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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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
- Add all ingredients to a large pot on the stove. Let the soup simmer for at least a half hour. 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!
