We’re stuck in a never ending winter here in the good old Midwest. And while it’s completely, soul-suckingly depressing (and cold), there’s not a whole lot you can do to change it (I mean, unless you move). So, if you can’t beat Mama Nature, you can at least make Mama Ruthie’s White Chicken Chili…and let the warm spiciness transport you somewhere warm.
My mom usually doubles this recipe and freezes half. I’d recommend you do the same, so that way you’ll have soup on hand for when the snow flies on Memorial Day…stupid winter…
1 tbsp butter (I use light butter)
1 1/2 C celery, chopped
1 C yellow onion, diced
1 green pepper, chopped (when doubling the batch, Ruthie uses 1 green and 1 yellow/red/orange pepper)
3 cloves garlic, minced
28 oz. reduced sodium chicken broth
2 cans great nothern or cannellini beans (look for reduced sodium varieties)
1 C chunky salsa (I use Mama Ruthie’s salsa because it’s the best, duh)
3 C chicken, cubed (about 2-3 chicken breasts)
2 tsp cumin
2 bay leaves
1/2 C fat-free half & half
2 tbsp cornstarch
salt & pepper
- In a large dutch oven, melt the butter and add the celery, onion, pepper, and garlic. Add a dash of salt and pepper, and saute the veggies until softened.
- Add the chicken broth, beans, salsa, chicken, cumin, and bay leaves. Stir to combine.
- Place the half & half and cornstarch in a bowl and whisk to combine. Slowly stir the slurry into the soup.
- Bring the pot to a boil and cook for 2 minutes or until slightly thickened.
- Reduce heat and continue to simmer for 10 minutes or longer. Season to taste with salt and pepper.