I had a heck of a time naming this recipe for you, because – I don’t know. This feels like a soup to me, but “White Chicken Chili Soup” sounds funny to me. It’s one teeny-tiny step away from a Rachael Ray made up word, like “stoup” or “sammie” or something equally annoying.
Disclaimer: I love Rachael Ray, but I CAN’T DEAL with the made up words. All of the time. WHY, RACHAEL, WHY ALL OF THE PRETEND WORDS? I know it’s a combo between a soup and a stew, but there is NO reason to call it stoup. NONE. Oh, and the day she made “stoup and sammies?” FOR REAL??!?!?!
I also can’t deal with all of the capitalized letters. Sorry.
So, this lovely little dish is a version of one of my mother-in-law’s recipes. I can still remember the first time she made it for me. It was many years ago, and I was still in the uncomfortable, don’t-want-to-ask-for-seconds-because-you-still-intimidate-the-crap-out-of-me phase of our relationship, but holy cow, it was good stuff.
I wasn’t intimidated enough to ask for the recipe though, and I’ve been making it ever since, with a few little tweaks over time.
One of the biggest changes I’ve made to the recipe is that I just buy a rotisserie chicken at the grocery store, because it saves a ton of time. I can have this chili on the table for dinner in just about 45 minutes, but most of that is simmer time.
(Simmer time = your house will smell awesome while you sit on the couch and do nothing.)
I also add poblano and jalapeno peppers to our chili, where my mother-in-law did not. I’ve been on a charred poblano kick lately, and I HIGHLY recommend that you try it out. If you don’t have a gas stove, you can get the same result on your outdoor grill or even with a kitchen torch if you have one of those handy. Essentially, you are just charring the skin of the pepper over an open flame, which gives it a deeper flavor and slightly cooks the inside of the pepper. Once it’s charred, the blackened skin wipes off and you’re left with a very tasty pepper, perfect for white chicken chili.
Here’s a handy visual for you if you’re interested in giving it a try: (click here)
Awesome thing number 57,987 about this recipe: it makes a TON of chili, perfect for lunch leftovers later in the week. I like to top mine with a little dab of sour cream, some chopped avocados and cilantro, and my girls like to eat theirs with topped with tortilla chips.
I have to say though, this is great because it’s super, super healthy, very low calorie, and you totally feel like you’ve indulged after a big, warm bowl of this chili. Plus, it’s chili. Once you get a good base down, it’s very easy to adjust the flavor for your taste buds.
Hope you love it, and enjoy!
Thanks for stopping by today!
- 1 rotisserie chicken, shredded
- 1 Tablespoon olive oil
- 2 boxes (about 8 cups) chicken stock, low sodium
- 4 (15oz) cans great northern beans, rinsed and drained
- 1 large poblano pepper, charred (directions below)
- ½ medium white onion, chopped
- 1-2 jalapenos, seeded and chopped (optional)
- 1 can green chilis, chopped
- ½ cup salsa verde
- 1 Tablespoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- salt, to taste
- sour cream, for serving
- chopped avocado, for serving
- tortilla chips, for serving
- cilantro, for serving
- On a gas-stovetop or grill, lay pepper directly on grate over medium flame.
- Carefully watch the pepper, and turn with tongs to char every side until black.
- Allow to cool, then peel blackened skin from pepper.
- Once cooled, chop into small pieces.
- Prepare all ingredients - drain and rinse beans, shred chicken, chop onion and peppers.
- In a large soup pan or dutch oven, heat 1 Tbs olive oil over medium heat.
- Combine chopped, charred poblano pepper, jalapeno (if using) and onion and heat until onion turns just slightly translucent.
- Add remaining ingredients: chicken, chicken stock, beans, green chilis, and spices.
- Stir to combine.
- Simmer for 30-45 minutes. Taste, and adjust seasoning to fit your liking. Add salt as desired.
- Serve with chopped avocado, sour cream, tortilla chips and cilantro.