White Chicken Chili

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Fall is in the air here in Southern Pennsylvania, Friends, and I am simply giddy with the anticipation of everything it brings along with it! Of course, I’m talking about cool, crisp, air, pumpkin spice…EVERYTHING, apple pie, FOOTBALL, beef roasts in the slow cooker, warm sweaters with high boots, and hearty soups and stews. Are you seeing that glorious picture in your head? I love Fall, but then again, the older I get, the more I am grateful for all four seasons we have the privilege of experiencing here on the East Coast. There is just something about the birth of a new season that brings me joy and reminds me of so many amazing childhood memories, filled with family traditions tied to every season, that I absolutely love passing onto Sky. One of those traditions is enjoying a hearty soup or stew, like my White Chicken Chili, while watching some football on a Sunday after church.

I enjoy soups of all kinds, but any soup I make will almost always offer an explosion of flavor and a heaping spoonful of meat in every bite. Honestly, I just think that is the way it should always be! With this soup, you will get just that…a delicious collaboration of beans, vegetables, and shredded chicken in creamy broth that is seasoned to perfection!

For this soup you will need boneless, skinless chicken breasts, onions, fresh garlic, extra virgin olive oil, chicken broth, great Northern beans, black beans, diced green chilis, corn, Himalayan pink salt, black pepper, garlic powder, cumin, oregano, chili powder, cayenne pepper, cream cheese, and heavy cream.

To make this White Chicken Chili, begin by adding your chicken to a large stock pot or Dutch Oven and covering it completely with water. Salt generously with Himalayan pink salt and bring your water to a boil. Stew your chicken over high heat until tender. Remove from heat, drain water and shred with two forks, taking care to remove any unwanted fat. I prefer to use my hands for this step instead of the forks, but it is completely up to your preference. Set aside.

Return your stock pot (or Dutch Oven) to your stove. Coat the bottom with extra virgin olive oil. Add your onions and minced garlic to your pot and sauté over medium high heat until the onions are translucent. Return your chicken to the pot. Add in the remaining ingredients and bring it to a boil. Boil for 15 minutes or until heated completely through.

To serve, ladle into bowls and top as desired with sliced jalapeños, sliced avocado, Fritos, Doritos or tortilla chips/strips, sour cream, shredded Mexican cheese, or anything else that suits your taste.