White Chili

One of the things I love about the colder months is being able to have white chili on the menu. It’s a recipe my mom made growing up and to me it’s the perfect cross between traditional chili and chicken soup. It makes such a warm, comforting meal and I love that it’s easy, cheap, and healthy!

This white chili is one of the recipes that I turn to when I need to throw something together quickly. Although it’s ideal if you have time to let it simmer on the stove for several hours, if you’re in a hurry you can literally just throw everything in a pot, let it heat up, and you’re good to go!

You could also definitely make this white chili in the crock pot like I do with my favorite taco soup.

I love serving white chili with chips, shredded cheese, and sour cream on top. Yum!

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Yield: 8 servings

White Chili

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Ingredients

• 4 cans white beans (do not drain)
• 6 cups chicken broth
• 4 cups shredded/cubed chicken
• 2 cloves garlic, minced
• 1 large onion, chopped
• 2 tsp. cumin
• 1 1/2 tsp. oregano
• 1/4 tsp. ground cloves
• 1/4 tsp. cayenne pepper

Instructions

1. Add all ingredients to a large pot on the stove.
2. Let the soup simmer on low for at least a half hour but several hours if possible.
3. Serve with chips, shredded cheese, and sour cream.

Note: I normally just halve this recipe for Pablo and I and it still makes us enough for leftovers. (My kids aren’t big fans of soup, yet…)

If this recipe looks yummy don’t forget to pin it!