Nothing speaks fall more than a hearty soup! White chicken chili is always a huge hit. Here I've tweaked the traditional a bit by adding in vegetables, tomatoes & various beans. This version is packed with protein, fiber, is low in fat, and creamy delicious. And as a bonus, this recipe is super easy and quick to make.
Chock-full of beans, I use a combination of Northern, black and pinto. Use whatever appeals to you, being mindful of the flavor and texture of each.
Many thickeners are used in soups to make them hearty...roux, cream, etc. I save fat and calories by mashing some of the beans toward the end of cooking to create the rich, flavorful texture. I was mindful of using pinto beans as they mash well. Don't be apologetic about using canned beans, the options these days are terrific. I prefer organic, in salt and water only. Just be sure to wash them well under cold water, and drain, before adding them to the soup.
For the chicken, use your favorite roasted chicken from the market. Shred your chicken well. You can certainly brown your own fresh chicken breasts in lieu of using a roasted one. I like the smoky flavor of using both white and dark meat. My favorite roasted chickens are the organic ones from Whole Foods Market.
Be aggressive with your herbs and spices. Let them simmer in the oil until they come alive. (; White pepper is a magic spice, I use it often in my savory cooking. Lime pepper is also fantastic, discover it if you haven't already.
The addition of carrots, yellow onion (not a sweet one), and Italian green beans create delectable texture and flavor. I love Allens canned Italian green beans.
Toward the end of cooking, you can add fresh diced tomatoes. I simply added in a can of Rotel diced tomatoes and green chilis.
For a luxurious flavor balance, finish with the juice of a medium lime.
Toppings are endless. I've added fresh avocado, cilantro, and more citrus.
Like I always say, make it your own!
Veggie White Chicken Chili
Serves 6-8
Ingredients:
One fresh roasted whole chicken, meat removed.
3 tablespoons olive oil or avocado oil
2 large carrots, peeled and diced
1 medium yellow onion (not sweet), medium dice
2-3 cloves minced garlic
2 teaspoons dried oregano
2 teaspoons dried cumin
1-2 teaspoons ground white pepper
1/4 teaspoon red pepper flakes
1 teaspoon lime pepper (this is difficult to find, I get it on Amazon)
salt, to taste
48 ounces chicken or vegetable broth
2 cups frozen white corn
3 cans Northern beans
1 can black beans
1 can pinto beans
1 14.5 ounce can Allens cut Italian green beans
1 10 ounce can Rotel diced tomatoes with green chilis
1 medium lime
fresh cilantro
avocado
other toppings as desired
Method:
In a large heavy saucepan, add
3 tablespoons (1/4 cup) olive or avocado oil. Bring to medium heat.
Add the carrots. Sauté for a few minutes to soften. Add the onion, and sauté until they are translucent.
Stir in 2 to 3 cloves fresh minced garlic. Continue to sauté, watching carefully to ensure the garlic doesn’t burn.
Add in your spices:
2 teaspoons oregano, 2 teaspoons ground cumin, 1 to 2 teaspoons ground white pepper, 1/4 teaspoon red pepper flakes, 1 teaspoon lime pepper, salt to taste.
Let aromatics gently simmer in the oil, using a heat resistant spatula to stir and scrape the bottom of the pan well, until they are softened and fragrant.
Add the chicken broth and increase heat.
Once the soup has come to a simmer again, add:
2 cups frozen white corn
3 cans Northern beans
1 can black beans
1 can pinto beans
Bring the soup back to a simmer, stirring regularly, cooking an additional 10 minutes.
Remove the soup from heat, and carefully use a heat resistant potato masher to smash some of the beans. Stir well, and return to heat.
Add the shredded chicken, Italian green beans, and Rotel diced tomatoes.
Cook over medium heat for 10-12 minutes, stirring well.
If the soup is too thick, add additional broth. Check for salt.
Remove from heat and let cool slightly. Stir in the lime juice.
To serve, top with fresh cilantro, tortilla chips, cheese, avocado, sour cream...whatever you prefer.
Soup remains fresh in the refrigerator for 3-4 days.
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