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White Chicken & Potato Chili

Enjoy this slightly spicy, but cozy white chicken chili on a fall day when the leaves are falling.
Course: Main Course, Soup
Keyword: Chicken and potato soup, white chicken chili, white chicken chili with beans, white chicken chili with potatoes
Servings: 6 & leftovers

Equipment

  • large dutch oven
  • mixer

Ingredients

  • 1 1/2 lbs chicken thighs, baked, shredded
  • 4 large russet potatoes, cleaned, cubed
  • 2 32 oz chicken broth
  • water as needed
  • 2 cans tomatoes & green chilies
  • 3 cans white northern beans
  • 1 can coconut milk
  • 1 1/2 cups spinach, chopped
  • 1 tbs cumin
  • 1 tbs basil
  • 1 tsp garlic powder
  • 1/4 tsp cayenne
  • 2 tsp ancho chili powder
  • 2 tsp salt

Instructions

  • Preheat oven to 425 degrees.
  • Wash and cut the potatoes bite size. Pour diced potatoes into a 6 qt dutch oven. Add two 32 oz cartons of chicken broth. Then add enough water to cover the potatoes. Then set the stove at medium to medium high heat and cook, stirring occasionally, until the potatoes are just tender.
  • While the potatoes are cooking, set chicken thighs on a cookie sheet. Sprinkle with salt, pepper, and garlic powder. Put the chicken thighs in the oven for 35 minutes.
  • While the chicken bakes and the potatoes cook, chop up 1 1/2 cups of spinach. Set aside.
  • When chicken is cooked, use a mixer to shred the chicken. After the chicken is shredded, sprinkle with a little basil, and a little ancho chili powder, and two pinches of cayenne. Mix the seasonings into the chicken with spoon. Wait three minutes, then use the sprinkle and taste test. If it tastes good, then add the chicken to the potatoes and broth mixture.
  • Add the tomatoes and green chilies.
  • Add the white northern beans.
  • Add all the seasonings. Stir. Simmer on low to medium low for 20 minutes. Turn burner off.
  • Add the coconut milk and spinach. Stir. When spinach is wilted, soup is ready to serve.
  • Salt to taste.

Notes

*Feel free to try toppings like bacon, sour cream or shredded cheddar. 
*The potatoes can soak up some of the broth. If you prefer more liquid in your soup, add a bit of hot water to your bowl when you serve.
*Remember the Sprinkle and Taste Rule.  Start with a little seasoning, then taste.  You can always add more.  But you can never go back.