This White Chicken Chili might be my most favorite soup recipe of all time. I’m not even joking when I say that we have probably made the recipe over 30 times and still don’t get tired of it. However, if you do not omit the jalapeno pepper from the soup, it will pack a lot of heat. My husband and I jokingly call this “cough-soup” because those seeds can induce a little cough in response to the heat. If serving little ones, you will definitely want to omit the jalapeno seeds and potentially scale back on the amount of jalapeno used. I adapted this recipe from the Averie Cooks, Chicken Chili Recipe.
Egg-free, grain-free, gluten-free, nut-free, soy-free, dairy-free, corn-free
Makes 5 large or 8 small servings
3 tbsp. Olive Oil
2 Yellow Onions (diced)
1 Jalapeno Pepper (finely diced and seeds removed)
4 Garlic Cloves (minced)
4 c. Low Glutamate Chicken Broth
4 c. Shredded cooked chicken (we use Whole Foods Prepared Naked Rotisserie Chicken)
2 cans Cannellini Beans (rinse and drain one can, and blend the other can in its juices until smooth)
1 tbsp. Lime Juice (fresh)
1 tbsp. Cumin
1 tsp Oregano (dried)
1 tsp Himalayan or Sea Salt
1 tsp Black Pepper
1/2 c. Fresh Cilantro leaves (chopped/packed)
In a large dutch oven or stockpot, sautee olive oil, diced onion, and finely diced jalapeno over medium-high heat. Sautee until vegetables soften, and onions become slightly translucent. Add minced garlic and stir until well incorporated. Add chicken broth, chicken, lime juice, cumin, oregano, salt, pepper, and beans. When adding the beans, one can of beans rinsed and drained, while the other can of beans should be blended separately in its own juices and smooth. We like to use an immersion blender and quickly blend one can of beans without the mess. Allow soup to boil for 7-10 minutes and add chopped cilantro before serving.
To keep this dish lower in histamine, use fresh or quickly frozen broth. We like to store extra servings of this in our freezer for an easy last-minute meal.