Chicken White Chili

Oh, and one other thing that I love is making (and eating!) soup, in the fall. I'm not sure why I feel those two things go together but the cooler, windy, fall weather makes me dream soup. So, while I have a massive pot simmering on the stove, I'm going to preemptively post this (hopefully) delicious recipe for White Chicken Chili given to me by a former private chef, turned Culinary Institute professor who, in my book, walks on all-things-food water...and is a good friend as well.


1/4 cup butter
1 cup diced onion
1/2 cup diced celery
1 cup sliced carrots
3/4 cup flour
4 cups chicken broth
8 oz low fat cream cheese (room temp)
2 cups milk
1 1/2 cups low fat sour cream
1/2 cup sliced green onion
4 cups shredded, cooked chick breast
24 oz Northern beans
salt/pepper to taste
shredded cheddar, garnish

In a large stockpot, melt butter over medium heat. Add the onion and saute until soft, about 5 mins. Add the celery and carrots; continue to saute until veggies are tender, about 10-12 mins. Add flour and stir continuously for about 1-2 mins. slowly add the chicken broth, whisking constantly, until mixture is smooth and thickened. Add cream cheese, milk and sour cream; cook until smooth and combined. Add green onions, chicken and beans and cook until heat through, about 5-7 mins. Season with salt and pepper. Sprinkle with shredded cheddar once ladled into bowls.

I have no photo (stock photo above), but trust me...it'll be good. You can also spice things up by adding some green, extra-hot, jalepeno salsa like I did. Smokin'!

If you have any favorite soup recipes, PLEASE share!!