It’s late September, and you can feel a cool autumn breeze begin to descend the mountains of our home. On these chilly days, there’s nothing more snug than a bowl of warm soup.
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How to Make Mountain State Mama’s White Chicken Chili:
Making this scrumptious white chicken chili is fairly simple, and only takes about 45 minutes at most. You can decide what veggies to add and how much, and how much spice to add! Some like it hot, but my family does not. Feel free to customize the heat for your family’s taste!
1. Cut chicken breasts into 1-inch cubes and fry in soup pot with oil, onion, and garlic.
The first step is fairly simple. Take your chicken breasts and cut off any gristle or fatty pieces. Chop the remaining chicken breast into small cubes and transfer to the soup pot. Add about a tablespoon of oil and some salt, pepper, chopped onion, and minced garlic. Saute for about 10-15 minutes, or until chicken is cooked through.
2. Add Chicken Stock, Veggies, and Seasonings
Next we will be adding the beans, chiles, seasonings, and chicken stock. At this point it starts looking a whole lot more like soup. You’ll want to add these ingredients and then let the pot simmer for a while to really let the flavors blend.
Some folks like to add corn to the mix, and I sure do too. Unfortunately, corn makes my family have a belly ache, so I leave it out.
3. Add Sour Cream and Whipping Cream
Here’s where the magic really happens. This is what makes the soup so creamy and velvety smooth in your mouth. You’ll want to add about a cup each of sour cream and heavy whipping cream. Stir the creamy ingredients in well with the soup mixture, and bring back to a simmer. That’s it. You’re ready to enjoy this deliciously spicy bone-warming soup!
Extra Special Additions:
Consider adding a few of these options to really boost the flavor and texture of this soup: crushed tortilla chips (my favorite), shredded pepper jack cheese, extra sour cream, chipotle sauce or seasoning.
Cozy White Chicken Chili
Ingredients
- 2-3 whole chicken breasts, chopped into 1" cubes
- 2 cups chicken broth
- 2 15 oz. cans great northern or pinto beans
- 2 4 oz. cans green chiles
- 1 whole onion, chopped
- 1 15 oz. can whole kernel corn (optional)
- 1 cup sour cream
- 1 cup heavy whipping cream
- 1 tbsp vegetable oil
- 1-2 tsp cumin
- 1 tsp minced garlic
- ½ tsp crushed red pepper flakes (or to taste)
- ½ tsp oregano
- pepper to taste
- salt to taste
Instructions
- Add chopped chicken breast, onion, and garlic to soup pot. Add oil and salt, pepper, and garlic. Saute until chicken is cooked through.
- Add chicken stock, beans, chiles, corn (optional), cumin, crushed red pepper flakes. to the pot. Simmer for 30-40 minutes to allow flavors to blend and chicken to become tender.
- Add sour cream and whipping cream. Stir until well blended. Return to a simmer, then serve.
Have you tried it?
Let us know if you have tried this recipe! How did your family enjoy it? We want to know! Leave a comment below!
