I realize it may be time for a soup-intervention. I’ve noticed a pattern in the recipes I’ve been dreaming of and posting, and it seems to alternate with a baked good and soup. I hope you love soup this fall as much as I do and are soaking up all of these comforting, cozy recipes. This white chicken chili is a favorite of mine because it has a nice kick to it and is incredibly filling. It’s a great option for Sunday football gatherings or just a rainy/snowy weekday. We opted for a weekday and, the best part, had plenty for leftovers! The jury is still out whether tortilla chips or cornbread muffins are the best accompaniment. I vote for crunchy, salty tortilla chips but Nate chooses slightly sweet cornbread. Waverley wants both. These are the tough decisions we are plagued with. What’s your choice?
- 4 boneless, skinless chicken breasts, cooked and diced into ½" chunks
- 1 yellow pepper, diced
- 1 white onion, diced
- 2 garlic cloves, minced
- ½ teaspoon Mexican oregano
- ⅛ teaspoon cayenne pepper
- 2 teaspoons cumin
- 1 teaspoon coriander
- ¼ teaspoon cloves
- 2 tablespoons canned diced jalapeños
- 2 teaspoons sea salt
- 48 ounces chicken broth
- 30 ounces cannellini beans, rinsed
- 25 ounces white hominy, rinsed
- 1 cup frozen corn
- ½ cups fresh cilantro, chopped
- Sour cream or greek yogurt, for garnish
- Green onions, chopped, for garnish
- Avocado, slided, for garnish
- Fontina cheese, shredded, for garnish
- Tortilla chips or cornbread, for side
- Sauté onions, garlic, and pepper in olive oil for 2-3 minutes. Stir in seasonings (except cilantro) until onion mixture is evenly coated.
- Add in chicken broth and bring to a boil. Add the beans, hominy, jalapeño, and corn. Reduce the heat to low, cover and simmer gently for 20-30 minutes (this is when I prepare the chicken).
- Add in the diced chicken and cilantro. Stir and continue to simmer for another 10-15 minutes (not too long otherwise the chicken will dry out).
- Ladle the chili into individual bowls and garnish with toppings. Enjoy!
