Recently I saw an episode of Triple D where Guy went to a restaurant called “Soup Nation“. It was a darling little place that made their own sourdough bread and served it with so many delicious soups: 3 Cheese Tomato, 5 Spice Chicken, Butternut Squash Parmesan, Campfire Bean Chili, Black Bean & Sour Cream.
Oh my. And it doesn’t stop there.
Bangkok Sweet Potato, Alpine Beer Cheese, Moroccan Lentil, Mushroom Mascarpone and even a Smokey Black Eyed Pea Soup.
It seemed to me a perfect restaurant and it’s now on my list to visit. Want to go to Oregon with me?
I’ve always loved making soup. Creating layers of flavor with onion, garlic, stock and vegetables along with bits of meat as protein is a complete meal-in-a-bowl and it makes me so happy. Sipping that deeply flavored broth with a chunk of chicken, beef or sausage chiming in every now and then is what cold weather is made for.
The Best White Chili Recipe
So here is my favorite soup – this White Chili is a recipe I have made since I was a teenager. Every month I looked for my Taste of Home recipe magazine to arrive in the mail and I read it from cover to cover. When I was 13, my aunt called me one day and said she had just gotten her new Taste of Home. She told me I needed to make this recipe called White Chili, that it was incredible. So as soon as my magazine arrived in the mail I asked my mom to get the ingredients and I started chopping chicken and onions and crushing garlic. I added the beans and poured in the chicken stock. I sprinkled in the oregano, salt, pepper, and tossed in the green chilies. After it simmered, I whisked in the heavy cream and sour cream until it was perfectly smooth. My whole family loved it! There were 12 of us to please, and that wasn’t something that happened every day or even every week. So I made it again. Soon it was in regular rotation at our house.
I’m still making this soup regularly for my own little family almost 10 years later. It’s also my favorite meal to take to a friend who’s just had a baby, or as a little get-well-soon gift. There’s a reason soup is hailed as comfort food in many different cultures!
Not much is more comforting than a steaming bowl of creamy rich broth that warms you through and makes the world a better place. At least for me, in my world right now, as I sip my soup.Soup makes the world a better place.Click To Tweet
TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES: 7 servings
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1-1/2 teaspoons garlic powder (I use fresh garlic, it’s even better!)
1 tablespoon olive oil
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (I omit these when making for children who don’t like spicy food)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
A sprinkle of crushed red pepper
1 cup (8 ounces) sour cream
1/2 cup heavy whipping cream
Tortilla chips, optional
Shredded cheddar cheese, optional
Sliced seeded jalapeno pepper, optional
- In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink.
- Add the beans, broth, chilies, and seasonings.
- Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
- Remove from the heat; stir in sour cream and cream. If desired, top with tortilla chips, cheese, and jalapenos.
Yield: 7 servings.
1 cup: 334 calories, 16g fat (8g saturated fat), 81mg cholesterol, 1045mg sodium, 24g carbohydrate (3g sugars, 7g fiber), 22g protein.
Tap here to get the original recipe, which I changed slightly to suit our tastes.
P.S. If you are a fan of soup, do yourself a favor and buy these soup spoons. I admired them for years and recently bought myself a set.Soup spoons have absolutely upgraded my soup experiences from perfect to legendary.Click To Tweet
Stop slurping your soup and start sipping, your family and friends will thank you.
Are you a soup lover? Comment and tell us about your favorite soup!