White Chili Chowder
Using up what is in the pantry
I had never made a soup using both beans and potatoes. It seems like recipes either call for one or the other, but I love both! In this recipe I combine the two and experiment with using cream cheese to thicken the soup and make it even creamier than traditional white chili. You can use double the beans for a more traditional chili. Feel free to throw in any vegetables you need to use or lose.
- 1-1.5 lbs Chicken Thighs, Cut into 1 inch pieces
- 1 medium Yellow Onion, Diced Medium
- 2 cloves Garlic, Minced
- To Taste Salt and Pepper
- 1 1/2 tsp Cumin
- 1 tsp Oregano, Ground
- 1/4 tsp or to taste Cayenne Pepper
- 1 can Great Northern Beans, Drained and Rinsed
- 1 cup Potato (Your choice), Skin on or off, 3/4 inch cubed
- 1 Stalk Celery, Sliced Thin
- 1 4oz can Hatch Green Chile
- 1 cup Half and Half
- 4 oz Cream Cheese
- 2 1/2 cups Chicken Stock
- 2-4 Green Onions, Sliced with bottoms reserved for cooking, tops reserved for garnish
- 1-2 Bay Leaves
- 1 Tbsp Vegetable Oil
- Heat a fry pan to medium high. While the pan is heating season the chicken cubes with additional cumin, oregano, garlic, salt, and pepper to taste. This seasoning is not included in the quantities listed and is purely preference. If in doubt, leave this seasoning out. Add the vegetable oil, onion, celery, and white bottoms of green onions to pan. Cook 1-2 minutes. Add the chicken and continue cooking 4-6 minutes, letting the chicken sit periodically so it can develop brown spots. When the chicken is almost done, add the garlic and sweat briefly to release the aroma.
- Transfer the chicken and vegetables to a stock pot and add stock, beans, potatoes, chile, and spices(including bay leaves). Bring to a low boil, cover, reduce heat and simmer for 45-60 minutes. Stir occasionally.
- Add the cream cheese in slices and stir to melt and combine. Remove from the heat and add the half and half. Serve topped with green onions and a side of cornbread (recommended).
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© 2017 Melissa Althen