Hi everyone!!! I hope you all had a lovely week. I don’t know how the weather is where you are, but it has gotten chilly here in DC!!!! The chilly weather reminded of a recipe I made last year to share with you all. Unfortunately, I made it right when my 1L life got crazy and I never got around to posting it! So, I have it to share with you today!!
I don’t know what it is about cold weather, but I always want to cozy up to a nice bowl of soup after a chilly day. This White Chicken Chili is really hearty, but it is made with minimal oil to keep the calories and fat low. Just because we want hearty and warm soup doesn’t mean we also don’t still want our favorite jeans to fit, right?!
To make my White Chicken Chili you need: 4 lbs diced chicken breast, 4 cups diced yellow onions, 4 minced garlic cloves, 3 7-ounce cans of diced green chiles, 4 cans of cannellini beans (drained and rinsed), 2 14.5 ounce cans of chicken broth (29 ounces), 2 cups of water (not pictured!), 4 tsp. ground cumin, 1 tsp. dried oregano, 2 tsp. ground coriander, 1/4 tsp. cayenne pepper (not pictured!), 1 tsp. hot sauce, and olive oil spray. I know that looks like a lot, it’s really not that bad!
To begin, dice your chicken breasts. Heat a large non-stick skillet over medium heat and coat it with cooking spray. Add the diced chicken to the pan. Stir and cook for about 10 minutes, or until chicken is cooked through. I cooked the chicken in batches.
Removed the cooked chicken to a plate. Set the skillet aside.
Dice 4 cups of yellow onion. Heat a large Dutch oven over medium heat. Coat the pan with cooking spray and add the onions to the pot. Cook the onions, stirring frequently, for about five minutes or until soft.
We liked a dollop of greek yogurt in our chili. It would also be great with cheddar or pepper jack cheese!
I know it may seem like a lot of soup, but this soup really did not last Chris and I that long. You could absolutely freeze some for later as well! This soup is hearty enough for dinner and would be great with crusty bread. I think I’ll be making this again next week now that I have dug the recipe out of my recipe notebook and have it readily available here on the blog!
I hope you enjoy this healthy and hearty soup as much as we did!
White Chicken Chili
Adapted from Cooking Light
4 lbs. boneless, skinless chicken breast (diced)
4 cups diced yellow onion
4 cloves garlic, minced or pressed
4 tsp. cumin
1 tsp. oregano
2 tsp. coriander
3 7-ounce cans diced green chiles
4 cans cannellini beans (drained and rinsed)
2 cups water
2 14.5-ounce cans chicken broth
1 tsp. hot sauce
1/4 tsp. cayenne pepper
Olive oil cooking spray
Begin by dicing the chicken. Heat a nonstick skillet coated with cooking spray over medium heat. Add the chicken to the pan in batches. Cook each batch for about 10 minutes (stirring occasionally) and remove to a plate. Set skillet aside.
Dice 4 cups of onion. Heat a large Dutch oven coated with cooking spray over medium heat. Add the diced onion to the pot and cook for about 5 minutes, stirring frequently. After 5 minutes, add 4 cloves of minced garlic. Cook, stirring frequently, for another 2 minutes.
Add the cumin, oregano, and coriander to the pot. Cook for one more minute. Add the (undrained) diced green chiles to the pot and reduce the heat to low. Partially cover with a lid and cook for 10 minutes, stirring occasionally.
Drain and rinse the beans. After 10 minutes, add the beans, chicken, water, and chicken broth to the pot. Stir to combine. Cover and simmer over low heat for 10 more minutes.
Add the cayenne pepper and hot sauce to the pan. Stir to combine. Continue to simmer over warm or low heat or serve!
Enjoy with a dollop of greek yogurt or sprinkled cheese.
Freeze leftovers if you have any!!