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white chicken chili

White Chicken Chili

This easy soup comes together with the help of canned beans and rotisserie chicken for a weeknight win.
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Cook Time 30 minutes
Total Time 30 minutes
Servings: 6
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Tablespoons olive oil
  • 2 medium yellow onions diced
  • 6 cloves garlic minced
  • 2 teaspoons ground cumin
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon Tony Chachere's no salt seasoning of another Cajun or Creole blend
  • 1 teaspoon fine sea salt more to taste
  • ¼ teaspoon black pepper more to taste
  • 4 cups chicken stock
  • 2 cans great northern beans drained
  • 2 cans garbanzo beans drained
  • 1 small can green chilis
  • 3 cups chopped rotisserie chicken
  • 1 and ½ cups heavy cream
  • ½ cup sour cream
  • ½ teaspoon granulated sugar

Equipment

  • 1 6 quart pot

Method
 

  1. Preheat a 6 quart pot (I prefer enameled cast iron) over medium heat.
  2. To the pot, add 1-2 tablespoons of olive oil. Add the diced onions, and cook until soft, about 10 minutes. Add garlic and cook just until fragrant.
  3. To the onions and garlic, add the cumin, red pepper flakes, Tony Chachere's, ground black pepper, and salt. Stir until fragrant.
  4. Add the chicken stock, scraping up any brown bits that have formed on the bottom of the pot.
  5. Add the drained cans of great northern and garbanzo beans.
  6. Add the green chilies and sugar.
  7. Bring the soup up to a simmer. Add the chicken, heavy cream, and sour cream. Stir to combine. Bring to a simmer, and simmer for 10 to 15 minutes. Taste for seasoning. The soup probably will need more salt. Add salt until the soup tastes zesty and bright.
  8. Dig in!

Notes

To make this recipe vegetarian, simply omit the chicken.