A delicious bowl of white beans, chicken and and roasted green chilies makes a perfect meal.
Creamy White Chicken Chili is just what I needed this weekend! We received our first snow on Friday. Not a lot, but about 2-3 inches. The snowfall began the last hour of school. You would think that we lived in an area that has never seen snow before. EVER! Uh…News Flash – We get tons of snow here every year!
I happened to be heading down the hall to check in with a student when I heard yelling. Well, maybe screaming! Whatever it was, it was loud and coming from a classroom. I actually thought something was wrong and I started running towards the classroom.
Then I quickly realized it wasn’t yelling. It wasn’t screaming. Nope, it was squeals of delight. I peaked into the fourth grade classroom and all the students were up gathered around the windows jumping for joy and doing the happy dance.
There were snow flurries coming down and all learning and instruction in the classroom came to a screeching halt. They were celebrating the first snow of the season!
I have to admit, I was ready to do the happy dance too! The first snow is always so exciting and magical. Along with the cold temps and the snow comes the desire for comfort foods.
This Creamy White Bean Chicken Chili will warm you all the way through and make you happy to watch the snow coming down while you are all warm and cozy sitting inside!
It’s yummy and filling. And it’s everything I want when it’s cold outside.
This creamy white bean chicken chili can be made with everything from scratch starting with dried beans, roasted chilies and homemade chicken broth. On the weekends I usually have time to cook, but when time is tight you can use a few shortcuts. Either way, this chili is delicious.
Shortcuts for making white chicken chili
- Use canned beans in place of the dried beans
- Use tortilla chips in place of the homemade baked tortilla strips
- Use store bought chicken broth
- Use canned roasted and chopped chilies
This Creamy White Chili is perfect when the snow is falling or whatever your weather may be!
White beans, chicken and roasted chilies make a delicious Creamy Chili.
- 8 oz dried navy beans
- 1 medium onion chopped
- 2 Tablespoons olive oil
- 2 cloves garlic crushed
- 2 poblano peppers roasted and peeled
- 1 jalapeno pepper roasted and peeled
- 6 cup chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon oregano
- 1 teaspoon salt
- 4-6 cups cooked chicken chopped
- 1 cup frozen corn
- 1 cup whole milk
- 1/2 cup sour cream
- 4 oz cream cheese cut into small pieces
- 10 corn tortillas
- 1/2 cup Chopped Tomatoes
- 1 Chopped avoacdo
- 1/4 cup Chopped cilantro
Soak beans in hot water for at least 2 hours or soak in cool water overnight. Place in a stock pot with 6 cups of water. Bring to a boil. Reduce heat to a simmer and cook beans until cooked through. Drain beans and set aside.
Stack tortillas together on a cutting board. Cut through all tortillas creating thin strips.
Spray a baking sheet with a cooking spray. Sprinkle tortillas strips on baking sheet. Bake in a 350 degree oven for 10-15 minutes until crispy. Check on strips halfway through cooking time and give a stir.
In a large soup pot, heat olive oil. Add chopped onions and cook for 3-4 minutes until softened. Add minced garlic and continue cooking.
Stir in chopped roasted chili peppers.
Add chicken broth, cumin, oregano, and salt. Bring to a boil.
A beans, chicken and corn and cream cheese. Simmer for 10 minutes over medium heat.
Add milk, sour cream. Bring soup back to a simmer.
Serve with chopped tomatoes, avocado, fresh cilantro and crispy tortilla strips.
May use two cans of white beans in place of the dried beans.
May use canned roasted chilies in place of the fresh chilies.
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