Thursday, December 10, 2009

Yummy Winter Dinner: White Chili

Winter (especially in COOOLD Virginia, as it turns out!) is a wonderful time for soup. A hot bowl of soup on a cold day, really hits the spot. Especially when it's accompanied by some fresh from the oven cornbread. One of my favorite soups to make is white chili. I originally got the recipe from my Betty Crocker cookbook, but have adjusted it some to suit our family.

White Chili
-4 cups cooked chicken
-3 cups chicken broth
-2 tablespoons chopped fresh cilantro (I *love* cilantro!)
-1 can Great Northern beans, drained
-1 can butter beans, drained
-1 can whole kernel corn, drained
-1 tablespoon lime juice (optional)
-A couple splashes of hot sauce, like Tobasco
-Season with cumin, salt, black pepper, and basil to taste

Put all ingredients in a pot and simmer for about 45 minutes. 
Optional: sautee garlic and onion and 1/4 cup of butter before adding the rest of the ingredients to the pot. my husband doesn't like onions, so I pass on this step. Sometimes, I add onion powder and/or garlic powder, though.

This post is linked to on LifeasMOM's Ultimate Recipe Swap.


  1. I've never made white chili but have always loved it. You've inspired me to cook some this week!

  2. I love this chili. It's a hit around here.