I have a delicious new recipe for you all today! This is officially my new favorite soup: Chicken White Bean Chili Soup. So, so delicious. And so easy to make.
When my grad school girlfriends and I went down to visit our friend Lauren in Georgia a couple weeks ago, she had made some of this soup — I tried it and it was so good, I had to get the recipe.
On Saturday, my friend Jessica and I decided to whip this up. I made a few slight variations to my friend’s recipe. It came out just as amazing as I remembered!
Chicken & White Bean Chili Soup
Makes one large pot (about 4 quarts) — serves about 6
This is my new favorite soup — very easy to make and deliciously flavorful, too. Serve as is, or top with cilantro, grated cheddar cheese, hot sauce, or a dollop of plain Greek yogurt (for added creaminess).
- 2 small or 1 large onion(s), diced
- 1 Tbsp. olive oil
- 2 cans (4 oz. each) diced green chilies
- 4 cloves garlic
- 2 tsp. cumin
- 1 tsp. oregano
- 1/4 tsp. pepper
- 1/4 tsp. cloves
- 3 cans (14.5 oz. each) chicken broth (lower sodium if possible)
- 4 cups pulled rotisserie chicken
- 2 to 3 cans (15.5 oz. each) Great Northern white beans, drained and rinsed – use 2 or 3 depending how much you like beans!
1) In a large soup pot, saute onions and oil together until onions are transparent.
2) Add green chilies, garlic, cumin, oregano, green chilies, pepper, cloves, and saute 2 to 3 more minutes.
3) Add chicken broth, chicken, and beans. Bring to a boil; cover pot and simmer 15 minutes.
4) Serve hot and enjoy!
(Wearing my cute new Costa Rica apron that blog reader Zulma sent me (she lives there) — isn’t it fun? Matt and I are planning to go there for our honeymoon in December once I’m done with grad school!)
Love soup and chili? Here are some other recipes to try:
- Sweet Potato Lentil Chili (vegan) –
- Cantaloupe and Avocado Soup (vegan, gluten free – served chilled)
- Chunky Turkey & Vegetable Soup (gluten free)
- Creamy Mexican Chicken Chili Soup (gluten free)
- Creamy Tomato Basil Soup (made with yogurt!)
- Curried Carrot Soup (vegan)
- Butternut Squash & Turkey Chili (gluten free)
- Homemade Minestrone Soup (vegan)
- Thai Coconut Chicken Soup
- Turkey, Veggie, & Barley Chili
Jess and I had fun whipping this up on Saturday — cooking is definitely more fun with a friend.
Even more awesome — I taught her how to dice garlic and she showed me the best way ever to chop onions! This is seriously genius.
How to Dice an Onion in 15 Seconds Flat
All you do is chop off one of the ends and place the uncut end on the cutting board. Then, slice down through the onion, stopping just before you reach the bottom so it stays intact. Continue to slice horizontally across the onion about every quarter inch (depending how large you want the diced pieces). Then, rotate the onion so you are slicing perpendicular to the first set of cuts (again stopping before you reach the onion bottom), creating a grid pattern.
Then turn the onion on its side, and simply slice!
Voila — perfect diced onions, with minimal effort!
Genius, right?! I was amazed and will never cut an onion any other way again. Also, I’m not normally a big onion fan, but I love them in this soup. You can’t taste them — they just give a nice texture to everything.