This White Chicken Chili is a hearty recipe that I make often in the winter months here in Wisconsin. I love the spiciness of this chicken and beans combination that is finished off with a rich, creamy broth.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Dinner, Main Course, Soup
Cuisine: American, Mexican
Keyword: comfort food, easy recipe, healthy recipe, make ahead
Servings: 10Servings
Calories: 385kcal
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Any other optional toppings you would like on your chili
Instructions
In a large kettle, sauté the onion and garlic in olive oil a few minutes until they are translucent and starting to caramelize. Add everything else (except for the heavy cream and fresh parsley). Stir to combine ingredients.
Heat covered on medium-high until the soup begins to boil, stirring occasionally. Then turn off the heat. Add the heavy cream and fresh parsley. Stir to combine.
Let sit until the pasta has softened. Approximately 5-10 minutes.