Made from super simple ingredients that are perfectly warming during the winter months, this white bean chicken chili soup will soon be a favorite! With just a touch of spice and comforting flavors, there’s nothing better to serve during the winter!
PRINT the recipe:
SUBSCRIBE for more great videos!
Like my page on Facebook:
Visit my website:
Check me out on Instagram:
——————————
INGREDIENTS
– 2 tbsp neutral oil (I use avocado or grapeseed)
– 1 medium onion
– 1 1/2 tsp salt
– 2 small jalapeños, diced with seeds and pith removed
– 2 poblano peppers, diced with seeds and pith removed
– 1 1/2 tsp cumin
– 3/4 tsp coriander
– 1 tsp oregano
– 5 cups chicken stock
– 1 1/2 lb chicken breast
– 2 cups frozen corn, thawed
– 2 14.5-oz cans white beans, drained
INSTRUCTIONS
– In an 8-quart stockpot, heat the oil over medium heat. Add the onion and salt. Sauté until softened but not browned, 4-6 minutes. Once the onions are softened, add the peppers and sauté until the peppers begin to soften, 3-4 minutes. Add the cumin, coriander, and oregano. Stir together until the spices become aromatic, 1 minute.
– Add in the chicken stock and chicken breast. Bring to a boil and reduce to a simmer. Cover and cook until the chicken reaches 160°F.
– Once the chicken is cooked, remove it from the soup and cool slightly. Take 1 cup of white beans and mash with a fork until smooth. Immediately add the mashed white beans, remaining whole white beans, and the corn to the soup and return to a simmer.
– When the chicken has cooled slightly, use two forks to shred it into bite-size pieces. Return the shredded chicken to the soup to warm through, 5 minutes. Serve with desired toppings.
#soup #chili #chickenchili