Guest post from Brigette Shevy
My mom has served this soup as part of lunch on Christmas Day for as long as I can remember! She always did a “Soup and Sandwich” theme, with several different kinds of soup and all the ingredients for make-your-own sub sandwiches. This kept Christmas meal preparations fairly simple, while still being a meal that we all looked forward to!
White Chicken Chili is a nice change of pace from regular chili. The original recipe, which I’ve adapted somewhat, came from some dear family friends who are well-known for their hospitality and delicious recipes. This soup is no exception! It is cheesy, filling, and perfect on any chilly day of the year.
White Chicken Chili
- 3 cups cooked, diced chicken
- 3 16-ounce cans Great Northern beans, drained
- 1 8-ounce can chopped mild green chilies (use hot for a spicier version)
- 4 cups chicken broth or stock
- 16 ounces grated Monterey Jack cheese, divided (less works too J)
- 1 Tablespoon olive oil
- 2 medium onions, chopped
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground oregano
- ¼ teaspoon ground cloves
- ¼ teaspoon cayenne pepper
- Salt and pepper to taste, if needed
In a large sauce pan, heat oil over medium heat. Add onions and cook until translucent. Stir in garlic and remaining spices except salt and pepper.
Saute for 2-3 minutes. Add chicken, beans, chilies, broth, and 12 ounces cheese. Simmer over low heat for 15 minutes, stirring occasionally.
Add salt and pepper to taste, if needed. Ladle into bowls and sprinkle with remaining cheese.
Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy (ages 6, 4, and 2). She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.
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