White Chili (Football Soup)
This recipe comes from The Blue Owl Restaurant and Bakery in historic Kimmswick, MO. My daughter named it Football Soup because we always make it when we have a crowd over watching the game after church Incredibly easy, freezes beautifully, and my bean-hating husband even loves it. I add an extra can of green chilies for more flavor. You can make it without the chicken for a cheaper meatless meal, and you can make it without the Monterey Jack cheese for a low-fat, less thickened soup (but the cheese adds a lot of flavor)
This recipe comes from The Blue Owl Restaurant and Bakery in historic Kimmswick, MO. My daughter named it Football Soup because we always make it when we have a crowd over watching the game after church Incredibly easy, freezes beautifully, and my bean-hating husband even loves it. I add an extra can of green chilies for more flavor. You can make it without the chicken for a cheaper meatless meal, and you can make it without the Monterey Jack cheese for a low-fat, less thickened soup (but the cheese adds a lot of flavor)
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 2 medium onions chopped
- 4 garlic cloves minced
- 2 (4 ounce) canschopped mild green chilies
- 1 1/2 teaspoons dried oregano crumbled
- 3 cans great northern beans undrained
- 6 cups chicken stock or 6 cups canned chicken broth
- 4 cups chopped cooked chicken to taste
- 3 cups grated monterey jack cheese (about 12 oz.)
- Carbohydrate 2.29954708320447 g
- Cholesterol 41.5333333333333 mg
- Fat 3.85981708343345 g
- Fiber 0.433116673701835 g
- Protein 13.8465220833113 g
- Saturated Fat 1.00934500001133 g
- Serving Size 1 1 -14 serving(s) (67g)
- Sodium 41.6602916666391 mg
- Sugar 1.86643040950264 g
- Trans Fat 0.505411833333219 g
- Calories 102 calories
Step-by-step
- Heat oil in large pot over medium-high heat.
- Add onions and saute until translucent, about 10 minutes.
- Stir in garlic, then chilies, cumin, oregano, and cayenne and saute 2 minutes.
- Add undrained beans and stock and bring to a boil.
- Reduce heat and add chicken and cheese to chili and stir until cheese melts.
- Season to taste with salt and pepper and ladle into bowls.
- FOR FREEZING: Pour soup into a rigid container (or freezer bag), label and freeze. To reheat, thaw in refrigerator overnight or simply put frozen soup into a large pot and gently heat, with lid on and stirring often, till heated through.
White Chili (Football Soup): A Game Day Favorite
As a busy mom, finding time to cook delicious and satisfying meals can be a challenge. But when game day rolls around, the pressure is on to deliver a crowd-pleasing spread that's as easy to prepare as it is to devour. That's where my White Chili, affectionately nicknamed "Football Soup" by my daughter, comes in. This recipe has become a family staple, perfect for those chilly autumn evenings spent cheering on our favorite team.
This recipe isn't just a game-day wonder; it's a versatile dish that caters to various dietary preferences. My husband, a self-proclaimed "bean hater," surprisingly loves it. The secret? A generous helping of green chilies adds a delicious kick that completely masks any bean-related apprehension. And if you're looking for a lighter option, simply omit the chicken or Monterey Jack cheese—though I do recommend keeping the cheese for its incredible flavor boost. The creamy texture it lends to the soup is simply irresistible.
What truly sets this White Chili apart is its convenience. It's unbelievably easy to make, requiring minimal chopping and prep time. Plus, it freezes beautifully, allowing you to make a big batch and store it for those days when time is of the essence. I often make a double batch, portioning it into individual containers for quick and easy meals throughout the week. No more frantic searches for last-minute dinner solutions!
Beyond the ease and adaptability, the taste is simply outstanding. The perfect blend of savory spices—cumin, oregano, and a hint of cayenne—creates a warm, comforting flavor that's hard to resist. Each spoonful is a burst of flavor, balancing the creamy texture of the beans with the subtle heat of the chilies. The chicken adds a protein punch, making it a complete and satisfying meal. It's perfect for a casual get-together, a comforting weeknight dinner, or even a simple lunch.
The beauty of this White Chili is that it's endlessly customizable. Feel free to experiment with different types of beans, add other vegetables like corn or bell peppers, or adjust the spice level to your liking. The possibilities are truly endless. For those with a sweet tooth, consider a dollop of sour cream or a sprinkle of cilantro for an extra layer of flavor. The flexibility makes it a perfect recipe for anyone looking for a go-to meal that’s both delicious and versatile.
Over the years, this White Chili has become more than just a recipe; it’s a tradition. The aroma of the simmering soup fills our home with warmth and cheer, and the shared enjoyment of a hearty bowl brings our family closer. It's a testament to simple cooking done right, a reminder that the most satisfying meals are often the ones that are easy to prepare and brimming with love.
So, whether you're hosting a game day gathering or simply craving a comforting bowl of chili, give this recipe a try. I promise you won't be disappointed. And trust me, even your bean-hating spouse might just become a convert. It's a winner all around—delicious, easy, and perfect for any occasion.
More than just a recipe, it's a memory maker, a conversation starter, and a testament to the power of simple, heartfelt cooking. So grab your ingredients, and let the culinary adventures begin!
