With the weather taking a turn, it's officially soup season, and this White Chicken Chili Soup is the perfect for those cold autumn days. Made with simple ingredients, and Hatch green chile, you will absolutely love it. It is savory and delicious! Read on for the recipe:
White Chicken Chili Soup
2 Tbsp. butter
1 large white or yellow onion, diced
3 garlic cloves, minced
1/2 cup Hatch green chile
4 cups chicken broth
2 tsp. cumin
2 tsp. green chili powder or red chili powder
1 tsp. garlic powder
1 tsp. salt
2-3 chicken breasts
1 14oz. can petite diced tomatoes
1 14oz. can Great Northern beans, drained and rinsed (you can also use pinto)
1 14oz. can of corn
1 8oz. block of cream cheese, softened
Heat large pot on stove top and melt butter in it. Add in diced onion and sauté until translucent. Add minced garlic, green chile, can of tomatoes and all the spices. Mix to combine. Then pour in chicken broth. Add raw chicken breasts and let it come to a rolling boil. Once boiling, cover with a lid, lower heat and let it continue to simmer at a low boil for 30 minutes or until chicken is fully cooked. Remove chicken breasts one at a time, shred with a fork or knife and return to pot. In separate small bowl, place softened cream cheese and approximately one cup of the hot broth from the pot. Whisk until cream cheese in smooth. Pour mixture back into the pot. Add can of corn, and rinsed and drained beans. Let simmer another 10 minutes. Turn off heat and enjoy!
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2:22 "I Feel Better" - Neil Cross
5:13 "Family Outings"