White chili is one of my favorite wintertime recipes! I love to throw all the ingredients in the Crock Pot and let them simmer on a cold winter day.
I like to make my own soups so I can control the sodium and quality of the ingredients. Most of the time I soak my own beans, but if I use canned beans I usually use beans that have no sodium added (I find them in the health food section of our local grocery).
Here’s my favorite recipe for white chili:
White Chili With Chicken
- 4 cups low sodium chicken broth
- 2 chicken breasts (diced)
- 2 cups navy or great northern beans
- 2 cups cannelloni beans (white kidney beans)
- 1 small can green chilis
- 1/2 medium onion diced
- 2-3 cloves of garlic minced
- 1 Tablespoon of chili powder
- 1-2 teaspoons cumin
- 1 stalk of celery diced
- 1-2 carrots finely diced (optional)
- Celtic sea salt to taste (I don’t usually add any salt, but my husband does)
- Soak the beans overnight if you’re not using canned, then cook for a couple hours until tender and drain.
- Combine the chicken broth, chicken breast, beans, celery, onions, garlic, and carrots in a large stock pot, and let simmer on medium heat for about 1/2 hour, or place in the slow cooker and let it cook all day on medium heat.
- Add the green chilies, cumin and chili powder about 10 minutes before you’re ready to serve.
You can also add a few drops of hot sauce, like Frank’s Red Hot to the finished soup before you serve it to kick the heat up a notch or two.
Serve with corn chips instead of crackers. You can also garnish your soup with a little shredded cheese, sour cream, or some avocado slices and cilantro. Yum!