YAY!! Things have finally started to cool down a bit here in Houston. We’re not breaking out the boots and coats just yet, but I did have to put on a light sweater the other night as we went outside to watch the kiddos play in the backyard. I know some of you have already been seeing snow for awhile and may be sick of the cold already, but I can’t even express in words the excitement I feel when the weather cools down, because you know that means the Holidays are quickly approaching and soup season is in full force. And today I have a White chicken chili recipe perfect for cool weather!
The hubby and I LOVE soups and could argue that there may be nothing better than a nice hearty soup served in a sourdough bread bowl this time of year. 🙂 Well, with it being Soup Season, I knew I needed to try some new soup recipes and was able to try a new White Chicken Chili Soup Recipe this past weekend.
The result? Pure awesome-ness! The hubby couldn’t stop eating and said they tasted like my Green Chili Chicken Enchiladas in a soup form. I thought the same thing and was so happy we had found another delicious soup recipe that was SO easy to make!
MY OTHER RECIPES
As I just mentioned… this recipe (adapted from here) was so yummy and was super easy to throw together. 😀 I seriously think you guys will love this recipe. You pretty much throw most of the ingredients in the pot, cook it for a bit and then add sour cream and cheese right at the end. I honestly could not believe how easy this was. I think you could even throw everything into the crock pot and cook on low for an hour or two and you’re set!
For more chili recipes, check out:
For video instructions on how to make this White Chicken Chili, check out the video below:
White Chicken Chili Recipe:
- 4 cups chicken broth
- 4 15.5 oz. cans Great Northern Beans drained and rinsed
- 2 cups shredded chicken
- 1 small can diced green chilies
- 1 tsp. cumin
- ½ tsp. garlic powder
- ½ tsp. oregano
- dash of pepper
- 1 cup sour cream
- 2 cups shredded cheese Monterrey Jack or Mexican Blend
- In a large pot, add broth, beans, chicken, green chilis, cumin, garlic powder, oregano and pepper. Simmer on low-medium heat for 20-30 minutes, or until it is heated through.
- Right before serving, stir in sour cream and cheese until it is all blended and melted. ENJOY!