Creamy Chicken Chili Soup
A spicy, creamy chicken soup made with a good dollop of greek yogurt
Equipment
- 1 Pot
Ingredients
- 1 Rotisserie Chicken (shredded)
- 1 Large Purple Onion (sliced)
- 1 Canned White Beans
- 2 cups Chopped Broccoli (Frozen or Fresh)
- 5-6 cloves Garlic (minced)
- 6 cups Chicken Broth
- 2/3 cup Plain Greek Yogurt
- Red Chili Pepper Flakes (To Taste)
- Salt (To Taste)
Instructions
For the Creamy White Chili:
- To a large soup pot, add oil and fry your onions until they become translucent.
- Next, add in your garlic and spices and fry for an additional 30 seconds.
- Now add the broccoli - we can do fresh OR frozen here (I usually like either one). Now fry it some (if it's fresh) or let it thaw out a bit and add it to the pot!
- Next, you can add all the other ingredients - chicken, seasonings, beans, and broth - to the pot and bring the pot to a boil.
- Reduce to a simmer and allow the mixture to meld for about 20 minutes.
- Remove the whole pot from the heat and slowly add in the greek yogurt. You're welcome to add more yogurt if you'd like it a bit creamier - just remember to adjust the seasoning accordingly!
- Serve hot!