Sunday, October 11, 2009

White Chicken Chili

It's definitely fall in Kentucky! The leaves are turning colors and there's a nice chill in the air. Fall is without a doubt my favorite season of the year. I love the colors, the chilly weather, wearing sweaters and sweatshirts, drinking hot chocolate, and sneaking afternoon naps to the sounds of football. I love the flavors and foods of fall, too. Probably one of my favorite fall and winter foods is soup. And, believe it or not, I used to be intimidated by making soup. For some reason, I always thought that making soup was really difficult. I don't know where I got that idea, but I'm glad that I forged ahead and started making soup, because now it's one of my favorite things to make! Poor David...I'll probably soup him to death by the time Spring rolls around, but I can't help it. It's the perfect cool weather supper! Saturday, I decided to make one of our very favorite soups...White Chicken Chili.
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!


  1. This looks good! This would be great next week after Thanksgiving. Thanks!

  2. Hi Erin, thank you so much for writing about RO*TEL. We love this recipe and think you should enter it into our recipe contest for a chance to win $2,000. For more info visit

    - The RO*TEL Across America Team


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