White Chicken Chili | A Family Favorite Recipe

Hello Friends!! I am so excited to share this family favorite recipe with you today!! It’s actually a staple in our house, one that my kids love, and even a go-to when we are cooking for a crowd! It’s so easy, and takes no time at all to put together. But I will tell you, the secret is in the toppings! Today I’m sharing my go-to recipe for White Chicken Chili, perfect for those cold, wintry days.

Come and see ~

There is nothing like a warm bowl of soup on a cold fall day to warm you up! This white bean and chicken chili is so easy, and it’s dairy free! It’s a family favorite in our house, and my kids love to eat this soup with tortilla chips!

The key to making this soup creamy without using any dairy is mashing 2 cans of the white beans before adding them to the soup. This is your thickening agent. I’ve tried multiple different ways to mash the beans – potato masher, the beans don’t fully breakdown; food processor, the beans have a gritty texture. Nope the only way I’ve found to effectively mash them is by hand, but it really is so easy.

I will say that the toppings really take this soup to a whole new level. It’s a crowd favorite, so when we have lots of friends over, I love to make this, and set up a whole topping bar for people to choose what they like.

Ingredients :

• 6 cups chicken broth
• 4 cups shredded, cooked chicken breast
• 3 – 15.3 oz cans of white Cannellini beans
• 2 – 4 oz cans of green chilis
• 12 oz unsweetened coconut milk (makes the soup creamy without adding dairy)
• 1 onion, diced
• 1 Tbl cumin
• 1 Tbl chili powder
• 2 tsp onion powder
• 2 tsp garlic powder
• salt & pepper to taste

For toppings, I love to add sliced avocado, shredded cheese, cilantro, and sour cream.

** If you still want to keep the soup dairy free, omit the cheese and sour cream topping.**

Directions :

I’ve made this soup on the stove top in under 30 minutes, and had it on the table in just about an hour. So you can either make this soup on the stove, or throw all the ingredients in the crockpot on low for 3-4 hours.

Stove Top ~ Begin by sautéing onion in 1 Tbl of olive oil for 1-3 minutes. Drain and rinse one can of beans, and add to pot along with shredded chicken and green chilis. Add chicken broth and unsweetened coconut milk. While soup is simmering, drain and rinse remaining two cans of beans. While in strainer begin to squish beans with your hands and add to pot. **I’ve tried multiple different ways of mashing the beans and this proves to work the best.** Once all the mashed beans are added, add seasoning and stir. Simmer in pot for at least 20 minutes before serving. Top with cheese, sour cream, avocado and diced cilantro for added flavor.

Be sure to stop by and see what delicious soups my friends are sharing too ~

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