Making a soup using a Costco rotisserie chicken is a great, affordable, meal hack. The chickens are cheap and flavorful and the chicken bones can be saved to make a chicken stock, so you really can maximize the value. This white chicken chili is just another way that I use that rotisserie chicken. This chili is loaded with flavors from the roasted peppers and the different cheeses then topped with some fresh herbs and other toppings to make very filling and fresh comfort food.
The foundation of this chili is the rotisserie chicken. While I did make a stock out of a couple chicken carcasses I had frozen, you could use store bought chicken stock. The stock mixed with the cream that has been flavored with the sautéed peppers and onions, give the soup an amazing flavor. The cheeses that are added to the soup only enhance that flavor and turn this soup almost into a chowder. The result is creamy and packed with flavor.
To help balance out the richness of the cream and cheese in the soup I top this with some more traditional soup toppings. First I made homemade tortilla chips, but store bought could work too. Then I chopped up some fresh herbs and peppers. Next I diced an avocado and cut some lime wedges. This combination not only enhances the flavors of the chili but it also provides a nice texture contrast.
This white chicken chili would be perfect to serve at your next tailgate party or any fall evening when you are looking for a warm, creamy, comforting bowl of soup with a little kick.
White Chicken Chili
Course: SoupCuisine: MexicanDifficulty: Easy4
servings20
minutes20
minutes781
kcalCreamy soup with a slight background of heat.
Ingredients
2 2 Chicken Breasts (From rotisserie chicken, shred)
2 1/2 C 2 1/2 Chicken Stock
2 C 2 Heavy Whipping Cream
2 C 2 White Cheddar Cheese (Freshly Grated)
1/2 C 1/2 Monterey Jack Cheese (Freshly Grated)
8 oz 8 Cream Cheese (1 Package)
3 3 Jalapeno Peppers (Seeds Removed, Diced, 3/4C)
2 2 Poblano Peppers (Seeds Removed, Diced, 1C)
1 Medium 1 Yellow Onion (Diced)
4 Cloves 4 Garlic (Minced)
2 Large 2 Celery Stalks (Diced, 1/2C)
2 T 2 Extra Virgin Olive oil
1 T 1 Cumin Seeds (Toasted, Ground)
1 T 1 Coriander Seeds (Toasted, Ground)
1 1 Lime (Zest)
- Toppings
Fresh Tortilla Chips (Store bought will work too)
1 1 Bunch Cilantro (Diced)
1 1 Bunch Green Onion (Thinly Sliced)
1 1 Avocado (Diced)
2 2 Serrano Peppers (Thinly Sliced)
1 1 Lime (Wedges)
Shredded White Cheddar Cheese
Directions
- Optional Fresh Chips
- Heat 2 inches of vegetable oil in a small sauce pan to 350°F.
- Slice corn tortillas in half and fry 2- 3 chips at a time, about 1 min per side, remove from oils and top with a pinch of Kosher Salt.
- Repeat until you have the desired amount of chips.
- White Chicken Chili
- In large dutch oven, or soup pot, heat oil then add onions to pot. Sauté for 3-5 minutes stirring occasionally.
- While onions are cooking heat cumin seeds and coriander seeds over medium in a small sauté pan and lightly toast for 2-3 minutes. Add seeds to mortar and pestle and grind them into a smooth powder. Set aside until later.
- After onions have cooked and become translucent add in the celery and and diced peppers. Cook for an additional 5 minutes, then add in garlic, and cook for 30 seconds.
- Add chicken stock to the pot and stir to break up any bits that may be stuck on bottom of pot.
- Add in cream, and the coriander and cumin powder from earlier , and bring to a low simmer over medium heat. simmer for 10 minutes.
- Add in cream cheese, broken up into chunks, stirring constantly.
- After cream cheese is incorporated add in the shredded cheese and continue to stir.
- After all the cheeses have been added, add the chicken to the pot and cook for 2-3 minutes.
- At this point the soup should be a smooth creamy consistency. Taste soup and adjust seasoning levels with salt and pepper.
- Serve hot with your favorite toppings.
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