This easy soup is perfect for a winter cold day. It’s hearty & creamy but without the cream and has a good peppery kick to get your nose running. I am not the biggest fan of beans. They taste bland and dry and not my favorite thing in a chilli. But when you blend them up with a little chicken broth it turns into this creamy smooth sauce. Adding the blended bean mixture to your soup gives it that creaminess without cream or milk. The cumin and chilli spices give it a nice taco like flavor while the jalapeno and poblano peppers give it a nice kick.
White Chicken Chili
- Sharp knife
- Large Soup Pot
- Food Processor
- 2 cans white beans 14.5-ounce cans
- 1 rotisserie chicken skin removed and meat shredded
- 8.5 cups chicken broth save 1/2 cup broth to add to the food processor
- 1 medium jalapeno pepper minced
- 2 medium poblano or anaheim peppers chopped
- 1 large onion chopped
- 2 garlic cloves minced
- 1 cup cooked corn
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1 tbsp olive oil
- 1 avocado sliced
- greek yogurt ( I used Fage 2% greek yogurt)
- Tortilla chips coarsely crushed, for topping
- In a large pot add olive oil, onions, garlic and peppers. Saute for 5 minutes over medium high heat.
- Drain and rinse the canned white beans. Add the beans to a food processor and 1/2 cup chicken broth. Blend until smooth and creamy.
- Add the remaining chicken broth (8 cups), corn, rotisserie chicken, cumin and chilli powder and blended bean mixture to pot and mix well. Bring to a simmer for 20 minutes.
- When ready to eat top the chilli with a dollop of greek yogurt, sliced avocado and crushed tortilla chips.