion and garlic for about 3 minutes.
3. Combine Chicken:
- Add the shredded chicken to the pot and stir to combine. Cook for 2-3 minutes to let the flavors meld.
4. Prepare the Broth:
- In a separate large bowl, blend together the cream cheese (or ricotta) with the chicken broth until smooth.
5. Combine Mixtures:
- Pour the cream cheese mixture into the pot with the toasted seasonings and chicken. Stir well.
- If using canned beans, rinse them well, then add to the soup.
6. Melt the Cheese:
- Allow the mixture to heat up until warm. Add the cheddar cheese and stir until melted.
7. Add Remaining Ingredients:
- Stir in the diced green chilis, white beans, bell pepper, and lime juice.
- Let the soup simmer on low for about 20 minutes, allowing the flavors to combine.
8. Serve:
- Serve hot, garnishing with fresh sour cream, tortilla chips, cilantro, and hot peppers if desired. Enjoy!
Feel free to adjust seasonings and toppings according to your taste!
Can in quart size jars for 90 minutes at 10 lbs of pressure.
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