Soup weather has finally arrived!
This soup comes together in 30 minutes and will take the chill out of your bones.
Being a parent to three kids under the age of 8 is not for the faint of heart. I mean, last week we had two separate kids lose teeth a day apart and the middle child's tooth got forgotten in the rush of life and she didn't even notice the tooth fairy didn't come. Luckily she handles her role of the middle child well, as I'm sure these instances will occur again.
A few weeks back the kids all starting changing what they wanted to be for Halloween {my least favorite holiday of all time} and they couldn't understand why it sent Mom into convulsions.
I can barely remember to pack their lunches every night for school the next day, let alone keep track of their daily costume changes.
"Didn't you want to be a football player?"
"No, I want to be a zombie."
"Do you even know what a zombie is?"
Long pause.
"It's settled then, you're dressing up as Anthony Rizzo {the popular Chicago Cubs 1st base player} because you already have his jersey, plus all the baseball hoop-la and Mom can't handle all these changes."
So let's just say after a few days of pulling teeth {including one tooth that fell out while her and I were playing volleyball in the front yard} and all this Halloween costume talk, I got out my soup pot and made dinner.
Because when this Mom gets stressed or life turns chaotic, I run to the kitchen. I have to feed these people anyway, so I might as well be productive about it.
For some reason they feel they need to eat three meals a day {plus snacks}, so they really should be thanking the Lord above that I enjoy feeding them.
Sometimes.
But here's the thing, I find soup incredibly easy to make. It's more often than not a one pot meal. A zillion pans aren't required and you can feed a crowd. Or a family of five like me, which usually seems like a crowd.
Throw a crusty slice of bread on the side as a dipper or in the case of this soup, crunch up some tortilla chips and call it a meal.
This Creamy White Chicken Chili is a bit smoky, incredibly smooth, a bit cheesy and simply delicious. We like to swirl in sour cream, salsa and crunch up a lot of tortilla chips in ours. If you really have some guts add in a few slices of jalapenos.
Start to finish this soup takes about 30 minutes. I used the help of an already shredded rotisserie chicken {god bless the supermarkets who started selling these}, but feel free to cook and shred your own, it will just add some cooking time.
There aren't too many dinners that come together in 30 minutes, right?
You're welcome. Feel free to send me a thank you check in the mail.
This soup looks a bit fancy, but isn't in the least. Feed your crazy family or make it for a friend. Carry it right over to their house in the stock pot you made it in.
Easy peasy.
Yield: 8-10 servings
Creamy White Chicken Chili
prep time: 10 MINScook time: 20 MINStotal time: 30 mins
This creamy, comforting chicken chili is perfect for chilly days and nights. Soups on!
INGREDIENTS:
- 1 onion, finely diced
- 2 garlic cloves, minced
- 2 c. rotisserie or shredded chicken
- 1 15 oz. can cannellini beans, rinsed and drained
- 2 1/2 c. chicken stock
- 2 c. half and half
- 3 oz. cream cheese, softened
- 1/2 c. Monterey jack cheese, shredded
- juice of one lemon
- 2 T. cornstarch
- 2 T. olive oil
- 1 T. cumin
- 1 T. chili powder
- 1 t. garlic powder
- 1 t. cayenne pepper
- 1 t. pepper
- 1 t. salt
INSTRUCTIONS:
- In a large saucepan or stock pot heat the olive oil over medium heat. Saute the onion until tender. Add in the garlic and stir until fragrant.
- Stir in all seasonings {cumin, chili powder, cayenne, garlic powder, salt and pepper} to coat the onions/garlic.
- Place the shredded chicken, beans, juice of the lemon and cornstarch into the stock pot and stir until combined.
- Pour in the chicken stock and bring to a low boil, allowing the mixture to thicken.
- Bring the heat to LOW and stir in the half and half. Stir in the cheeses and continue to stir until melted and soap thickens.
- Taste and season with additional salt and pepper if needed.
- Serve warm with tortilla chips, chopped jalapenos, sour cream and salsa.
Created using The Recipes Generator
