Creamy White Chicken Chili
Author: kcreatives
Recipe type: Soup
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Serves: 6-8
- 1 onion, diced
- olive oil
- 1-2 garlic cloves, minced
- 6 cups homemade chicken broth (I don't season mine at all, therefore I can season the soup as a whole)
- 1 can green chilies (as hot as you might like them), drained
- 1 can creamed corn
- 2 cans cream of chicken
- ⅓ cup whole milk
- 1 can great northern beans, drained
- 2½ cups chopped chicken (I cook a whole chicken and chop up the meat and use the broth)
- 1 tsp each of cumin, chili, ground pepper
- ¾ tsp kosher salt
- 1 cup mexican shredded cheese
- toppings: sour cream, additional cheese, guacamole, bacon, onions, tomatoes, etc
- In a dutch oven, saute the onion in the olive oil (about 1 T). After about 3 minutes, add the garlic and the chilies.
- While that is cooking, mix together the corn, beans, soup, milk, and spices.
- Add that and the broth to the pan
- Let simmer for about 15 minutes.
- Add the chicken and let cook for about 10 more minutes
- Add the cheese, stir, and turn off the heat.
- Let your husband taste. Oh, wait, that's just for my home.
Recipe by kcreatives at https://www.kd316.com/2015/10/02/creamy-white-chicken-chili/
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