Happy Happy New Year!
I have to admit, usually I'm totally energized and excited for a fresh start this time of year, but have been feeling decidely not energized this week, battling one heck of a cold that will. not. quit... Ugh. Not exactly the way one wants to start out the new year, but the good thing is I've been making all kinds of delicious soups and comfort foods!
This white chicken + green chili soup was one of the recipes I made this past week, and it was a hit! It was just what the doctor ordered - a warm, spicy, comforting bowl of deliciousness. Perfect for when you're feeling under the weather... or just anytime, for that matter!
White Chicken Chili
- 1 Tbsp. olive oil
- 1 medium yellow onion, diced
- 1 jalapeno, seeds removed & diced
- 4 cloves garlic, minced
- 4-5 cups chicken broth
- 3-4 cups cooked, shredded chicken
- 2 (4 oz.) cans chopped green chiles
- 2 cans white beans (Great Northern or Cannelini)
- 1 Tbsp. cumin
- 1 tsp. dried oregano
- 1 bay leaf
- 1/8 tsp. cayenne pepper, or more if you like spicy
- 1 cup whole milk or half & half
- salt and pepper, to taste
- shredded Monterey Jack cheese
- sour cream
- chopped cilantro
- sliced avocado
Heat oil in a large stockpot over medium-high heat. Add diced onion and jalapeno, and saute for 5 minutes, stirring occasionally, until the onion is translucent. Add the garlic, and saute for an additional 2 minutes, until fragrant.
Add the chicken broth, cooked chicken, green chiles, white beans, cumin, oregano, bay leaf, and cayenne pepper, and stir to combine. Season with salt and pepper. Bring to a boil, then reduce heat to medium-low and cover. Let simmer for at least 20 minutes, preferably 30-40.
10 minutes before serving, stir in the whole milk, and increase the heat to medium high. Let simmer until it's thickened slightly, then serve with desired garnishes. Enjoy!
*Recipe adapted from Gimme Some Oven