When the weather turns cooler, all I want to do is stay inside and curl up in my fuzzy blanket and enjoy a warm bowl of soup. I have a few favorites that I make over and over again, one of them being Zuppa Toscana, but my all-time favorite soup is White Chicken Chili. Over the past few years, I’ve tweaked and perfected my recipe and now I finally feel like it’s time to share it!

This recipe for White Chili is simple and delicious. My family always begs for more when I make it! The broth is full of flavor and the chicken and beans make it filling. It’s mild enough for the kids, but you could always add hot diced green chilies to give it some heat. And unlike many soup recipes, this is one you can make last minute. It only takes about an hour from start to finish if you use a whole chicken that is already cooked. I usually buy a whole roasted chicken from the grocery store to save time and the best part is it gives the soup great flavor.

Serve this soup piping hot with a dollop of sour cream (or plain, nonfat greek yogurt), a handful of cheddar cheese and a sprinkle of fresh cilantro. Enjoy with a warm slice of French bread with butter.

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Easy White Chicken Chili

Yield: 8

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour 5 minutes

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Ingredients

• 1 whole roasted chicken
• 1 medium onion, chopped
• 2 15 oz cans of Great Northern beans
• 2 4 oz cans of diced green chilies
• 2 tsp fresh minced garlic
• 3 tsp cumin
• 1/2 tsp salt
• 32 oz chicken broth
• 7 cups of water
• 1/4 cup lime juice (about 1 lime)
• 1 bunch of cilantro
• sour cream or plain greek yogurt
• shredded cheddar cheese

Instructions

1. Fill large pot with chicken broth, water, onions, garlic and whole roasted chicken. Boil until onions are soft and a nice broth has formed (about 30-40 mins). If your chicken wasn't cooked ahead of time, boil until chicken starts to fall off the bone (about 60-90 mins).
2. Remove chicken and place on a large plate. Once it's cooled, pull strips of chicken off and add to the broth. Add beans, green chilies, cumin, salt and lime juice. Stir and let simmer for 10 min.
3. Serve soup hot and top with sour cream or plain greek yogurt, shredded cheddar cheese and cilantro.