White Chili (Football Soup)

READY IN: 35mins
Recipe by Tornado Ali

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!)

Top Review by amygamet

Vegetarian recipe?I used to make this as written, now I make it without any meat and it's still fantastic. I use vegetable broth instead of chicken (and 4 cups instead of 6), and I use an extra can of great northern beans for a total of 4. I still use the monterey jack cheese. The flavor is still the same--it's the seasonings that do it, not the chicken. Just love this one. A real keeper. Thank you!!

Ingredients Nutrition

Directions

  1. Heat oil in large pot over medium high heat.
  2. Add onions and saute until translucent, about 10 minutes.
  3. Stir in garlic, then chilies, cumin, oregano, and cayenne and saute 2 minutes.
  4. Add undrained beans and stock and bring to a boil.
  5. Reduce heat and add chicken and cheese to chili and stir until cheese melts.
  6. Season to taste with salt and pepper and ladle into bowls.
  7. FOR FREEZING: Pour soup into a rigid container (or freezer bag), label and freeze. To reheat, thaw in refridgerator overnight or simply put frozen soup into a large pot and gently heat, with lid on and stirring often, till heated through.

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