Easy White Chicken Chili Recipe
This is a recipe that we have tweaked and perfected over the years and I feel like it’s finally ready to share. I especially enjoy making this on a cold winter night. The whole family enjoys this one, including the baby. I was inspired when I used to get this at Ruby Tuesday, before Bear was born. Let’s not talk about how long ago that was though. Do they even still serve this? This recipe may not be an exact match to Ruby Tuesday’s but it is definitely close.
You will need three or four cans of white kidney beans. Drained and rinsed. I usually use four but this time I used three and there was still plenty. Four bouillon cubes. Or chicken broth. I prefer the bouillon cubes because they’re cheaper and easier. An 8 oz bag of Mexican blend cheese. 1/2 tsp of cumin, oregano, and paprika seasoning. One can of diced green chilies. Shredded rotisserie chicken. I prefer to get my chicken already cooked from Costco so that is one less step that I have to do. Cilantro for topping because you need cilantro on everything. And pretend like a half of onion and 1 cup of sour cream is pictured.
Prepare your bouillon in a large pot, add beans, chicken, seasonings, and canned green chilies.
Stir it all together and simmer on low-medium heat for 20-30 minutes. Easy, right? Yeah, I’m all about easy. While that is cooking, dice your onions and saute them and then throw it in the pot with the rest of the stuff.
Right before serving add in your cheese and sour cream. Stir and remove from heat and allow 10-15 minutes for soup to thicken. Top with cilantro, and enjoy!
To sum it all up:
Easy White Chicken Chili
by Paper Angels
– 3 or 4 cans of white kidney beans, drained and rinsed.
– 4 bouillon cubes.
– 8 oz bag of Mexican blend cheese.
– 1/2 tsp cumin
– 1/2 tsp oregano
– 1/2 tsp paprika seasoning
– 1 can of diced green chilies
– Shredded rotisserie chicken.
– half a onion, diced
– 1 cup sour cream
– Cilantro for topping (optional)
– Prepare your bouillon cubes in large pot.
– Add beans, chicken, seasonings, and canned green chilies.
– Stir it all together and simmer on low-medium heat for 20-30 minutes.
– While that is cooking, saute your diced onions.
– Add onions to pot.
– Stir in sour cream and cheese right before serving.
– Let soup stand for 10-15 minutes to thicken.
– Top with cilantro and enjoy.