White Chili

By Stephanie

My mom made this for me a few years ago.  I fell in love.  Super easy and a nice variation of taco soup that I have been making for years.  And yes, the kidos do eat it!  And not too bad on the diet. Bonus!  Unless you are doing Atkins, in which case you can have nothing I make…


White Chili

Serves 6

2 Chicken Breasts cut into 1” pieces (or if you have left over rotisserie chicken or grilled leftovers-really any chicken will do, but lets pretend you don’t have any)

1/2 onion diced small

1 tsp cumin

1/2 clove garlic minced

salt and pepper

1 Tbsp oil

2 cups chicken broth

1 can white beans

1 can garbanzo beans

1 small can chopped green chilies

1/2 cup sour cream


In large pot put oil in pan over medium high heat.  Add chicken, onion, salt and pepper and cumin.  Cook until onion is soft and chicken is golden on the outside.  About 5 minutes.  Add in cans of beans (including liquid from beans) and chilies.  Simmer at least 15 minutes but up to an hour.  Add in sour cream (or you could use 1/2 cup half and half or 1/4 cup heavy cream) and stir.  Dish up and top with tortilla chips, cheese, avocado and/or green onion chopped as desired. 

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