A hearty White Bean Chicken Chili Soup with a flavorful broth. This recipe emphasizes seasoning and browning the chicken for enhanced flavor, complemented by garlic, bell peppers, and a touch of cream cheese for richness.
1: Toss chicken with spices and olive oil. Marinate for 15 minutes in the fridge or overnight.
2: In a dutch oven, brown the seasoned chicken on medium-high heat.
3: Remove chicken from the pan, lower heat.
4: Add onions, peppers, garlic, a pinch of salt, and pepper. Cook until softened.
5: Pour in the can of corn and green chiles, then add the chicken back in.
6: Add chicken stock, beans, bay leaves, and cream cheese.
7: Let bubble on the stove top, lid on, for 30-40 minutes until chicken is cooked through.
8: Shred the chicken slightly once everything is cooked.
9: Alternatively, transfer to a crock pot on low for 3-4 hours.
10: Serve with sour cream, tortilla strips, avocado, hot sauce, cilantro, and shredded cheese.
