Some things in life just make you close your eyes with a sigh and say, "This is freaking amazing." Foot massages, for example.  Or a comfortable sweater with leggings.  Creamy goat cheese spread on a crostini.  Or, in this case, hearty white chicken chili on a drizzly November evening when you want to literally eat comfort. 
A friend asked me to post this recipe after I made a pot of it for girl's night a couple of weekends ago.  It was actually the first time I had ever made it, and I had taken a recipe that had been given to me at my bridal shower and added and eliminated ingredients according to what I had in the kitchen.  I was thrilled that someone found it edible - it's always a risk to serve your guests a brand-new recipe that you haven't even stuck to.  The problem was, I threw it together after a long Friday, so I wasn't even completely sure I remembered everything I put in it. 

So, because I needed to have a definite recipe to share with you all (the some-of-this, some-of-that philosophy tends to yield interesting results), and because I was craving some of that ooey-gooey salty goodness,  I recreated it last night, and I think I got all the key players in there.  Great Northern beans. Sweet corn. White chicken breast.  Chopped jalapeno. Red onion. Minced garlic. And my secret weapon: Hannaford-brand taco seasoning mix.
When you have had a long day, the last thing you want to spend your time doing is measuring out a million spices in a little teaspoon measurer.  Of all the things one can do in the kitchen, measuring is among my least favorite.  Life is too short to measure spices. Thus, this tiny taco-seasoning packet is the rock-star of my white chicken chili. 
And if the seasoning packet is the rock-star, the toppings for the chili make up the rest of the band.  Fleshy avocado, shredded cheddar, torn cilantro, a healthy dollop of sour cream, and plenty of tortilla chips around the rim to scoop up all the good stuff.  Yes, you too will close your eyes and sigh once you eat your first bite.  I like to challenge myself to not ever use a spoon, and instead to eat the whole thing scooped up with tortilla chips.
I mean, how can you not want to stuff your face with this amazingly fresh avocado? It's healthy, even!

This is a soup for people who are not soup people.  There is a satisfying chunk-to-broth ratio, and it's all blended together with cheese and sour cream and cilantro, oh my. I think I'm going to go have a leftover bowl, now. 

Love and blessings to you all this weekend - eat well, friends!

Recipe for Hearty White Chicken Chili
  • 1 Tbsp olive oil
  • 1 lb. chicken breast, cubed into bite-size pieces
  • 1 medium red onion, chopped
  • 3 cloves garlic, minced
  • 16 oz. chicken broth
  • 1 jalapeno, chopped and seeds removed
  • 1 packet taco seasoning mix
  • 2 cans (15.5 oz. each) Great Northern beans, drained and rinsed
  • 1 can corn, drained and rinsed
  • Ground black pepper to taste

  • Avocado
  • Sour cream
  • Shredded cheddar cheese
  • Fresh, torn cilantro
  • Tortilla chips

  1. In a large soup pot, sauté chicken in olive oil until nearly cooked.  Sprinkle with black pepper.  Add onions and garlic, and cook until chicken is fully cooked and onions are soft.  
  2. Add broth, jalapeno, taco seasoning, beans, and corn.  Bring to a boil, then reduce heat to low and allow soup to simmer for 30-40 minutes. 
  3. To serve, garnish generously with toppings.


11/21/2015 6:45am

Just have to say-- that is a perfect avocado!


Your comment will be posted after it is approved.

Leave a Reply