Week 267: White Chicken Chili

Happy Thursday!!

On the menu for TUESDAY, JANUARY 21st is my WHITE CHICKEN CHILI and GREEN CHILE CHEESE BREAD. This delicious chili was new last winter and with another cold front coming in, we all need a hearty chili to keep us warm!!

This flavorful chili is made with hearty beans, tender chicken, and a rich and creamy broth. What I love about this recipe is that it doesn't include any added dairy to thicken the broth, rather we mash some of the beans to get a similar texture. This delicious soup along with the green chile cheese bread will make for a super satisfying dinner!

The soup begins with sauteing onions and jalapeno in olive oil. Once softened, garlic, oregano, cumin and paprika are added and cooked until fragrant. Next, homemade chicken stock, white beans, and diced green chiles are added and the soup simmers for a few minutes.

The pot is then taken off the heat and we mash some of the beans to thicken the broth. Afterwards, the pot is returned to the stove and shredded chicken and corn are dropped in. The soup is garnished with fresh lime juice, cilantro, and tortilla strips.

The bread companion this week is my Green Chile Cheese Bread. The bread features the delicious flavors of the Southwest ...smoky, slightly spicy roasted green chiles and creamy cheddar cheese. It's a perfect companion to this chili!