Easy White Chicken Chili Soup Recipe Helps With the Winter Woes (High Fiber, High Protein) by Jan Mostrom

The dark days of winter have arrived, and so has the holiday rush. What I really need is simple warm meals that come together really easily. This white chicken chili recipe completely checks all the boxes. This white chicken chili only takes 10 minutes to put together, largely because you can use any cooked chicken you have on hand. In under an hour this warm and filling chicken chili is off the stove and ready for you and your family to enjoy!

To make this easy high-fiber and high-protein recipe you will need the following gluten-free ingredients: cooked chicken (a great way to use up leftovers), olive oil, yellow onion, jalapeno peppers, fresh garlic, dried oregano, ground cumin, sweet paprika or chili powder, kosher salt, black pepper, low-sodium chicken broth, cannellini or great northern beans, a can of diced green chiles, fresh or frozen corn, limes and optional ground cayenne for some added heat. (Check out the health benefits of protein and the health benefits of fiber.)

Ladle this Tex-Mex-inspired chicken and white bean soup into bowls and add your favorite toppings for a satisfying, hearty and filling dinner. 

Cuisine: American / Tex-Mex
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 1 large jalapeno pepper, seeds and ribs removed, finely chopped
• 5 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon sweet paprika or chili powder
• pinch of cayenne pepper (optional)
• 1 teaspoon kosher salt (or to taste)
• freshly ground black pepper, to taste
• 4 cups low-sodium chicken broth
• 30 ounces (2 cans) cannellini beans or great northern beans, rinsed and drained
• 8 ounces (2 cans) diced green chiles (do not drain)
• 2 1/2 - 3 cups cooked chicken, shredded
• 1 cup fresh or frozen corn kernels
• half a lime, plus lime wedges for serving

Optional Toppings

• shredded cheese
• diced avocado
• sour cream
• chopped fresh cilantro
• tortilla chips, crushed

Here's how to make it: 

1. In a large stock pot or dutch oven heat the olive oil on medium heat. Add the jalapeno and onion, stirring every now and then, and cook for 5 to 7 minutes, or until the onions are clear and tender.
   
2. Add garlic, oregano, cumin, paprika or chili powder, a pinch of cayenne, if desired, a good pinch of salt and a few grounds of pepper. Stir and cook for 1 minute.
   
3. Add the chicken broth, beans, chiles with their liquid. Increase the heat to medium-high and bring to a boil. Once boiling, reduce heat to low and simmer for 20 minutes, stirring every now and then.
   
4. Turn off the heat and smash some of the beans to make the broth thicker.
   
5. Turn heat back on to medium and add the cooked chicken and corn.
   
6. Stir and heat for 3 to 4 minutes, or until they have heated up. Taste the broth to see if more seasonings are needed and adjust to your preferences.
   
7. Serve the chicken chili in bowls with a squeeze of lime and your favorite toppings and enjoy! Store any leftovers in an airtight container in the fridge and reheat in the microwave.
   

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