White Chicken Chili Soup
For some strange reason, around this time of year, I seem to get a urge to have soups again. Just one really giant crockpot soup seems to hit the spot, and then I’m finally done with “Winter Foods” and can move on LOL 😀
So… this was my fulfillment of that craving. A beautifully white, healthier version of the full fat and cream White Chili, this version has more protein and less fat, and is packed full of veggies to round out the meal as a “complete” meal for nutrition.
It. Is. SO. Delicious! And it’s just beautiful!
Even though this version has a lot less fat than the usual one, my husband remarked that it still tasted as though it should be extremely fattening 😀 YES! Goal met!!! You know you’ve made a good recipe when it tastes like it should be “bad for you” food 😉
Anyway, here is the recipe below. And you literally just chop everything, put the raw chicken (sliced/pounded/prepped) at the bottom of your crockpot, add the water and chicken bouillon (or chicken broth), and all the chopped ingredients, spices, give it a stir, and then cook on High for 4 hours, or on Low for 8 hours.
pie … er… soup!
- 3-4 pounds chicken breasts
- 24 oz chicken broth (or water mixed with 2 tbs chicken bouillon)
- Two 15 oz cans (large) of Great Northern Beans, drained
- 1 yellow onion diced
- 1 stalk of cilantro, minced
- 2 cloves garlic minced
- 1 very large can of diced tomatoes and chili peppers
- 2 jalapenos diced
- 1 very large can of creamed corn (makes it extra creamy since we’re not using real cream)
- 1 cup plain greek yogurt (OR half and half – usually this is where people add heavy whipping cream, but the yogurt is MUCH healthier and gives it a creamy taste and texture)
- 1 tbs Cumin
- 1 tbs Oregano
- 1 tbs Chili powder
- 1 tsp Cayenne Pepper
So again, you just literally chop everything, open the canned foods, lay the chicken in strips or pieces on the bottom of your crockpot, fill it up with the water or chicken broth, add the spices and you’re set!
You DO need to take the chicken out at the end, quickly shred it with two forks in a bowl (super easy because it’s SO tender), and add it back in.
Add the greek yogurt when you add the chicken back in, whisking it into the chili (or add your half and half). Then cook on High for 15 minutes more, and you’re done!
It basically cooks itself.
And there you have it. A much healthier version of the scrumptious White Chicken Chili!