With the cold weather still in abundance, January is the perfect month to celebrate and enjoy soup of all kinds. Soup recipes are easy, hearty, and often inexpensive to make. You’ll have enough for lunches and dinners, plus leftovers for the freezer
From thick, creamy, calorie laden soups like bisque and chowder, to broth-based and the vegetable-laden soups, almost every country around the world has its own special recipe. This month, experiment with different soups and maybe even try a new recipe.
Here is a basic recipe for White Chicken Chili. What is in your soup pot this month?
White Chicken Chili Recipe
3 tablespoons olive oil
1 medium onion, finely chopped
2 lbs. cubed boneless skinless chicken
1 teaspoon salt
1 Tablespoon minced garlic
2 (15 ounce) cans great northern beans, drained
7 ounces diced green chilies
2 teaspoon cumin
1/2 teaspoon black pepper
32 ounces chicken broth
1 teaspoon oregano
1/4 teaspoon cayenne pepper
1/2 cup sour cream
1/2 cup half-and-half
Shredded Monterey Jack cheese
Crushed tortilla chips
Total time 55 minutes · Prep 15 minutes · Cook 40 minutes
1. Sauté the onion, garlic, and chicken in the olive oil until chicken is no longer pink.
2. Add the beans, broth, chilies, and all of the spices, simmer covered for 1/2 hour.
3. Add the sour cream and half and half, stirring frequently until hot. (Do not boil or the dairy will “break”) Ladle into bowls and serve with your choice of toppings. Serves 8.
Did you try out the recipe? Let us know in the comments what you thought!