This week. It’s been fast and slow. All the moments a bit underwhelming but when added up they seemed to ball up into one big overwhelming.
But I remember my Lord. That He invites me to come to His table. We don’t have to awkwardly wonder where we will sit or if there is room. We don’t have to consider if we are wanted.
We trust in the sincerity of His invitation.
And with grace we enter into the kitchen willing to also be sincere in our invitation. To come. To eat.
Cold and blurred days always call for soup! This one is enjoyed deeply because it gets you out of the kitchen fast and onto the floor by the fireplace. Sitting picnic style with loved ones, gulping down warm, hearty morsels of soup.
This white chicken chili is like one big bowl of invitation. To slow down. To enjoy.
It’s all things easy and delicious. Let’s make it!
WHITE CHICKEN CHILI RECIPE
There are two secrets to a chili that tastes like it was stewing all day but only takes 30 minutes!
First, fresh roasted green chilies. You make these beforehand and store huge batches of them in the freezer for future use! I show you step by step in my post on a substitute for canned green chilies.
The second is a precooked rotisserie chicken.
He looks a little cold because I just took him out of the refrigerator 🙂
Our Fresh Market has buy one get one free on rotisserie chickens one day every week. On busy weeks I do this and store them both in the refrigerator for meals that week.
I shred the chicken and add it to soups, stews, salads, fajitas, casseroles…
My chicken shredding station is a must. One bowl to the left for any fat or small bones from the chicken that will not go into the soup. One bowl on the right for the shredded chicken that will go into the soup.
And save the carcass because, easy HOMEMADE chicken broth! Yes!
If you plan to make the stock that week you can place the carcass in the refrigerator, otherwise put the carcass in an freezer safe baggie and store it in the freezer.
Also, part of my station? Podcasts. I listen to a podcast while I create. I have turned into somewhat of a podcast junkie. Several are in my rotation but right now I must recommend:
- Joy the Baker Podcast – if you want to laugh and pretend like you’re having a conversation with some of your besties!
- The Art of Simple – these podcasts are filled with so much great information and are totally entertaining.
- Hop*ologie – you need this. It is like one big deep breath wrapped with a big red bow of hope.
Ok, so we’re shredding, we’re getting smarter. It’s awesome.
Now we prep all things delicious.
Greek yogurt in this chili makes me smile big. This is what brings the creaminess.
Beau’s happy place? Stirring. I invite all the ingredients.
Beau stirs. It’s a party for all involved.
You can stop right here after it simmers for 30 minutes. Taste and add any needed salt or pepper and serve! And if you want to make this strict paleo, omit the beans and corn and use fresh roasted butternut squash!
But, if you are completely reckless like me. Cream and yogurt it is!
Before you know if you are sitting on the floor by the fireplace picnic style with your people. Serving up big heaps of creamy soup with a side of your stories, your heart.
White Chicken Chili Recipe
- 1 tablespoon olive oil or coconut oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2–3 cups shredded, cooked chicken (I pull mine off a store bought roasted chicken and save the carcass for homemade broth. I also save additional meat for salads or pizzas throughout the week!)
- 1/4 cup white wine or chicken broth
- 1 can (15-1/2 ounce) great northern beans, rinsed and drained
- 1 cup frozen corn
- 2 cups chicken broth
- 4 ounces fresh roasted and chopped green chilies (or 1 4oz can chopped green chilies)
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 7 oz plain greek yogurt
- 1/2 cup heavy whipping cream
- In a large soup pot over medium high heat, add the oil. Sauté the onion until translucent, about three minutes. Add the garlic and stir until fragrant, about 1 minute.
- Add shredded rotisserie chicken. Stir together and then slowly pour in the white wine (or 1/4 cup chicken broth) using a wooden spoon to work up all the browned bits on the bottom of the pan to deglaze. Let sauté for another two minutes.
- Add the beans, corn, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
- At this point you can taste and add any addtiinoal salt or pepper if needed and serve just like this. But for a super creamy chili:
- Remove from the heat; stir in greek yogurt and cream. Serve!
I like to serve this chili with fresh avocados, cherry tomatoes and hot sauce!