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    White Chili (Football Soup)

    White Chili  (Football Soup). Photo by Charmie777

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Tornado Ali's Note:

    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!)

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    Units: US | Metric


    1. 1
      Heat oil in large pot over medium high heat.
    2. 2
      Add onions and saute until translucent, about 10 minutes.
    3. 3
      Stir in garlic, then chilies, cumin, oregano, and cayenne and saute 2 minutes.
    4. 4
      Add undrained beans and stock and bring to a boil.
    5. 5
      Reduce heat and add chicken and cheese to chili and stir until cheese melts.
    6. 6
      Season to taste with salt and pepper and ladle into bowls.
    7. 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.

    Ratings & Reviews:

    • on October 14, 2011


      Very good; I followed suggestions from other reviewers and did some tweeking, for flavor, color and to boost thickness: I seasoned my chicken breasts with some chili seasoning and grilled them. I added a 14 oz can of chopped tomatoes, drained. I added 1 stalk celery, chopped and sauteed that w/onion and also added a bit more cumin, cayenne and some chili powder. I had to omit the cheese due to a dietary issue but did add about 1/3 cup of heavy cream, some cornstarch and about a 3/4 cup of frozen corn, to thicken it to make it more like a chili than a soup. Next time, I will add about 1 can less of broth. Otherwise, I followed the rest of ingredients/steps exactly. The end result was quite yummy and I wish I would've made more to keep for myself as I actually made this for a family who is returning to the northeast's crisp fall air from a week long, warm sunny vacation in Florida and thought this would fit the bill! Thanks for posting; I will def make this again....for me! :)

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    • on September 13, 2011


      My wife and I love this recipe so much that it's one of our favorite comfort meals. I made a few changes which we feel added more depth of flavor. First, I seasoned and grilled 2 chicken breasts, and shredded when cooled. I chopped a couple of ribs of celery, 3 carrots, a red bell pepper and the onion. I sauteed the vegetables with a couple of tablespoons of butter, a tablespoon of olive oil, salt and pepper. When the vegetables had a little brown color on them, I added the garlic and chilis. I used a can of Pinto beans with 2 cans of Great Northern beans. Combined rest of ingredients (plus some chili powder) and simmered for at least an hour. We did not use any cheese, but for extra flavor I did add some cilantro and chopped green onions on top of chili when served. With homemade corn muffins, we were making yummy noises all during dinner. Thanks for posting a wonderful recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 16, 2011


      Very Yummy! I ended up adding a couple more garlic cloves and cumin. They happen to be two of my favorite ingredients. Instead of just adding the cheese I made a cheese sauce with the Monterrey jack, butter and milk. I thought this made for a better consistency. Added this mixture right before serving. Topped the completed chili with a squeeze of lime, cilantro and a spoonful of Mexican Crema.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (115)


    Nutritional Facts for White Chili (Football Soup)

    Serving Size: 1 (277 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 355.4
    Calories from Fat 132
    Total Fat 14.7 g
    Saturated Fat 6.9 g
    Cholesterol 63.7 mg
    Sodium 584.7 mg
    Total Carbohydrate 26.3 g
    Dietary Fiber 6.8 g
    Sugars 3.4 g
    Protein 29.5 g

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