Ingredients for White Chili Football Soup
- Olive Oil
- 1 medium onion, chopped
- Garlic Cloves
- Mild Green Chilies
- Ground Cumin
- Dried Oregano
- Cayenne Pepper
- Great Northern Beans
- Chicken Stock
- Cooked Chicken
- 1 cup shredded Monterey Jack cheese (optional)
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How to Make White Chili Football Soup
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat.
- Add 1 medium onion, chopped, and sauté until translucent, about 10 minutes.
- Stir in 2 cloves garlic, minced, then 2 (4 ounce) cans diced green chilies (undrained), 1 teaspoon ground cumin, 1 teaspoon dried oregano, and 1/4 teaspoon cayenne pepper (optional). Sauté for 2 minutes.
- Add 3 (15-ounce) cans cannellini beans (undrained), 4 cups chicken broth, and bring to a boil.
- Reduce heat to low. Add 1.5 cups cooked chicken, shredded (optional), and 1 cup shredded Monterey Jack cheese (optional). Stir until cheese melts completely. If omitting cheese, stir in 1/4 cup milk or cream for creaminess.
- Season to taste with salt and pepper. Ladle into bowls and garnish with extra cheese and/or green onions (optional).
- **To Freeze:** Pour soup into a rigid, freezer-safe container, label, and freeze for up to 3 months.
- **To Reheat:** Thaw overnight in the refrigerator or gently heat frozen soup in a large pot over medium-low heat, stirring frequently, until heated through.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
13g
Fat
34g
Carbs
8g