I don’t like soup; I’ve never liked it. I literally roll my eyes at chicken noodle soup. (It probably rolls its eyes right back at me.) There’s only one exception to this aversion – cream soup, the kind made with heavy cream that coats your tongue in silky deliciousness. Think corn chowder, lobster bisque, etc. I also love chili.
Back in the fall, my BFF invited me to her house for White Chicken Chili. She got the recipe from Seven Mountains Wine Cellar just outside State College, PA. This is one of my favorite local wineries, so I had a feeling I would love the chili.
Made with chicken, beans, sweet corn, cheese for creaminess, and, of course, wine – I really dug this chili.
In fact, I liked the stuff so much that I decided to serve it as the main course for my mom’s birthday party last month. Along with a traditional red chili, this was the star of the show. Multiple people asked for the recipe. Thankfully, I have a space on the Internet to share it with everyone.
Also, (I feel like I say this for every recipe.), this is so simple to make. Once the chicken, onion, and garlic are sautéed in a pan (or in your slow cooker if you have one that allows you to do such things), the rest of the chili comes together in the slow cooker. Set it and forget it.
While making it, I did tweak the recipe a bit. However, a huge thanks to Seven Mountains for sharing the recipe. Whether you were the creators or just passing it along, job well done.
Let’s get into it.
Here's what you will need:
2 boneless and skinless chicken breasts, diced
1 large onion, chopped
4 large garlic cloves, diced
1 tablespoon olive oil
2 cups chicken broth
1 teaspoon cumin powder
1 cup Chardonnay (dry and buttery, if possible)
1 can (15 1/2 ounces) great northern beans, drained
1 can (15 1/2 ounces) chickpeas, drained
2 cans (11 ounces) sweet white corn, drained
1 can (4.5 ounce) diced green chilies, drained
8 ounces Monterey Jack cheese, shredded (plus extra for garnish)
Salt and pepper to taste
chopped parsley for garnish (optional)
In a large skillet with olive oil, sauté the diced chicken, onions, and garlic.
In a 5-quart slow cooker, add the cooked chicken, garlic, and onions. Then mix in the rest of the ingredients. Salt and pepper to taste. Set the slow cooker to high and heat for 45 minutes to 1 hour until the chili is hot.
Serve in a bowl and garnish with Monterey Jack cheese and chopped parsley for color.
Definitely give this soup a try. I hope you love it as much as I do.