A White Chicken Chili with personality! It’s not exactly healthy, thanks to the addition of sour cream & heavy cream – but don’t leave them out. I promise they take the soup to a whole new level! Substitute Original, Mild or Hot Rotel, depending on your preferred spice level.

Ingredients

8 serv.

large yellow onion, chopped↗1
olive oil↗1 tablespoon
garlic powder↗2 teaspoons
ground cumin↗1 tablespoon
dried oregano↗2 teaspoons
white pepper1⁄2 teaspoon
kosher salt↗1 teaspoon
(10 ounce) can original rotel1 can
(10 ounce) can hot rotel1 can
(15 ounce) cans great northern beans, drained↗2 cans
(4 ounce) can chopped green chilies1 can
low sodium chicken broth↗32 ounces
rotisserie chicken, shredded↗1
sour cream↗1 cup
heavy cream↗1⁄2 cup

Step-by-step instructions

1
Sauté onions in olive oil until softened, about 10 minutes. Add spices & sauté briefly.
2
Add Rotel, beans, green chiles & chicken broth. Bring to a boil, then reduce heat to a simmer.
3
Add shredded chicken and simmer uncovered for 30 minutes, stirring occasionally.
4
Reduce heat to low and add sour cream & heavy cream. Be careful not to allow soup to boil again once they have been added.
5
Serve with tortilla chips, diced avocado & a sprinkle of chopped fresh cilantro, if desired.

Source: food.com

Original recipe ↗

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