Delight your family with this Chicken Chile Soup // my Ron comments ❤️
This soup is absolutely delicious, and the best part about it is you can prepare it in no time. It is hearty and perfect for any time of the year, but especially during cool Fall or Wintery days. I have always loved soups, but especially if they’re hearty too, and that’s how I describe this one. You can prepare it with easy to find ingredients and it’s perfect with your favorite crusty bread or corn tortilla chips. I know you and your family are gonna love this recipe. I hope you give it a try.❤️
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INGREDIENTS———————
1 1/2 Tbsp Olive oil
1 1/2 lbs. Cubed boneless chicken breast
1 1/2 C. Finely chopped onions
1 C. Diced tomatoes
5 medium Anaheim peppers clean, roasted and seeds removed ( blend 1/2 and chop other half)
1 tsp freshly ground whole Cumin
1 tsp freshly ground black peppercorns
2 large minced Garlic Cloves or 3 medium
1/2 tsp Mexican oregano (or regular)
1 Bay Leaf
1 C. Fresh or frozen corn
2 C. Pinto beans drained
3/4 tsp salt or you decide
Chopped cilantro as needed
4 C. Chicken broth (made mine with chicken Boullion and 4 C. hot water
1 Tbsp All purpose flour
SOUP TOPPING————————
Sour Cream as needed
Cubed or mashed Avocado
Freshly grated Cheddar Cheese (as needed)
Sliced green onions
Crostini bread
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#chickenchilirecipe
#greenchickenrecipe
#chickensoup
White Bean Chicken Chili
Made from super simple ingredients that are perfectly warming during the winter months, this white bean chicken chili soup will soon be a favorite! With just a touch of spice and comforting flavors, there’s nothing better to serve during the winter!
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INGREDIENTS
- 2 tbsp neutral oil (I use avocado or grapeseed)
- 1 medium onion
- 1 1/2 tsp salt
- 2 small jalapeños, diced with seeds and pith removed
- 2 poblano peppers, diced with seeds and pith removed
- 1 1/2 tsp cumin
- 3/4 tsp coriander
- 1 tsp oregano
- 5 cups chicken stock
- 1 1/2 lb chicken breast
- 2 cups frozen corn, thawed
- 2 14.5-oz cans white beans, drained
INSTRUCTIONS
- In an 8-quart stockpot, heat the oil over medium heat. Add the onion and salt. Sauté until softened but not browned, 4-6 minutes. Once the onions are softened, add the peppers and sauté until the peppers begin to soften, 3-4 minutes. Add the cumin, coriander, and oregano. Stir together until the spices become aromatic, 1 minute.
- Add in the chicken stock and chicken breast. Bring to a boil and reduce to a simmer. Cover and cook until the chicken reaches 160°F.
- Once the chicken is cooked, remove it from the soup and cool slightly. Take 1 cup of white beans and mash with a fork until smooth. Immediately add the mashed white beans, remaining whole white beans, and the corn to the soup and return to a simmer.
- When the chicken has cooled slightly, use two forks to shred it into bite-size pieces. Return the shredded chicken to the soup to warm through, 5 minutes. Serve with desired toppings.
#soup #chili #chickenchili
Laura Vitale Makes The Best White Chicken Chili
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Slow Cooker White Chicken Chili
SLOW COOKER WHITE CHICKEN CHILI
--------------Click on SHOW MORE to see the FULL RECIPE--------------
Such a unique recipe with natural ingredients! I think you will love this chili topped with fritos and Monterey Jack cheese.
RECIPE:
INGREDIENTS:
1.5 lbs. chicken breasts (chicken thighs work great in this recipe too)
30 oz. Cannellini Beans (two 15-oz. cans) drained
8.75 oz. can whole kernel corn (drained well)
30 oz. chicken broth (two 15-oz. cans) or 4 cups water and 2 chicken boullion cubes
4 oz. can fire roasted green chiles or 1 diced poblano pepper
1 cup sweet yellow onion diced
1 tsp. salt
1/4 tsp. pepper
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. oregano
1/2 tsp. garlic powder
1 cup sour cream (ADD AT THE END OF THE COOKING TIME)
1/8 cup minced cilantro (ADD AT THE END OF THE COOKING TIME)
SLOW COOKER SIZE:
5-quart or larger
INSTRUCTIONS:
Add the chicken, beans, corn, chicken broth, green chiles, onion and seasonings to the slow cooker. Wait to add the sour cream and cilantro. Stir.
Place the lid on the slow cooker. Cook on HIGH for 4 hours or LOW for 8 hours.
When the cooking time is done, shred the chicken with two forks.
Add the sour cream and cilantro. Stir.
Serve and enjoy!
PRINTABLE RECIPE AND NUTRITIONAL INFO:
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The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475
White Chicken Chili: a 30 minute dinner! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢4 boneless skinless chicken breasts (about 2 lb)
▢2 cups low sodium chicken broth
▢540 ml canned white kidney beans (19oz) drained and rinsed
▢341 ml canned corn (12oz), drained
▢127 ml canned green chiles (4.3oz)
▢1 teaspoon Tabasco Green Sauce
▢1 teaspoons chili powder
▢½ teaspoon onion powder
▢½ teaspoon salt
▢4 oz cream cheese room temperature (125 grams)
▢1 tablespoon corn starch
▢1 tablespoon water
Instructions
Add chicken breasts and chicken broth to a 3-4 quart dutch oven or soup pot. Bring to a boil over medium high heat, then reduce to medium low, cover and simmer for 15 minutes or until cooked through and tender.
Remove chicken breasts from pot and shred with two forks on a large cutting board. Place shredded chicken back in the pot with the chicken broth.
Add beans, corn, green chiles, Tabasco sauce, chili powder, onion powder, salt and stir.
Cut cream cheese into cubes and stir into the pot. Cover and simmer over medium heat for 10 minutes.
Stir to melt the cream cheese. If desired, stir together corn starch and water and add to chili to thicken further.
Serve with additional Tabasco sauce, chips, avocado, lime wedges, salsa, cheese, jalapenos — whatever your favorite toppings are!
Green Chili Chicken Soup
Green chili chicken soup is hearty and simply loaded with flavor! It’s the perfect soup to try if you love Mexican flavors and spicy soups that warm you to your core. Full recipe here: