I got this recipe last fall while we were on vacation in Florida. We had flown down for a few days to see David's mom and dad, and I cut this gem out of the Bradenton Herald. It was hard to be in the mood for chili while visiting sunny Floria, what with all the fishing, boating, and sunning on the beach, but I knew we'd be back in chilly Kentucky before long, and this soup sounded so good! I'm so glad I saved this recipe. We've made it a dozen times since then, probably, and I even make it for last year's Spring Soup Supper at our church (not to be confused with the Chili Supper), where it was very well received. It's so simple to make, and the flavors are wonderful. As with most chilis, the flavor is even better the next day! I wish I knew who to give credit to...I only know that the recipe was titled "Michelle's White Chicken Chili" and was featured in the Bradenton Herald last fall. If you know Michelle, please let her know that her White Chicken Chili is wonderful!
White Chicken Chili
Michelle/The Bradenton Herald
2 packages McCormick White Chicken Chili seasoning mix
1.5 lbs boneless, skinless chicken breast, cut into bite-sized pieces
2 Tbs. olive oil
1 can navy beans
1 can cannellini beans
1 can great Northern beans
1 can black beans
1 can cream of chicken soup, undiluted
1 can Ro*Tel tomatoes with mild green chiles
4 cups chicken broth (or more, depending on the desired thickness)
Heat the oil in a large soup kettle. Add the chicken. Cook and stir about 5 minutes until no pink remains.
Drain and rinse all the beans. Stir in the seasoning mix, beans, soup, tomatoes, and water. Bring to a boil. Reduce the heat to low, partially cover and simmer about 20 minutes, stirring occasionally to blend flavors.
Erin's Notes: I usually use the leftovers from a whole roasted/rotisserie'd chicken instead of cooking chicken specifically for this soup. If you've got smoked chicken, by all means, use it. I had some and used it in a pinch one time last year, and it makes the flavor out of this world. It makes for the best.soup.ever. I also don't use the Ro*Tel tomatoes...just plan ol' diced tomatoes. David and I are wusses when it comes to spice, and whatever spice is in the flavoring packets is plenty for us. But if you like a little kick, by all means, go for the Ro*Tel!