White Chicken Chili

If you haven't noticed lately, I am on a bit of a soup kick.  When the temperatures start dropping all I can think of is soup.  Soup, soup and more soup.  

This one is totally a winner.  I get sick of eating regular (yet tasty) red chili.  This soup was so easy to make and I really enjoyed the unique flavor it had.  This one is definitely going on our soup rotation.  

Start by melting butter in a large Dutch oven or stock pot.

Finely dice up an onion

And introduce it to it's new friend, butter.

Open a can of green chiles and add it to the pan as well.

Finely, FINELY, dice up a few pickled jalapeños.  I'm sure you could use fresh but this is what I had on hand.

Add them to the pot. Let this cook for about 5 minutes or so.

Meanwhile, drain and rinse the beans.

Add them to the pot

Along with chicken broth

Garlic powder

Cumin

Mexican (or regular) oregano

Salt

And pepper.  Let this simmer for about 15 minutes and wait for your house to smells ah-maze-balls.

Oh hello BFF.  Can I get a hallelujah for rotisserie chicken!?  I love it.  I especially love it in soups because the chicken doesn't get dry.  Have you ever noticed how weird and dry chicken gets if you cook it then add it to a soup.  I'm not into weird chicken.

So, shred the chicken.  I used mainly the breasts

Into the pot it goes.

Don't forget all of the juice at the bottom of the tray.  Sorry for the blurry picture, the dog bumped me as I was snapping.

Shred two cups of Monterey Jack cheese.   When I know I'm going to be shredding cheese, I pop it into the freezer for a few minutes so it hardens a bit.  Just a little tip for ya...

Add sour cream

Half and half

And cheese.  I wanted it a bit thicker soooo...

I added a bit of corn starch to cold water.

Pour it into the soup while stirring it…until it is thick and creamy.

Then I realized I wanted corn in it too.  So I added some corn.  Let it simmer for another 5-10 minutes or until heated through.

That's it!

Delicious, creamy, spicy soup!

Sluuuurp.

White Chicken Chili 

1 1/2 tablespoon butter
1 onion, finely chopped
1 4 oz can green chiles
2 tablespoons pickled jalapeños (more or less depending on your taste)
1 15 oz can Great Northern (white) beans
3 14.5 oz cans chicken broth (reduced sodium preferred)
1 teaspoon garlic powder
1 heaping teaspoon cumin
1/2 teaspoon Mexican (or regular) oregano
1 teaspoon salt
15 cracks black pepper
2 chicken breasts (rotisserie preferred)
8 oz sour cream (fat free is okay)
1 cup half and half
2 cups Monterrey Jack cheese
1/4 cup cold water
2 tablespoons corn starch
1 12 oz bag frozen corn

Start by adding the butter an onions in a large Dutch oven or stock pot.  Toss in the green chiles and jalapeños.  Cook this for about 5 minutes on medium high heat or until the onions become translucent.

Drain and rinse the beans, add them to the pot along with the chicken broth.  Sprinkle in the garlic powder, oregano, salt and black pepper.  Let this simmer, uncovered, for about 15 minutes.

Meanwhile, shred the chicken into bite sized pieces.  Add the chicken, sour cream, half and half and cheese into the pot.  Combine the cold water and corn starch into a small glass.  Pour it slowly into the soup while stirring.  Stop once you have reached your desired consistency.  Add in the corn and reduce to medium heat.  Let simmer for about 5-10 minutes or until heated through.

Serve with tortilla chips and enjoy!

Recipe highly adapted from: Lil Luna