Hello, friends! Today I am sharing with you my one-pan recipe for White Chicken Chile Chili made with chicken, homemade broth, homegrown corn and (you guessed it) green chiles. Ever since the weather dropped below the 60s, I have been cooking up a batch of homemade soup each week. Nothing gives me more comfort than coming home and heating up a bowl of soup for dinner, curling up on the house with Jared and the pups, and staying toasty under a blanket! Who’s with me?
Admittedly, I have never made white chili before this test run. Most recipes that I come across are either filled with tons of creamed cheese or heavy cream. The idea of making a “healthier” version was pretty intimidating. Another point of consideration is that the man of the house does not like beans. This sort of dislike is not usually a problem because beans can be easily substituted or omitted in most recipes, or perhaps I will put them off to the side in a taco bar and we can politely go on with our meals without fret! For this soup, however, I wasn’t so sure.
Why? Because beans are filled with great soluble fiber that lends itself to creating a special texture after sitting in water for a little while. You have probably observed this when you open up a can of beans and see the thick, viscous fluid that almost looks like a gummy paste. A similar process happens with oatmeal and is why foods with soluble fiber are so good for including in your diet to contribute to feeling full and satisfied after a meal!
How does this effect the recipe? The texture of the soup! For this chili, I was aiming for a warm bowl of chicken, mushrooms and corn that was held together in one delicious spoonful. That’s when I got the bright idea to lightly mash the beans with a fork and “hide” the texture that the man dislikes so much. Also, don’t the “Chile” fool you. This soup has a very mild heat level and you can easily half the amount of chiles that you decide to use.
This meal is made easy with the help of a store-bought rotisserie chicken, which are always handy to purchase at my local Kroger. If your diet includes steering clear of dairy then you can try to substitute the plain greek yogurt with almond yogurt, although I have not tested the recipe with a dairy-free option. I recommend homemade bone broth for optimal taste but you can use store-bought chicken-, vegetable- or bone broth, or even equal amounts chicken bouillon and water (mixed as container directs). There are notes for adding frozen, fresh or canned vegetables below because I understand that sometimes you’re just pulling ingredients from wherever you have them, be it your own pantry, freezer or a last-minute grocery trip! Lastly, while this is White Chicken Chile Chili – I did test this recipe with fresh, homegrown jalapenos that I had laying around, and they worked just wonderfully.
White Chicken Chile Chili
- 1-2 TB olive oil
- 2-3 cloves garlic, minced or finely diced
- 1/2 yellow onion (white will work, too), diced
- 1 yellow bell pepper, diced
- 8 oz fresh mushrooms, diced or 1 small can of stems and pieces, drained
- 1 1/2 cups frozen corn or 1 can corn, drained
- 3-4 oz can diced green chiles
- 4 cups homemade broth
- 1 lb shredded chicken
- 15 oz can cannellini beans, drained, rinsed and (optional) lightly mashed with a fork; can also use great northern beans
- pinch sea salt and black pepper
- 1 TB ground mustard powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp each dried oregano, rosemary and parsley
- 6 oz cup greek yogurt (I like Fage 2%)
- Optional toppings: shredded cheddar, fresh parsley, a dollop of plain greek yogurt, sliced (pickled) jalapenos
- In a large soup pot, heat pan to medium heat with olive oil and sweat garlic, onion and bell pepper until softened. Stir every few minutes to prevent burning. Once the onion is slightly translucent then add the mushrooms and corn, stirring occasionally until corn is thawed and mushrooms are softened. Set yogurt on the counter to allow temperature to reach close to room temperature.
- Add shredded chickenand green chiles, giving the pot a good stir. Slowly add in broth, beans and all of the spices and herbs listed, stirring again. Raise the heat to medium-high to achieve a boil that will bring all of the ingredients together to marry happily. This may take a couple of minutes so stir occassionally to prevent the bottom of the pan burning.
- Once soup reaches a boil, reduce heat to medium-low (around level 3) to simmer. Carefully stir in yogurt.
- Allow soup to simmer gently, with the pan lid on but cracked, for 15-20 minutes and stirring occassionally.
- Serve immediately with your fave toppings and Enjoy!
- Allow leftovers to cool and store in a glass, air-tight container in the fridge for 5-7 days. Freezes well.
* If substituting green chiles and using fresh jalapenos, try 1-2 jalapenos, remove the seeds and finely dice. Add them into the pan with the bell peppers to allow them more time to cook down.