This white chicken chili with bacon
This white chicken chili with bacon is so delicious. It's perfect for a cold winter evening or any time you have chicken to use up. It can be on the table in about 30 minutes. Serve with some warm bread for an extra special meal!
Equipment
- frying pan for bacon
- cutting board
- knife
Ingredients
- 3 Cups chicken Diced
- 2 sweet onions diced
- 1 15 oz great northern beans rinsed and drained
- 1 4 oz. green chilis mild, drained
- 6 Cups Bone Broth Chicken bone broth
- 4 oz cream cheese
- 1 Cup corn frozen sweet
- ½ Cup sour cream
- 1 teaspoon oregano
- ½ teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 8 oz bacon cooked and crumbled for topping
- 1 avocado for topping
- 2 limes squeezed
- 1 Cup cheddar cheese for topping
- 2 tablespoon garlic fresh+minced
- olive oil for drizzling
Instructions
- Grab what you need. Start off by cutting the chicken into small pieces. Season with salt and pepper. Heat your pan and drizzle in a little olive oil. Fully cook your chicken. Set aside.
- Peel and dice your onion. The smaller the pieces, the better. Drain and rinse the beans. Wash the limes and cut them in half.
- In a separate pan, start cooking your bacon. Cook until crispy so that you can crumble it for a topping.
- On medium high-In the pan that the chicken was cooking in, place a tablespoon or so of olive oil, add your onions and garlic. After about 3 minutes, add in your green chilis. Add in the other seasonings: salt, pepper, oregano, cumin.
- Pour in your bone broth, beans, and corn. Put the lid on and simmer for about ten minutes. Add chicken back in, cream cheese, sour cream, and the juice of two limes.
- Serve hot, add bacon, avocado, and cheddar cheese for toppings.
Notes
If you like to have extra veggies in your soup, I love to add frozen cauliflower and shredded zucchini. I also like to use my immersion blender before I add any meat to thicken the soup base up.
Tried this recipe?Let us know how it was!