White Chicken Chili Soup Recipe
White Chicken Chili
By all intents and purposes, this is definitely considered to be a chili, but I look at it fondly as one of my favorite winter soups. I love soup and can have love affairs with soup year-round, but whenever it's cold outside, that's when my relationship with soup is taken to the next level. I eat it more and more. It's light, but hearty, and it instantly warms you straight to the core. White chicken chili "soup" is my favorite for its flavor profile and the fact that two bowls can be rather filling, making it the perfect dinner... and lunch... and leftovers for dinner the next night.
1 32 oz carton of chicken broth
2 cans of great northern beans, drained and rinsed
1 rotisserie chicken, cut and shredded
1 onion, chopped
1 can of chopped green chiles
1 1/2 tsp ground cumin
1/4 tsp pepper
2 cups shredded pepper Monterey Jack cheese
3/4 cup of sour cream
1. In a pot, add a drop of olive oil and sautee the chopped onions until translucent. Add the shredded chicken, chicken broth, beans, chiles, cumin, and pepper to the pot while on medium heat.
2. Heat the mixture to a boil and then reduce the heat. Simmer the mixture uncovered for 10 minutes, stirring the soup occassionally. Add the cheese and stir until it's melted into the soup.
3. Remove the pot from the heat, stir in the sour cream. Soup's ready to be served!
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