This is seriously one of my all time favorite dinners to make. The 2 lbs of cheese obviously is a huge win in my book, but it has a great spicy kick too that I enjoy in pretty much all food! I try to remember to cut back on the spice when I’m making it for a mixed crowd, in case people aren’t spice lovers (crazy talk) but I tend to crank up the heat when it’s just for me and the kids.
This chili is super easy to make too – simmer the dried beans in broth then add everything but the dairy and let simmer to bring all the flavors together. If you don’t want a huge batch of soup around this is where you’d freeze it – before adding the dairy, I used to take half out and freeze it then add half the sour cream and cheese – back before I had teenagers who eat 5 times as much as me!
We like to serve it with just white bread and butter, but it’s also great with cornbread too! I love a bowl of any soup – but this one is def my favorite. Perfect comfort food – warm, creamy with a kick! Mmmmmm I wish I had some leftovers right now! What is your favorite soup to enjoy on a cold winter day?
I try to remember to leave a little of the cheese out for topping, but often I forget – Also a little cilantro, or extra sour cream or tortilla strips – all great topping, but most often I just enjoy a bowl plain.
Creamy and delicious with a kick this White chicken chili is a family favorite that never lasts long
- 2 lbs dry white beans rinsed
- 12 C chicken broth
- 2 tsp chicken bouillon
- 4 onions chopped
- 2 Tbsp Olive oil
- 14 cloves garlic minced
- 14 oz diced green chilies
- 8 tsp ground cumin
- 4 tsp dried oregano
- 4 tsp cayenne pepper
- 3-4 chicken breast cooked and chopped/shredded
- 2 C full fat sour cream
- 2 lbs shredded Monterey jack cheese
- salt and pepper to taste
Combine the beans and broth and the extra bullion and bring to a boil
Simmer covered for 2 hours
Saute the onions in the olive oil, low and slow for a good caramelization
add to the soup along with the chicken, garlic, green chilies, cayenne pepper, cumin and oregano
stir and bring back to a simmer, simmer for 30 mins
add the sour cream and monterey jack cheese and stir until the cheese melts completely and serve
Recipe Video
Did you know January is National Soup Month??? SO me and some of my foodie friends all decided to celebrate today – sharing new recipes as well as some older favorites! Click on over and enjoy all the warm comforting sous and enjoy National Soup Month!!!
7 new soup recipes from the Celebrating food bloggers
- White chicken chili – HERE
- Creamy Sausage Tortellini Soup – Creations by Kara
- Chicken Fajita Soup – The Baker Upstairs
- Slow Cooker Beef Enchilada Chili – Real Mom Kitchen
- Instant Pot Tomato Basil Parmesan Soup – 365 Days of Slow Cooking and Pressure Cooking
- Instant pot Italian chicken soup – Supergolden Bakes
- Vegan Pinto Bean Soup – Namely Marly
9 of MY favorite soup recipes
- Cheddar Broccoli soup
- One Pot Loaded Baked Potato soup
- Creamy Turkey and Wild Rice soup
- Creamy Mushroom soup
- Mexican Chicken soup
- Beef Chili
- Chicken Stew with Sausage
- Chicken and Sausage Gumbo
- Clam Chowder
7 more soup recipes from other foodies I love
- One Pot Creamy Meatball soup – Sweet C’s Design
- Creamy Tomato soup – Our Best Bites
- Pasta E Fagioli soup – The Recipe Critic
- Slow Cooker Zuppa Toscana – The Chunky Chef
- Coconut Curry Soup – Damn Delicious
- Homemade Chicken Noodle soup – The Girl who ate everything
- Chicken Wonton soup – Smitten Kitchen
Kara
This is a favorite at our house too, but I’ve never made it with dry beans. I’m gonna have to try your version!
Marly
I feel like Bing Cosby, but instead of a “white christmas” I’m gonna say this…I’m dreaming of a vegan version of this recipe. It’s kinda wordy, but if you sing it Bing Cosby style…it kinda works! 😂
Laura Powell
Your version of white chicken chili looks delish!