This White Chicken Chili Soup will warm your heat and soul. Simple, delicious, and full of flava flave! Your mouth and everyone you feed this to will thank you!
Boy has this winter been absolutely ridiculous!!! With that Polar Vortex a couple weeks ago and now the Bay Area (California) is getting snow! What the what?!!? It’s been just plain weird. Of course when this cold weather hits all I can think about is fires in the fireplace and soups. ALL THE SOUPS.
This White Chicken Chili Soup is not quite a soup, not quite a chili and that’s why I’m calling it both chili and soup! And it’s not just for when polar vortexes hit either. You can have this any time you want, morning, noon, or night! Any season. I personally like a thicker soup, but if it is too thick you can always add more broth until you get it how you like.
I think one of my favorite things about soups and chilis is how well they freeze. So make a bunch and freeze this bad boy. Save it for a rainy day. Or sunny day. Like I said its fantastic all the time!
I use cauliflower to make it creamy. I really like the consistency cauliflower gives, you are getting more veggies in (WINNING) and it’s a great alternative to those who are allergic to nuts or just don’t like the taste of coconut (unless it’s in a mounds bar of course lol). Feel free to add some coconut milk though if you want to make it even creamier.
If you are feeling extra fancy you can make some of my SALSA VERDE and put a little dollop of it on the top of the soup.
Ingredients
- 4 large chicken breasts, shredded
- 1 tbl oil or ghee
- 3 cloves of garlic, minced
- 1 small can of diced green chilis
- 1 red bell pepper, diced
- 2 cups chicken broth
- 1 small yellow onion, diced
- 1 1/2 tsp cumin
- 1 1/2 tsp dried oregano
- 1 tsp sea salt
- 1 small cauliflower
- 2 medium yukon gold potatoes
- juice of 1/2 lime
- OPTIONAL: fresh cilantro, avocado, sliced jalapeno
Instructions
- Heat your oil or ghee in a large pot.
- Once hot add in your diced onion and garlic. Stir and cook for 2-3 minutes or until fragrant.
- Add in diced bell pepper, can of diced green chilis, oregano, salt, and cumin. Stir to combine.
- Let cook for another 2-3 minutes then add in your chicken breast, chicken broth, cauliflower florets, and potatoes.
- Cover and let cook for 25 minutes.
- Remove chicken and shred.
- Take an immersion blender and blend up the potatoes and cauliflower until creamy.
- Add your shredded chicken back into the pot. If it is very thick, you can add a little more broth.
- Lastly stir in your lime juice an garnish with fresh cilantro and avocado, and sliced jalapeno.
Whole30: yes
Paleo: omit potatoes
This looks delicious. Quick question: in the ingredients list you indicate chicken breasts, cooked and shredded but in the instructions you indicate cook the chicken in the soup for 25 minutes. So, the chicken breasts should not be already cooked?
You will cook them in the soup, then remove and shred as stated in the instructions. You are more than welcome to use pre cooked chicken and just plop it into the soup after you blend up the cauliflower. I did fix the ingredients to just say shredded. Hopefully that clarifies for you! 🙂
How many servings is this soup?
About 6
This is fabulous!!! I couldn’t find green chilis so I used an orange pepper in its place and it was so good.
You may want to add an instruction to peel & dice the potatoes.
We can’t wait to make it again! We love your recipes!
This is the best. I make it often and have it for breakfast. I have made a few changes since I like spicy. Substitute poblano pepper for red bell pepper and serrano peppers for canned chili. I also tend to throw in handful of spinach when heating. Really a great recipe
yum! I’ll have to try those swaps cause I love spicy too!