Are you a big White Chili fan? I love Chili in general, but there is something about White Chili that makes me love it in a different way.
I love how lite and healthy this soup is. I love how flavorful it is; though I will say it is a different flavor from this Chili, the typical Red Goodness Chili.
This Southwest White Chili is absolutely delicious, takes about 30 minutes to make, diet friendly, and super easy to whip up especially when you use a rotisserie chicken.
Before I moved from Denver, back in 2009, I had a great friend and co-worker, Amanda, that hooked me up with this recipe. I've been making this soup every since.
We love it during the Fall, but also anytime throughout the year, b/c of how light, refreshing, and healthy it is. We love dunking tortilla chips in it and topping it with creamy Monterrey Jack cheese.
Southwest White Chili
Recipe: Alohamora slightly adapted from Amanda G.
Active Time: 20 minutes
Inactive Time: 10 minutes
1 tsp olive oil
2 c. cooked chicken, cubed
1/2 c. onion, diced
1 c. chicken broth
1 (7oz) can green chilies, diced
1 tsp garlic powder
1/4 tsp red pepper, ground
1 tsp cumin, ground (less for less spice)
1/2 tsp oregano leaves, dried
1/4 tsp cilantro leaves, dried
1/(15oz) can white beans, rinsed and drained
1/4 c. green onions, diced
Toppings: Monterrey Jack cheese, shredded, avocado, and tortilla chips
- In a large pot heat olive oil over medium heat.
- Add chicken and onions to the pot and cook 2-3 minutes until the onions are soft and translucent. I love using rotisserie chicken, but if your chicken is not cooked already just cook it in the pot with the onions for 5-10 minutes.
- Stir in broth, green chilies, and spices. Simmer for 10 minutes.
- Stir in beans, and simmer for 2-3 minutes.
- Remove the soup from heat and top it with the green onions.
- Garnish the soup with cheese and avocado if you desire and serve it with tortilla chips.
- Store leftovers in the refrigerator.