You do not want to miss this chili recipe. You know I am a sucker for one-to-one recipes, and that is precisely what this is. Some people like to use a crock pot for soups, but do yourself a favor and put your soups on the stove top. They are way more enjoyable that way and let all of the flavors meld together before you eat it.
One of my favorite ways to eat this chili recipe is over white rice with sour cream and green onions put a few radishes on top for a crunch (and really just beauty) and you’ve got the best soup ever.
I’ll also let you in on a secret. Grab a pre-made Rotisserie Chicken from your local Walmart or grocery store. It will make all the difference. My mom would boil her chicken because she is the real deal – but for me and my house we will eat Rotisserie Chicken!
This chili recipe is also best served with sweet Jiffy Cornbread. Don’t try anything else, just don’t. do. it.
Around the holidays it can be difficult to carve out time not only to make dinner, but just sit down and eat around the table. If you sacrifice anything to the hustle and bustle of the season… don’t sacrifice table top time. It is so important to stop, slow down, and appreciate the moments of the season. During this time ask your family about their day, maybe do an Advent Study (Check out the one I’m doing here on the blog), put down your devices, turn off the TV and spend time talking to your family. You will thank me later (for the meal and for the advice).
White Chicken Chili
White Chicken Chili Recipe is the best dinner for a cold winter night… or just any night! You’ll love this one-to-one recipe that your family will devour!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6-8 cups of soup 1x
- Category: Soup
- Chicken from 1 Rotisserie Chicken (or 4 cooked Chicken Breasts)
- 4 cups chicken broth (1 value sized box)
- 2 tbsp butter
- 1 clove garlic minced
- 1 medium onion diced
- 1 (15-ounce) can white beans, drained
- 1 (4-ounce) can diced green chilis, with liquids from chilis
- 1 teaspoon dried oregano
- 2 teaspoons ground cumin
- salt and pepper to taste
- 1 teaspoon chopped fresh oregano
- Cook Garlic and Onion with 2 tbsp butter in your deep soup pan until onions are translucent and garlic is fragrant. Note: Cook on med-low heat to avoid the garlic burning. You can also cook the onions 2/3 the way done and then add the garlic.
- Add Chicken Broth, turn up heat and begin to simmer.
- Add Cannellini Beans, Great Northern Beans and Navy beans with the seasonings – continue to simmer for 5 minutes.
Add chicken and add salt and pepper for flavor and adjust to your preference.
Simmer over low heat for about 5 minutes. Remove from heat and serve with sour cream, radishes, and chopped green onions!
As always leave me a note below. Let me know what you think about the recipe and would love to see your creations on Facebook and Instagram – just tag #AtableTopAffair.
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