This flavorful white chicken chili is a tasty cousin to your classic red chili. It has just enough zest and spices to wake up your taste buds and is delicious served with tortilla chips, shredded cheese, and sour cream. This soup is creamy and comforting and always a hit when served. 

This chili is perfect for the chilly soup months in fall and winter. It’s a family favorite in our house. I also love this recipe because I can make it quickly in about 30 minutes if I use precooked chicken and canned chicken broth. 

Ingredients Needed to Make White Chicken Chili:

• yellow onion
• olive oil
• minced garlic
• chicken broth, if you cook your own chicken for this chili then you’ll have the broth you need 
• diced green chilies
• salt
• black pepper
• cumin 
• paprika
• oregano
• coriander 
• cannellini beans
• sweet corn
• cream cheese
• cooked shredded chicken 
• lime juice 
• fresh cilantro 
• toppings like tortilla chips, shredded cheese, lime wedges, chopped cilantro, and avocado slices 

How to Make White Chicken Chili:

• In a large pot, sauté the onion and garlic in oil. 
• Add the broth, diced green chilies, salt, pepper, cumin, paprika, oregano, coriander, cannellini beans, and cream cheese. Stir and bring to a simmer letting the cream cheese melt. 
• Add the chicken and simmer for a couple Minutes to warm through.
• Add the lime juice and chopped cilantro. Stir and remove from heat.
• Serve with toppings of your choice. Enjoy! 

I hope you enjoy this chili and it becomes a favorite in your house as well. 
~Rachel Ballinger ☕️💕

”A lot of living happens in the kitchen.”    ~Rachel 

Print

White Chicken Chili

This creamy white chicken chili is a flavorful alternative to its red beef cousin. It has just enough zest and spice to wake up the tastebuds and is delicious served with tortilla chips, shredded cheese, and sour cream. Always an instant hit whenever it’s served.

Course Main Course, Soup

Cuisine American

Keyword Chicken, Chili, Main Course, soup

Total Time 30 minutes minutes

Servings 8 Servings

Ingredients

• 1/2 large yellow onion diced
• 1 tbsp olive oil
• 2 tsp minced garlic
• 3 cups chicken broth
• 1 7 oz can of diced green chilies
• 1 tsp salt
• 1/2 tsp black pepper
• 1 1/2 tsp cumin
• 1/2 tsp paprika
• 1 tsp oregano
• 1/2 tsp coriander
• 2 15.5 oz cans cannellini beans
• 1 1/2 cups frozen sweet corn
• 1 8 oz package cream cheese, cut into 1” squares
• 2 1/2 cups shredded cooked chicken rotisserie or leftover chicken works great
• 1 tbsp lime juice
• 2 tbsp chopped fresh cilantro plus more for garnish
• Toppings: tortilla chips, shredded cheese, sour cream, lime wedges, chopped cilantro, and sliced avocado

Instructions

• In a large pot, add the oil and onion and sauté for about 5 minutes. Add the minced garlic and sauté for another minute.
• Add the broth, green chilies, and seasonings and bring to a simmer.
• Add the beans, corn, and cream cheese. I cut the cream cheese into little squares to help it melt better. Stir and simmer until cream cheese is dissolved. Add the chicken and simmer for 10-15 minutes.
• Stir in the lime juice and cilantro and serve.
• Serve with tortilla chips, shredded cheese, sour cream, lime wedges, chopped cilantro, and avocados if desired.

The post White Chicken Chili appeared first on My Everyday Ordinary Life.

If you’re looking for the perfect meal for a chilly autumn evening, this pumpkin chili will hit the spot. Full of warm spices and protein, the ground beef pairs perfectly and unexpectedly with pumpkin and cinnamon to make a dish that will satisfy your fall food cravings! 

And if you want to elevate the autumn vibes experience, serve the soup in a big pumpkin! So much fun and the kids and adults alike love it. Scrape off bits of the cooked pumpkin from the inside and add it to the soup for extra flavor.

Reasons to make this pumpkin chili:

• Because its’s the perfect fall dish! Warm and cozy and full of protein. 
• It’s fast to throw together. A quick delicious homemade meal. Make a pan of skillet cornbread to go with it and you’ll make everybody happy. 
• If you decide to serve it in a pumpkin, you’ll make the best fall memories for your kiddos. They’ll never forget when mom served the chili in a pumpkin. 

How to Prepare the Pumpkin for Chili:

Step One:

Pick a nice round pumpkin. Wash it and dry it off. 

Step Two: 

Using a large, sharp knife, cut the top off in a circle around the stem. Remove the seeds and strings from the inside of the pumpkin. Save them to roast for a snack or feed them to your chickens!

Step Three:

Drizzle the inside of the pumpkin with olive oil and sprinkle with salt. 

Step Four:

Place on a baking pan or large cast iron skillet and bake in a 350 degree oven for one hour or until soft. You don’t want it falling apart and sagging, it needs to held its shape still. You can prick it with a fork along the top or in the inside to see if it’s soft. 

Step Five :

Ladle your prepared soup into the pumpkin and place the lid on it until ready to serve. If your husband is nearby, have him pour the chili into the pumpkin for you. Much faster!
I like to set the filled pumpkin in the middle of the table. It makes a beautiful centerpiece! 

I doubled the recipe for the amount of chili shown in the pictures. I got the inspiration for this pumpkin chili from The Pioneer Woman. She’s amazing and her food is always delicious. Here’s the link to her recipe: Pumpkin Chili.

So just prepare your pumpkin and while it’s baking in the oven, make the chili and cornbread. Set the table, gather the family, and make some beautiful autumn memories together. 🍂

Lots of Love, 

~Rachel Ballinger ☕️💕

”A lot of living happens in the kitchen.”   ~Rachel 

Print

Pumpkin Chili

Pumpkin chili is perfect for chilly autumn evenings! Full of all the classic chili flavors with a hint of cinnamon and pumpkin.

Course Main Course, Soup

Cuisine American

Keyword Chili, dinner, Ground Beef, Pumpkin, soup

Total Time 45 minutes minutes

Servings 8 Servings

Author Rachel Ballinger

Ingredients

• 1 lb. ground beef
• 1 onion chopped
• 1 red bell pepper chopped
• 2 tsp minced garlic
• 2 tsp ground cumin
• 1 1/2 tbsp chili powder
• 1 tsp salt
• 3/4 tsp ground black pepper
• 1/2 tsp ground cinnamon
• 2 15-oz cans fire-roasted tomatoes, not drained
• 1 15-oz can kidney beans, drained and rinsed
• 1 15-oz can black beans, drained and rinsed
• 1 15-oz can pumpkin puree
• 2 1/2 cups chicken broth
• Cornbread shredded cheddar cheese for garnish, sour cream, and roasted pumpkin seeds if desired

Instructions

• In a large pot or dutch oven, brown the ground beef and season with a little salt, pepper, garlic powder.
• After cooking a couple minutes, add the chopped onion and bell pepper. Keep sautéing until beef is cooked and veggies are softened.
• Stir in the garlic, cumin, chili powder, salt, black pepper, and cinnamon.
• Stir in the tomatoes, kidney beans, black beans, pumpkin puree, and chicken broth.
• Bring to a boil over medium-high heat. Reduce the heat, cover, and let simmer, stirring occasionally, until the flavors meld, about 20 minutes.
• Season to taste with salt and pepper.
• Serve with cornbread, cheese, sour cream, and roasted pumpkin seeds if desired.

The post Pumpkin Chili appeared first on My Everyday Ordinary Life.