I’m a pretty big fan of chilies and taco soup. Today I am sharing my Favorite White Chicken Chili recipe. I make it all.the.time. It’s about time I finally get it up on the blog so y’all can enjoy it, too.
I think the reason I really like chilies and taco soups is it has to do with my love for eating things that are high in fiber and protein. Chilies are such an easy way to get in lots of fiber and protein, and most of them can be made in thirty minutes or less. This ranks them pretty high on my “go-to dinners in a hurry” list.
If you visit Real Life Dinner regularly, you won’t be surprised to hear that I put some grated carrot in this chili. If I can get away with hiding an extra veggie in my kids’ food, I’m gonna do it. They never see it coming in this…or maybe they’ve just gotten used to it. Who knows. Anywho, they don’t complain about it. It looks kind of like tiny specs of cheese in there. As long as I let them dip corn chips in it, they gobble it up.
Soups Perfect for Cold Days
- Potato Leek Soup
- Corn Chowder
- Slow Cooker Chicken Tortilla Soup
- Sausage and Sweet Potato Tortellini Soup
- Olive Garden Pasta Fagioli Soup
- Chicken and Mushroom Wild Rice Soup
how to make favorite white chicken chili
- In a 5- or 6-quart pot, saute onion, carrot, and garlic in olive oil for 2 minutes.
- Add chili powder, cumin, oregano, and smoked paprika. Saute for 1 more minute.
- Next, add chicken stock or broth, 3 cans of drained white beans, chicken, Italian salad dressing, Rotel, and diced tomatoes. If using corn, add it now, too. Bring everything to a boil, reduce heat and simmer for 15-20 minutes.
- While the soup is simmering, mash or puree in the blender the last drained can of beans and stir into the soup to thicken it. (This step is optional.)
- Stir in lemon juice and cilantro. Let cook for another minute or two.
- Serve with sour cream, shredded cheddar cheese, avocado, and your favorite corn chips.
Tips for making my Favorite White Chicken Chili
- I use navy beans or cannellini beans depending on what I have on hand.
- In this recipe, I use regular Rotel. It doesn’t make it hot at all, but it does give it a little kick. So if your family doesn’t like spice, go with mild Rotel or just add a second can of regular tomatoes instead of the Rotel.
- Something I always do with my chilies is reserve one can of beans to puree, and then use it to thicken up the chili. This is totally optional and will not affect the flavor, just the thickness of the soup. That is why this recipe calls for 4 cans of beans. If you don’t want to do that, just use three cans of beans in your chili.
- Serve this chili with corn chips, sour cream, shredded cheddar cheese, and avocado if you have one laying around.
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- 1 tbsp olive oil
- 1 medium onion, diced finely
- 1 cup shredded carrot
- 3 cloves crushed garlic
- 2 tsp chili powder
- 2 tsp ground cumin
- ½ tsp dried oregano
- ½ tsp smoked paprika, optional
- 4-5 cups chicken stock or chicken broth
- 4 (15 ounce) cans white beans, drained. Reserve one can to puree and use it to thicken soup at the end.
- 2 cups precooked chicken
- 1 (15 ounce) can diced tomatoes
- 1 (12 ounce) can Rotel tomatoes with green chilies
- 1 cup of frozen corn (optional)
- 3 tbsp Italian salad dressing
- 2 tsp lemon juice or lime juice
- ¼ cup chopped cilantro
- salt and pepper to taste
- In a 5- or 6-quart pot, saute onion, carrot, and garlic in olive oil for 2 minutes.
- Add chili powder, cumin, oregano, and smoked paprika. Saute for 1 more minute.
- Next, add chicken stock or broth, 3 cans of drained white beans, chicken, Italian salad dressing, Rotel, and diced tomatoes. If using corn add it now, too. Bring everything to a boil, reduce heat and simmer for 15-20 minutes.
- While the soup is simmering, mash or puree in the blender the last drained can of beans and stir into the soup to thicken it. (This step is optional.)
- Stir in lemon juice and cilantro. Let cook for another minute or two.
- Serve with sour cream, shredded cheddar cheese, avocado, and your favorite corn chips.
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Delicious! I really liked the flavor the smoked paprika gave it. My son even liked it, and he’s not a big fan of chili.
Oh wow! That makes me so happy that your son liked it! Yay!!!