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My family begs for this White Chicken Chili every week when it's cold outside. It's a perfect mix of juicy chicken, fresh veggies, and creamy broth that just feels like home. We've started making it whenever friends come over too – it's that good!
Key Components
- Chicken: 2 juicy medium breasts
- Bacon: 4 slices for smoky flavor
- Corn: 3 ears with sweet bite
- Potatoes: 3 cut-up Yukon gold
- Zucchini: 1 cup chopped
- Heavy Cream: 1 cup for creaminess
- Cheese: 1 cup grated
- Stock: 4 cups vegetable
- Spices: Pepper salt garlic thyme
Cooking Steps
- Begin With Bacon
- Cook bacon until crispy and save the fat. Quickly brown chicken on both sides.
- Create Flavor Foundation
- Cook onion and garlic in butter to make a roux. Pour in wine to scrape up bits.
- Mix Everything Together
- Toss in veggies, chicken, stock and seasonings. Let bubble for 20 minutes.
- Complete The Dish
- Pull apart chicken, blend some soup for thickness. Mix in cream, cheese and green onions.
Flawless Results
Let cream warm up first for smoothness. Puree some soup for thicker texture. Add salt bit by bit and taste as you cook.
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Personal Touches
Throw in cayenne or jalapeños if you want spice. Try adding cream cheese for extra thickness. Use cornstarch to make it gluten free.
Storage Tips
Stays good in the fridge for 5 days. Warm up slowly while stirring often. Don't freeze cream-based soups – they're best fresh.
Tasty Companions
Grab some chips or warm bread. Sprinkle with cheese, lime, or sour cream on top. Add a side salad for a full dinner.
Prep Tricks
Fix the base a day early. Put dairy in when you warm it up. The taste gets even better overnight.
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Tasty Enhancement
Put corn and potatoes in the oven first. Gives a sweet smoky taste. It's totally worth the extra time.
No-Dairy Version
Switch to cashew or coconut cream. Pick non-dairy cheese options. Still turns out thick and tasty.
Time-Saving Trick
Grab a store-bought roasted chicken. Cuts down on cooking time. Tastes just as yummy.
Texture Contrast
Sprinkle with crushed tortilla chips. Maybe try crispy fried onions. Gives a nice crunch against the smooth soup.
Beverage Matches
Goes great with a glass of white wine. Fizzy lemonade works too. Both make a really nice combo.
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Fancy Presentation
Try serving in hollowed bread bowls. They soak up all the yummy soup. Your guests will be amazed.
For Big Groups
You can easily make twice as much. Just grab a bigger pot. Works great for parties or family events.
Saving Leftovers
Let it cool down first. Keep in sealed containers up to five days. Heat gently to keep the nice texture.
Party Snack Twist
Use less broth and more cheese. Scoop it with chips or bread pieces. Perfect for watching sports.
All-Season Dish
Warms you up in winter. Tastes fresh with summer corn. You'll want it no matter what month it is.
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Frequently Asked Questions
- → What if I only have frozen corn?
No problem—swap fresh corn for 4 to 5 cups of frozen kernels. The flavor might miss the creaminess from fresh corn, but it’ll still be tasty.
- → Will it store well?
Absolutely! Keep it in the fridge for up to 5 days. Reheat on the stove or microwave gently to avoid curdling the cream.
- → Which cheese tastes best?
Gruyere is excellent, but sharp cheddar or parmesan also work wonderfully. Use any smooth, melty cheese you love!
- → Do I have to use wine?
You don’t! Replace wine with extra stock or just skip that step entirely—it’ll still taste amazing.
- → Can I freeze it?
You can, but freezing cream soups can cause separation. For the best results, freeze without the cream and cheese, then add when reheating.
Conclusion
This hearty soup features fresh ingredients and bold flavors, making it perfect for cozy, cold nights.