Chicken Vegetable White Chili features tomatoes and plenty of vegetables. It’s almost like a cross between traditional white bean soup, minestrone, and chili. Continuing on my convenience and cost-saving winter soup jag, this one is particularly helpful for solving dinner problems. First and most importantly, everyone loves it. Secondly, everyone enjoys the garnish options and customizing each serving. Three, it’s loaded with chicken breast chunks that are lower in fat than traditional beef chili, but just as satisfying and filling. Four, you can make it meatless. Five, you can skew toward scratch with your own homemade broth and beans or lean toward convenience with canned broth and beans. Six, yes, you can add even more vegetables like shredded cabbage or even winter squash or potato chunks.
Adding the right amount of salt is up you and dependent on whether you went for the convenience of cans. Soup containing canned beans and broth will likely need a little salt. If you have access to roasted green chiles, by all means, you know to use them. Otherwise, folks get those little cans. Feel free to add some heat in the form of cayenne pepper, Tabasco, salsa, or chopped fresh serranos or jalapenos tossed right into the chili.
- 1 medium onion, chopped (about 1 1/2 cups )
- 2 ribs of celery including the leaves, chopped, (about 1 cup)
- 2 tablespoons vegetable or olive oil
- 3 cloves garlic, peeled, crushed and minced
- 2 medium carrots, peeled and sliced
- 1 can (14.5 ounces) diced tomatoes and juice
- 2 cans (14.5 ounces) chicken broth (or one can broth and 2 cups water)
- 1/2 cup chopped roasted green chiles or two cans (4 ounces each) chopped green chiles
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano leaves
- 2 cans (15.5 ounces each) white beans or 4 cups cooked dried white beans
- 2 cooked boneless, skinless chicken breast halves, diced (about 2 cups)
- Grated cheese (Cheddar or whatever you like), chopped fresh cilantro, green onion slices, salsa, sliced fresh jalapeno or serrano peppers, sour cream or Greek yogurt, tortilla chips
Cook the onion and celery in the olive oil over medium-high heat in a large soup pot until the onions are tender, about 5 minutes.
Add the garlic and continue cooking an additional minute.
Add the carrots, tomatoes, broth, green chiles, cumin, and oregano.
Simmer until the carrots are tender, about 10 minutes.
Add the beans and chicken. Simmer until hot. Season with salt to taste.
Serve with your choice of garnishes. Makes 8 servings.
Use two cups of any leftover chicken. It doesn't have to be chicken breast.