White Chicken Chili Soup

Cold nights call for warm soup! This chicken chili comes together quick and is full of flavor.

White Chicken Chili - Image Source: Molly Morgan

White Chicken Chili
Serves 6 - 8

Ingredients:
1 tablespoon extra virgin olive oil
1 jalapeno, seeds removed and diced
1 red onion, diced
1 pound chicken thighs or breasts, cut into 1/2-inch pieces
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1 1/2 cups frozen sweet corn kernels
2 (15 oz) cans great northern beans, drained and rinsed
32 oz low sodium chicken stock
1/2 cup heavy cream

Directions:

1. In a stock pot, warm the olive oil over medium heat. Add the jalapeno and onion. Saute for 5 minutes until tender.

2. Then add the chicken, chili powder, garlic powder, and cumin. Cook the chicken for 10 minutes, until mostly cooked through.

3. Add the corn, beans, and chicken stock. Bring to a boil and then reduce the heat and simmer for 15 minutes.

4. Finish with adding the heavy cream, divide among bowls, and serve.

Serving suggestion - serve with whole grain corn bread!