Looking for a healthy, low calorie soup that is still packed full of yummy flavor? Well, right here in front of you is everything you are looking for when it pertains to all those things. White Chili…it is one of my husband’s favorite meals. He especially loves his with heat. You can make this dish as hot or mild as you like. Regardless, it is still yummy no matter the level of heat you like.
4 chicken breasts, cooked and diced
¼ c. vegetable oil
1 onion, chopped
2 small cans green chilies
1-2 jalapeno peppers, seeded and diced (completely optional)
4 c. water
½ red bell pepper, chopped (optional) I don’t always add this – sometimes I substitute with crushed red pepper, or sometimes I use both
4 chicken bouillon cubes (1 cup water per bouillon cube)
3 cans Luck’s Great Northern beans
1 ½ tsp. ground oregano
1 tsp. ground red pepper (more if you like it warmer)
2 ¼ tsp. garlic powder
1 ½ tsp. ground cumin
1 tsp. salt
2 Tbsp. parsley flakes
Sour cream, Monterey Jack cheese, Green onions and/or Crackers
1. In a pot add oil, onions, green chilies, and peppers. Bring to a boil.
2. Add water, cooked chicken, spices, bouillon cubes…everything EXCEPT the beans. Cook for 15 – 20 minutes. Then add the beans. Be sure and take out the fat pieces, if any, from the beans. The beans will thicken the soup. Cook for an additional 5 minutes. If you over cook the chili, the beans will cook down. I always add the beans at the end to keep this from happening.
(Note: If you are wondering what the red thing is in the top of this picture, it is a chili pepper. My older brother, Chris, suggested I add one (or two) to any chili I fix.)
Ladle the chunky soup into a bowl. Add sour cream, Monterey jack cheese, crackers and green onions to your chili if you prefer! Enjoy!