White Chicken Chili

White chicken chileA great soup!  Often I make it without the beans, too.

Soup 3: White Chicken Chili

2 cups of pre-cooked navy beans, optional*
1 onion, diced
4 garlic cloves, minced
1 jalapeno, if desired, diced
3 tablespoonsful olive oil
shredded cooked chicken, about 1-2 cups
1 teaspoonful salt or to taste, if you make your own broth and already use salt, err on the side of less
1 teaspoonful pepper or to taste
1 teaspoonful Mexican oregano (or whatever oregano you have)
1 tablespoonful cumin, or to taste
1-2 quarts of chicken broth
1-2 limes, cut into wedges
cilantro, 1 bunch
avocado, peeled and sliced

1. Heat olive oil in heavy bottomed soup pan.
2. Saute onion, garlic, and jalapeno in olive oil until softened.
3. Add in salt, pepper, Mexican oregano, and cumin and saute a bit longer.
4. Add in shredded cooked chicken, cooked beans (optional), and 1 quart of chicken broth.  Eyeball it.  If you think it needs more broth to be “runnier”, add more broth.
5. Bring to boil and simmer 10-20 minutes for flavors to mix.  If you’re not adding navy beans, the soup is finished.  Be sure to skip to step 7.  The soup really comes together with the garnish of cilantro, avocado, and lime.  Otherwise, it’s just okay.
6. If navy beans were used, allow the soup to cool enough to use an immersion blender to quickly blend the soup to desired texture. Blending a portion of the soup gives it a thicker, creamier texture. But we don’t like it blended into a puree.  You could also carefully use a hand masher to mash some of the beans and do the same thing. Or put about 1/4 of the soup into your blender (allow to cool or add some reserved cool broth) and blend in the blender and return to pot.
7. To serve soup, juice a wedge of lime into the soup, add some cilantro and avocado.

* (I soaked the navy beans vastly covered in water and a squeeze of lemon juice for three days…do they need soaked this long? I don’t know.  Theoretically it all sounds good; decrease lectins and phytic acid.  I changed the water and rinsed the beans a couple of times each day.  Some had sprouted by the time I stuck them in a crock pot overnight on low to cook them and rinsed them again before using.  I had several cups left over and used them in chili and on salads.)

Family “gustar” report:  5/5 ate it and like it.  2/5 loved it.  1/5 thought it was too spicy.

You may also be interested in:
Pease Porridge (Pea Soup)
Chunky Squash Chicken Soup

2 thoughts on “White Chicken Chili

  1. Pingback: One Pot Chili | thehomeschoolingdoctor

  2. Pingback: Plain Broccoli Soup | thehomeschoolingdoctor

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