White Chicken Chili Soup Recipe

We are a soup loving family. When the weather begins cooling down, I always break out my soup recipes. Two weekends ago we were at my sister-in-law’s and she served a delicious white chicken chili. I couldn’t stop raving about it, so I wrote down the recipe. This soup recipe is to-die-for-delish!

White Chicken Chili Soup Recipe

• 2.5-3 cups cooked, chopped chicken {I had a whole organic chicken that I scored on Manager’s Special at Kroger…I used all the meat and the broth}
• 8-10 cups chicken broth {or water}
• 3 cans great northern beans, undrained
• 1 large onion, chopped
• 2-3 carrots, peeled and sliced thin
• 2 t. minced garlic {I’m lazy and buy organic pre-minced garlic}
• 1 can {3-4 oz} chopped chilies {You’ll notice that mine were whole…I chopped ‘em}
• 2 1/2-3 t. ground cumin
• 1 t. oregano
• 1 1/2  t. salt
• 1/2 t. cayenne pepper
• 1/2 t. Bragg’s organic sprinkle seasoning {Just a blend of 24 herbs & spices}
• Green onions, shredded cheddar cheese, tortilla chips for garnish

In a large pot pour 1 cup of chicken broth.  Add onion, carrots and garlic. Simmer until onion is wilted and hot and carrots are beginning to get tender.  Add chopped chilies.  Stir and add remaining broth and beans with liquid.  Add cumin, oregano, salt and cayenne pepper.  Bring to a boil. Then add chopped chicken.  Cover and simmer for 30-45 minutes.

Serve with some delicious cornbread or tortilla chips and chopped green onions, cheese and maybe even sour cream!

Yummo!

Here are a few of my other soup recipes that you might enjoy:

Italian Vegetable Soup

Baked Potato Soup

Broccoil-Cheddar Soup {Panera Knock-0ff}

Texas Black Bean Soup

What is your go-to favorite soup recipe?

I’m linking up to Tasty Tuesday, Women Living Well and I’m Lovin’ It!

XO

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