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Soup Season {3}…

December 12, 2010

How are those 20+ inches of snow tasting, Minnesota? And how about those frigid temps? Yes it is a wee bit chili out, folks. So why not keep yourself warm with some spicy White Chicken Chili? This recipe is from my Dad—-I request it as my birthday meal year after year—-it is absolutely delicious, enjoy!


  • 4 Stalks of Celery
  • 1 Large Onion
  • 1 Green Pepper
  • 1 cup diced or sliced jalapeño peppers
  • 2 chicken bouillon cubes
  • 1 package taco seasoning
  • 16 oz sour cream (low fat or non-fat)
  • 2 tbls olive oil
  • 2 cans navy/great northern beans
  • 3 cans cream of chicken soup
  • Seasonings: salt, pepper, seasoned salt, chili powder, cayenne pepper.


  1. Cook chicken on stove, cube and set aside.
  2. Dice celery and jalapeños and fry in olive oil for 5 minutes on high.
  3. Reduce heat and simmer until tender (about 15-20 minutes)
  4. Add chicken, beans, cream of chicken soup, chicken stock, bouillon and taco seasoning.
  5. Bring to low boil and reduce heat.
  6. Add seasonings to taste.
  7. Add sour cream 10-15 minutes before serving.

Serve it with traditional taco toppings, tortilla chips, fried pita bread or baked tortillas for extra points ;-)

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