White Chicken Chili Recipe

White Chicken Chili Recipe

The BEST white Chicken Chili recipe you will ever try! Bold statement, right? Trust me. It’s easy and bursting with fresh flavors. Sure to be a family favorite!
Cook Time 35 minutes
Servings 7 people

Ingredients

  • 1 TBS olive oil
  • 1 lb boneless skinless chicken breast cubed or sliced
  • 1 packet ranch seasoning
  • 2-3 jalapeños seeded and diced
  • 1/2 onion diced
  • 1 bell pepper diced
  • 1 celery stalk diced
  • 1 tsp minced garlic
  • 1 4 oz can green chiles
  • 8 oz garlic & herb cream cheese
  • 2 15 oz cans great northern beans drained and rinsed
  • 1 15 oz can whole kernel corn drained
  • 3 cups chicken bone broth
  • 1 tsp chili powder
  • 1 tsp cumin
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • Salt and pepper to taste
  • Optional: Monterey Jack cheese sour cream, jalapeños, cilantro, avocado, limes, etc.**

Instructions

  1. Heat the olive oil in a dutch oven or stockpot.
  2. Add the chicken and ranch seasoning.
  3. When the chicken is almost cooked, add the onions, bell peppers, celery, and jalapeños.
  4. Sauté for 5 minutes.
  5. Add in the garlic and sauté for 30 secs.
  6. Add the green chiles, cream cheese, beans, and corn.
  7. Stir in the chicken bone broth, chili powder, cumin, onion and garlic powders.
  8. Bring to a low simmer and cook, uncovered, for 20 mins.
  9. Taste and adjust seasoning as desired.
  10. Garnish with toppings of your choice.
  11. Enjoy!

Recipe Notes

Notes: *If you can’t find the garlic and herb cream cheese, use regular cream cheese. **Garnish with cheese, sour cream, jalapeños, cilantro, avocado, and/or limes.

Chicken Noodle Soup Recipe

I lost my voice. So, this recipe is definitely needed today! Homemade Chicken Noodle Soup recipes can sometimes seem complex. You have to make the stock, simmer until flavors develop, and be careful not to over season. I’m making it easy without skimming on the goodness. 

I prefer white meat in my Chicken Noodle Soup. But, feel free to use whatever you like. The whole chicken can be used it you’re making a large batch. I use bone in chicken breasts. I always sear the skin side of the bird before making a stock. 

Mirepoix! I love saying that dang word! But, it’s golden in a stock! Especially a soup stock! Saute them down right after searing your chicken. 

This is 100% feel good, wellness soup! I don’t think a cold can survive and piping hot bowl of this stuff. It was just what my throat needed! Store this recipe. It’ll come in handy during Cold and Flu season. Stay well, my loves.

Happy Cooking,

B. Coop

Chicken Noodle Soup Recipe

Servings 5

Ingredients

  • 2 T olive oil
  • 1 chicken breast
  • 1 diced onion
  • 2 sliced celery stalks
  • 2 cups sliced carrots
  • 2 tsp minced garlic
  • 1 bay leaf
  • 2 basil leaves
  • 2 T Italian seasoning
  • 8-10 cups water
  • 4 chicken bouillon cubes
  • 1 TBS onion powder
  • 1 TBS garlic powder
  • 2 cups egg noodles
  • salt and pepper to taste

Instructions

  1. Heat oil in a large pot
  2. Add in the chicken breast and sear on both sides until browned
  3. Remove the chicken
  4. Add in the onion, carrots, and celery
  5. Sprinkle a pinch of salt in the pot
  6. Saute for 6 minutes
  7. Add in the garlic and saute for 30 secs.
  8. Toss in the bay leaf, basil, and Italian seasoning
  9. Add the chicken back in
  10. Pour in the water
  11. Add the chicken bouillon cubes and bring to a boil
  12. Skim off the scum or foam off the surface of the liquid
  13. Lower the heat and allow it to simmer for 30 mins or until the chicken starts to fall off the bone.
  14. Remove the chicken and shred it
  15. Remove the bay leaf and basil; discard
  16. Add in the onion and garlic powders
  17. Salt and pepper to taste
  18. Add in the egg noodles and cook according to package instructions
  19. Return the chicken back into the pot
  20. Enjoy!

Chicken and Spinach Tortellini Soup

My air conditioner is on as I type this. It’s almost 70 degrees today. And tomorrow it’ll probably get down to the 50’s. Typical winter in Louisiana! But, I couldn’t wait on the weather to make soup! I’ve been wanting soup all week! And today, I got in my kitchen and made this heavenly Chicken and Spinach Tortellini soup!

Olive Garden, I want to challenge you to a soup-off! You Zuppa Toscana against my Chicken Tort soup! Let’s go! Seriously, I really believe that this recipe will win it. 

I love spinach, so I didn’t even bother chopping it up. I just put handfuls of fresh spinach leaves into my Dutch oven. Oh, and let me tell you that the aromatics from the mirepoix allow was incredible! My kitchen smelled so good while preparing this soup!

And it was very, very easy to make. I always encourage you to either make your own chicken stock or use a chicken base instead of those boxes of chicken broth. It really makes a difference in the end product. 

Serve it with some crusty bread and you’ll have the perfect chilly day lunch! Or, turn the AC on like I did and have it year round! 

Happy Cooking,

B. Coop

Chicken and Spinach Tortellini Soup
Serves 4
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 1 lb chicken breast
  2. 2 tsp olive oil
  3. 3 T butter
  4. 1/2 cup diced onions
  5. 1 cup sliced carrots
  6. 1-2 celery stalks (diced)
  7. 3 T flour
  8. 1 T minced garlic
  9. 5 cups chicken stock or 5 cups water & 5 tsp chicken base
  10. 1 T Italian seasoning
  11. 2 sprigs thyme
  12. 2 T onion powder
  13. 1 T garlic powder
  14. 9 oz package tortellini
  15. 3-4 cups fresh spinach leaves
  16. 1 cup heavy cream
  17. 1 cup grated Parmesan cheese
  18. salt and pepper to taste
Instructions
  1. Preheat oven to 350 degrees F
  2. Season chicken with salt, pepper, and 1 T onion powder
  3. Wrap chicken in foil, place on a baking sheet, and bake for 10-15 or until cooked through
  4. Allow the chicken to rest for 5 mins then chop into bite sized pieces; set aside
  5. In a Dutch oven, heat olive oil and melt butter
  6. Add in the onion, celery, and carrots
  7. Saute for 5-6 mins.
  8. Add garlic and saute for 30 secs
  9. Sprinkle in the flour and stir for 2 mins
  10. Pour in the chicken stock and add in the Italian seasoning, thyme sprigs, onion & garlic powders.
  11. Bring to a boil, lower heat, and allow to simmer for 15 mins
  12. Add in tortellini and refer to package instructions for cooking time; about 7 mins.
  13. Remove thyme stems
  14. Pour in the heavy cream and cheese
  15. Salt and pepper to taste
  16. Add the chicken and spinach
  17. Continue cooking for 4 mins
  18. Serve with crusty bread
  19. Enjoy!
Coop Can Cook https://coopcancook.com/

Slow Cooker Chicken Pie Pot Soup

Chicken Pot Pie just got real! And easy! The creaminess is pure comfort. Soooooo easy to make! Watch!

I’m enjoying this month of slow cooking. My poor slow cooker is all confused. Like, girl, when did you decide to put me to work! lol It’s making me lazy! Just throwing everything in one pot, putting on the lid, and going about my business has been a game changer for me. 

Feel free to use any veggies you’d like. Pearl onions, corn, green beans, hey, it’s your Crock pot! I hope you enjoy this one! And keep the recipe requests coming in!

Love, 

B. Coop

 

Slow Cooker Chicken Pie Pot Soup
Serves 5
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Ingredients
  1. 1 lb chicken breast cut into pieces
  2. 1/2 of an onion dice
  3. 22 oz can cream of chicken
  4. 1 10 oz can cream of chicken and mushroom
  5. 1/2 pint of heavy whipping cream
  6. 1/2 cup milk
  7. 1 cup sliced carrots
  8. 3 peeled and diced potatoes
  9. 2 celery stalks
  10. 1 pie crust sheet
  11. 2 tablespoons butter
Seasoning Blend
  1. 1 T Cajun seasoning
  2. 1 tsp Onion powder
  3. 1 tsp Garlic powder
  4. 1 T Accent seasoning
  5. 1 T thyme
Instructions
  1. Dice chicken breast and add to slow cooker
  2. Add in onion, soups, milk, cream, seasoning blend, and veggies (excluding peas)
  3. Cook on LOW for 6 hrs or on HIGH for 3 hrs
  4. Taste and season as needed
  5. Add in peas and cook for an additional 10-15 mins on HIGH
  6. Preheat oven to 400 degrees F
  7. Brush crust with melted butter
  8. Bake crust for 20 mins.
  9. Enjoy!
Coop Can Cook https://coopcancook.com/

Loaded Potato Soup Recipe (Slow Cooker Version Included)

So, Louisiana finally decided to have a winter! YAAAAAAY!!! Chile, I had to hurry up and make my soup for you before Summer returns next week. Seriously, we were wearing flip flops for Christmas. I can’t express how excited I am to make this Loaded Potato Soup for my Cookies! 

I’m challenging myself to give you guys slow cooker recipes this whole month! Yes, babies!! I’ve gotten your emails and messages for more “Crock pot recipes”. You know, I gotcha!

You can definitely use this recipe and make the soup on the stove for a shorter cooking time. Just make the roux, add in the liquids and potatoes, simmer for 25-30 mins, throw on some toppings, and ya done! This recipe is just plain simple. And the taste….lawwwwwd! Just make it and see for yourself. 

Love,

B. Coop

Slow Cooker Loaded Potato Soup
Serves 6
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Ingredients
  1. 4 cups (peeled and diced) potatoes
  2. 5 slices of bacon (chopped)
  3. 1/2 onion (diced)
  4. 4 cups chicken broth
  5. 1 cups milk
  6. 1/3 cup flour
  7. 1 T bacon grease
  8. 2 T butter
  9. 1 tsp each onion and garlic powder
  10. salt and pepper to taste
  11. 1 cup shredded sharp cheddar
Garnish
  1. bacon crumbles
  2. sour cream
  3. shredded cheese
  4. green onions or chives
Instructions
  1. Add potatoes, onions, broth, and spices to the slow cooker
  2. Stir well
  3. Cover and cook on low for 6-7 hrs or on high for 4 hrs
  4. Fry bacon, remove, and put aside for garnish.
  5. Drain grease reserving about 1 T in pan
  6. Add butter and melt
  7. Whisk in flour
  8. Pour in milk and whisk to prevent clumping
  9. Heat until mixture begins to thicken
  10. Pour mixture into slow cooker and stir well
  11. Cover and cook on high for 20-30 mins
  12. Taste and adjust seasoning if necessary
  13. Add in 1 cup of cheese
  14. Stir and serves with toppings of choice
  15. Enjoy!
Coop Can Cook https://coopcancook.com/

 

Stove Top Version

Russet Potatoes are my favorite in this recipe. I prefer a chunky soup, so I opt to cut the potatoes in 1/2 inch chunks.
Bacon is the foundation of the flavor of this soup! Bacon grease is our friend! I used it to saute the onions and garlic. Then add a little butter for the roux.
My cheese of choice is New York Sharp Cheddar! But, use your favor cheddar. Always buy the block and shred it yourself. Much better results!

Loaded Potato Soup Recipe

Servings 5 people

Ingredients

  • 4 large russet potatoes diced in 1/2 inch chunks
  • 6-8 slices of bacon chopped
  • 1/2 cup diced onions
  • 1 TBS minced garlic
  • 4 T butter
  • 1/2 cup all purpose flour
  • 4 cups chicken broth
  • 1 cup half and half
  • 1 cup whole milk
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 2 tsp Italian seasoning or Herbes de Provence
  • 1-2 cups shredded cheddar cheese
  • 1/3 cup sour cream
  • Salt and pepper to taste
  • Chives or green onions to garnish

Instructions

  1. In a stockpot, add in the bacon pieces and fry
  2. Once the bacon is crisp, remove and drain it on paper towels; set aside
  3. Add the onions and sauté them in the bacon grease until translucent
  4. Add in garlic; sauté for 30 secs
  5. Toss in the butter and allow it to melt
  6. Whisk in the flour until it’s no longer visible; about 1 min
  7. Pour in the chicken broth, half & half, and milk
  8. Bring to a simmer
  9. Stir in the onion and garlic powders and Italian seasoning
  10. Carefully add in the diced potatoes
  11. Lower the heat to a simmer, cover, and cook for 10-15 mins or until the potatoes are fork tender. Stir often.
  12. Taste and add salt and pepper to as needed
  13. Stir in the cheese, sour cream, and 3/4 of the bacon
  14. When the cheese melts, turn off the heat.
  15. Enjoy!

Recipe Notes

Top each serving with the remaining bacon, sour cream, cheese, and chives