Friday, November 12, 2021

Easy White Chicken Chili


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This soup is Bill and I’s all time favorite soup.  I have tweaked it over the years and now we have created a super fast recipe.  

The soup smells awesome while cooking.  I simmer everything but the sour cream and whipping cream until it is nice and hot. 

Aldi’s brand fully cooked grilled chicken strips are my favorite

 Another Aldi’s brand favorite, Roasted Verde Salsa

 One of the shortcuts I have made over the years was to use fully cooked grilled chicken in place of having to boil and shred chicken.  This step has saved so much time and I do not have to plan on making the soup ahead of time and make sure I have the chicken boiled first.  The original recipe also called for chopped green chiles, one time along the way I did not have any green chiles but I did have this Roasted Verde Salsa, which smelled like green chiles so I just used it… oh boy, I have not gone back to looking for those Chopped Green Chiles since.  This was perfect!

White Chicken Chili gets it’s name from adding the Sour Cream and Whipping Cream.  As you saw in one of the pictures above it’s kind of green before stirring these in.  I suppose the green tint is coming from the green salsa :). I will say the color is much better after the additions of the creams.

Here is a picture of the soup right out of the pot.  The first picture above was after I had added my crushed tortilla chips.  The soup is good either way but the crushed tortilla chips are like adding crackers to tomato soup… it just makes it better in my opinion but you can certainly leave them out.

Easy White Chicken Chili

12 - 16 ounces Grilled Chicken Strips
4 cans Great Northern Beans (15.5 ounce cans)
1 jar (16 ounces) Roasted Verde Salsa
4 cups water
4 teaspoons Chicken Flavored Broth Base and Seasoning
1 teaspoon Onion Powder
2 teaspoons Garlic Powder
1/2 teaspoon Salt
1/2 teaspoon Pepper
2 teaspoons Cumin
2 teaspoons dried Oregano
2 cups Sour Cream
1 cup Whipping Cream
Tortilla chips for garnish

In a large pot or Dutch oven combine grilled chicken, great norther beans, roasted verde salsa, water, chicken broth base, onion powder, garlic powder, salt, pepper, cumin,  and oregano.  Simmer until nice and hot.

Once the soup is hot and you are ready to serve, take off the heat and immediately add the sour cream and whipping cream.  Stir until well combined.  Serve soup plain or with the addition of crunched tortilla chips.