White Bean Chicken Chili

Here’s a recipe for one of my favorite hearty winter soups, which always brings me back to cozy snow days growing up in the midwest. It’s one of my go-to recipes to make and bring over to family/friends who may need some extra love and a hot meal, and the leftovers taste even better the next day!

WHITE BEAN CHICKEN CHILI

INGREDIENTS

  • 2 tablespoons olive oil

  • 2 yellow onions, diced

  • 1 can (4-oz) diced mild green chiles

  • 2 tablespoons ground cumin

  • 1 tablespoon dried oregano

  • 1/4 teaspoon crushed red pepper flakes

  • 4 cloves garlic, minced

  • Kosher salt

  • 6 carrots, chopped in 1/2-inch rounds

  • 1 lb small red or yukon gold potatoes, washed and quartered

  • 3-4 lb cooked rotisserie chicken, meat removed and shredded

  • 4-6 cups chicken broth

  • 3 15-oz cans white beans, drained and rinsed

  • Handful freshly chopped parsley (optional)

  • Shredded parmesan cheese (optional)

  • Plain greek yogurt (optional)

INSTRUCTIONS

  1. Heat olive oil over medium-high heat in a dutch oven or large saucepan. This recipe makes a lot of soup, so be sure to use a big pot/saucepan! Add the diced onions and a pinch of kosher salt and cook until translucent and beginning to brown, stirring occasionally, 4-5 minutes.

  2. Stir in the can of diced green chiles and cook for 2 minutes, stirring occasionally. Add the cumin, oregano, red pepper flakes, garlic and 1 teaspoon kosher salt and cook for 1-2 minutes, until fragrant. Stir in the carrots and potatoes, coating them in the spices.

  3. Pour in the chicken broth, bring to a boil, then lower the heat and gently simmer - partially covered and stirring occasionally - until the potatoes and carrots are tender, 15-20 minutes. Next, add the shredded chicken and white beans, heat on until warmed through, about 10 minutes. Taste and adjust seasoning as needed.

  4. Turn off the heat and let the soup sit for 15-20 minutes to let the flavors meld together. Reheat if needed and serve topped with chopped parsley and shredded parmesan. This may sound weird, but I also love eating this soup with a dollop of tangy plain greek yogurt!