The incredibly easy White Chicken Chili that gets raves reviews from both kids and adults. I always throw giant handfuls of spinach into it to get a little extra nutrients.
This recipe is my absolute favorite fall and winter soup. It’s so easy and it’s even better the second day… and my kids cheer when I’m making it so I consider it a win all around. This recipe as written is fairly spicy so I’ve shared in italics how I’ve altered for my non-spicy eaters.
White Chicken Chili
3 cups shredded chicken (You can use a rotisserie chicken from the store for a last minute meal but to get the biggest bang for my buck I make a huge batch of shredded chicken in the crockpot (can be done in the InstaPot or NinjaFoodi too), just put at least three chicken breasts in with water or chicken broth for six hours, remove from the liquid and shred… I save any extra for chicken salad)
1 pound bag of frozen corn or 5-6 ears of fresh (I have done uncooked cut right off the cob or grilled it first then cut off the cob, both are good)
3 14.5 oz can white beans, drained (I’ve used navy and great Northern White and didn’t notice any taste difference)
1 tbs oil
1 onion, chopped
2-3 tbs minced garlic
1 (4 oz) can diced jalapeno peppers (I usually use only half of this and have also done half of a small jalapeno instead of canned as well)
1 (4 oz) can of chopped green chile peppers (I’ve used half of this too… more kid / not spicy lover friendly!)
2 tsp ground cumin
1 tsp dried oregano
1 tsp ground cayenne pepper (you can reduce this by half if you want to reduce the spice)
1 quart chicken stock
1 c sour cream (optional)
2 cups fresh spinach (optional)
Heat the oil in a large pot over medium-low heat. Add your onion and cook for about a minute or two stirring occasionally. Add your spices and peppers. Cook for three minutes while stirring.
Mix in chicken broth, beans and shredded chicken. Simmer on medium-low heat for about 15 minutes, stir occasionally.
Add sour cream and spinach. Mix in till spinach is wilted and serve.
We love it topped with sour cream, avocados, cilantro, scallions and cheese!
I make it the day before or in the morning we are going to eat it so the flavors blend together better.
I usually make this cornbread with it. I like the recipe better with about 1 1/3 cups flour and 2/3 cup cornmeal. I’ve also made my own buttermilk by adding 1 tablespoon white vinegar to 1 cup of milk and letting sit for 5 minutes.