Amy’s White Chicken Chili Soup
Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups chicken broth
- 1 cup half-and-half
- 1 1-ounce packet ranch seasoning mix
- 2 teaspoons ground chipotle chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
- 1 8-ounce package cream cheese cubed and softened
- 3 cups shredded cooked rotisserie chicken
- 1 15.5-ounce can white chili beans in chili sauce do not drain
- 1 15.5-ounce can pinto beans drained and rinsed
- 1 15.5-ounce can Great Northern beans drained and rinsed
- 2 cups frozen corn
- 1 4-ounce can diced tomatoes with green chiles do not drain
- 1 cup shredded sharp cheddar cheese
- ½ cup cooked bacon crumbles
Optional Toppings:
- ½ cup shredded triple cheddar cheese blend or preferred variety
- ⅓ cup cooked bacon crumbles
- ¼ cup sour cream
- ¼ cup sliced green onions
Instructions
- In a large Dutch oven melt butter over medium heat. Whisk in flour. Cook for 2 minutes. Gradually whisk in chicken broth and half-and-half. Add ranch packet and all spices. Mix well.
- Bring to a boil and cook 2 minutes or until thickened. Add cream cheese and cook an additional minute, stirring well to incorporate.
- Add chicken, beans, corn, chiles, and tomatoes. Bring to a simmer, then lower heat slightly and cook for 10 to 15 minutes, stirring occasionally. Mix in bacon and cheddar cheese and cook 4 to 5 minutes more.
- Serve hot. Spoon into bowls and add desired toppings. Makes about 10 servings.