Weeknight White Chicken Chili

October is wonderful, isn’t it?

Like Anne of Green Gables said, “I’m so glad I live in a world where there are Octobers.” I certainly can’t blame her: who doesn’t love the brilliant blue skies, the cooler weather, the beautiful mums? But to me, I love October because in my house, it’s the beginning of soup season.

Let’s be honest: soup is the hero of the table. What other dish lets you take a little meat, the forgotten vegetables in the crisper, a couple cans from the pantry, and allows you simmer them all together until they taste like magic and make your house smell like a dream?

And I’ve got a recipe that’s going to rescue your weeknights.

This white chicken chili comes together in less than an hour (thank you, rotisserie chicken!). With warm and toasty spices and velvety-soft beans, this soup is so comforting on chilly evenings. You can take this soup up a notch by adding all kinds of toppings: lime, sour cream, crushed tortilla chips, cheese—the possibilities are endless!

Plus, this soup would be so easy to double and serve to a crowd. That’s how this week’s podcast guest and my new friend, Terri Ingraham, likes to serve this dish. Many thanks to Terri for sharing this soup with our table.

Weeknight White Chicken Chili

Print Recipe

A crowd-pleasing meal that’s easy to make any night of the week. Inspired by Once Upon a Chef.

• Author: Kristin Schell
• Yield: Serves 6

Ingredients

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• 2 tablespoons olive oil
• 1 onion, diced
• 1 jalapeno peppers, seeded and diced
• 2 poblano peppers, seeded and diced (or to taste)
• 3–4 cloves garlic, minced
• 1 tablespoon cumin
• 1 teaspoon coriander
• 2 teaspoons chili powder
• Salt and pepper, to taste
• 4 cups chicken broth
• 2 (15 oz) cans white beans or Great Northern beans, drained
• 1 rotisserie chicken, shredded
• Sour cream, cheese, tortilla chips, cilantro, lime, Cholula, to serve

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Instructions

1. In a Dutch oven or stockpot, heat the olive oil over medium-high heat. When oil is shimmering and hot, add the onion, jalapeno, and poblanos, and sauté until softened, about five minutes.
2. Add the cumin, coriander, chili powder, salt and pepper, and stir until spices are fragrant and toasty, about one minute.
3. Slowly add the chicken broth to the pan, scraping the brown bits at the bottom (this adds extra flavor that’ll make the broth sing!). Taste the broth and adjust seasonings, if needed.
4. Add the beans and chicken. Lower the heat to the low setting, cover and simmer until piping hot and cooked through, about 15 minutes.
5. Ladle into bowls, and add whatever toppings you’d like!