Another recipe post coming in HOT, or warm, that is, because this White Chicken Chili will literally warm your heart when it’s cold outside. It’s my absolute favorite soup recipe and it makes a whole bunch which means you’ll have leftovers for lunch the next day! It pairs perfectly with this corn casserole and a holiday movie ?
It makes me SO happy that y’all have been loving my recipe posts because cooking is something that is very near and dear to my heart. I like to think that this is a “healthy” recipe (well, if you don’t top your chili with sour cream, cheese, and tortilla chips like I do ?), but it’s still nice and hearty! I know several people who have “soup night” the night before Thanksgiving Day, and this would be the perfect recipe for that! It’s so easy and requires very little preparation. Looking at these pictures is making me want to whip up a pot of this again! Side note: I realize that these photos are less than beautiful, but has anyone ever taken a beautiful photo of a pot/bowl of chili??
I used this Le Creuset pot, this ladle, and these serving bowls for my chili!
WHITE CHICKEN CHILI
WHAT YOU NEED:
- 2 Poblano Chile Pepper, chopped
- 1 Large Red Bell Pepper, chopped
- 1 Medium-Sized Onion, chopped
- 4 Garlic Cloves, minced
- 2 Tbs. Olive Oil
- 2 (14.5oz.) cans chili-style diced tomatoes
- 3 Cups shredded chicken
- 1 (16 oz.) can Navy Beans, rinsed & drained
- 1 (15oz.) can Black beans, rinsed & drained
- 1 beer
- 1 cup chicken broth
- 1 packet of white chicken chili seasoning mix (McCormick makes this!
Top with whatever you like!
WHAT TO DO:
- Sauté first 4 ingredients in a large pot in hot olive oil on medium-high heat until tender (about 8 minutes.)
- Stir in diced tomatoes and remaining ingredients and bring to a boil.
- Reduce heat to low and simmer, stirring occasionally for at least 1 hour.
