Soup’s On! Creamy White Chicken Chili
By Patty Schell
The weather has turned on us here in my part of Southern California. The nighttime temperatures have dipped below freezing and in response, I have been making soup. Tonight, it was a White Chicken Chili. Oh man, was it delish. Hope you enjoy it, too. By the way, this will work very well in your crockpot.
Creamy White Chicken Chili
1 pound boneless, skinless chicken breasts
1 yellow onion, chopped
2 cloves garlic, minced
2 15.5-ounce cans white beans
1 15.5-ounce corn
24 ounces chicken broth
2 4-ounce cans green chilis (mild, medium, or hot)
1 teaspoon salt
1 teaspoon cumin
1 teaspoon oregano
½ teaspoon black pepper
4 ounces cream cheese (I used reduced fat)
¼ cup half-and-half (I used fat-free)
Place all ingredients except cream cheese and half-an- half in soup pot.
Bring to boil, then reduce heat. Simmer for about 30 minutes, until flavors mingle and chicken in done.
Remove chicken from pot and shred. Return to pot.
Add the cream cheese and half-and-half.
Heat on low until cream cheese melt and incorporates into soup, about 15 minutes.
Serve with your favorite chili toppings.
Note: If using the crock pot just dump in all the ingredients except cream cheese and half-and-half. Cook on low for 6-8 hours. Shred chicken, return to pot. Turn on high. Add cream cheese and half-and-half. Cook until cheese melts and is incorporated into soup, about 15 minutes. Enjoy!
If you’re doing Weight Watchers like I am, the new Freestyle program makes this recipe 3 SmartPoints for 1 1/2 cups of soup. It’s so delicious and satisfying. I have now lost 17.2 pounds eating well.
Good soup is one of the prime ingredients of good living. ~Louis P. De Gouy