This chili is a must make this winter! Bookmark it, pin it, or do whatever it takes to remind yourself to put this in the meal rotation soon. Why am I so certain that you need to give this recipe a try? Because, this has been one of my most requested recipes over the last 5 years. Everyone I know who has given it a try just loves it and continues to make it time and time again. I can’t believe it took me so long to get it on the blog!
It is easy and delicious, plus very filling. The flavor reminds me of chili and taco soup (topped with a lot of sour cream and cheese) combined. It can be made in about 2 hours from start to finish but don’t hesitate to let it simmer on the stove longer (before the sour cream and cheese are added.) The blending of the flavors is magnified the longer it cooks.
Adjust the spiciness to your liking. The 1/2 teaspoon cayenne is just a ball park measurement. I have also made this soup with pepper jack cheese instead of Monterey Jack, it is really good too, just make sure you cut back on the cayenne unless you like REALLY spicy chili. This is also a great make ahead soup. Freeze or refrigerate the base (without the sour cream and cheese) and then add the last two ingredients when reheating.
This is a great comfort food, served with bread or tortilla chips, enjoy!
White Bean Chicken Chili
- 2 onions, chopped
- 1 Tbs. olive oil
- 8 clove garlic, minced
- 1 lb Navy or small white beans
- 6 cups chicken broth
- 7 oz diced green chilies
- 1 tbs ground cumin
- 2 tsp dried oregano
- 1/2 tsp cayenne pepper
- 4 cups diced chicken
- 1 cup sour cream
- 3 cups Monterey jack cheese
Wash navy or white beans and soak them overnight.
In a stock pot saute onions in olive oil until translucent, 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add chicken broth and beans to the pot and bring to a boil. Cover and simmer until the beans are softened, stirring occasionally, about 1 1/2 hours.
Add green chilies, cumin, oregano, cayenne, and chicken. At this point you can cover the soup and let it cook to blend flavors for as long as you desire. When it is about 10 minutes before serving time add the sour cream and the cheese. Stir to combine and melt the cheese. Do not let the soup boil after the sour cream and cheese has been added.