Soup Series: Spicy White Chicken Chili

Hello friends! I hope you had a fabulous weekend! We’ve been completely obsessed over the Olympics – Casey and I were both competitive swimmers growing up so we geek out so hard over the Summer Olympics.What are your fav sports?

I am SO excited to announce this series of blog posts. For those who know me, I am and always have been a lover of soup. It doesn’t matter to me if it’s creamy, brothy, spicy, chunky or pureed. I love the stuff. Over the years I’ve been known for a few of my famous recipes and have requests all the time, so recently, a light bulb went off, and here we go – Soup Series! I’ll highlight some of our all time favorites, feature a couple of guest recipes and maybe even try some new recipes. Enjoy!

First up – this past weekend had a hint of fall in the air – we got a break from the intense humidity and were actually able to open up the house and feel the cool air. PLUS Sunday was supposed to be the first Packer game (it got cancelled by the way, but I was fine with that… stay away injuries!) My parents + sister decided to come down for the day and spend time with us so I thought why not make my white chicken chili. It is always a crowd pleaser, and in the crock pot it is just about as easy as it gets. This chili is spicy, warms the soul and easy to keep relatively healthy. It’s one of our family favorites!

What You Need

  • One rotisserie chicken (or 3 chicken breasts) shredded – I love the rotisserie for ease, and we all like dark meat in addition to just the white.
  • 1 onion chopped
  • 1 jalapeño chopped (I used one from our garden, and whoa are the fresh ones HOT)
  • 3 15 oz cans of White Northern Beans
  • 1 15 oz can of corn
  • 1 can diced green chiles
  • 1 box of chicken stock (again, you can make your own – but I use the store-bought to make it easy)
  • 1 tbsp garlic
  • Juice of one lime
  • 1 tbsp cumin
  • 1 tsp cayenne
  • 1 tsp oregano
  • 1 cup sour cream
  • S+P to taste
  • Cilantro (Optional)
  • Avocado (Optional)
  • Shredded Cheese (Optional)

To a large crock pot, add your shredded chicken, chopped onion, jalapeño and garlic. Drain and add the corn, chiles, 2 1/2 cans of beans and set aside 1/2 can of beans (I’ll explain later). Add all your spices, the lime juice and chicken stock – and enough water to cover all the ingredients by about 2 inches. At this point you can stir and set your crock pot on either high for 4ish hours or low for 8ish hours.

About 2 hours in, I take the reserved beans and grind them up in a food processor with a little water to make a paste. I also add about a cup of sour cream to this paste and whisk it until it’s smooth. This is my trick for making the chili a little more creamy without adding tons of cheese or something really bad for you! Also – your house is going to smell really good at this point, so enjoy.

We always top our white chili with shredded cheese, tons of cilantro and chopped avocado (which were not ripe this time – big let down). I also love adding a squeeze of fresh lime juice at the end to really bring out the flavors. If you have any suggestions – let me know, I love to try new recipes or make them up as I go! 😉




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Wisconsin wife and mama to Dane (4) and expecting baby girl in May. Navigating life post-cancer. Lover of food, red wine and laughs. Forever grateful for my wonderful life.

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