Soup Sundays: White Chicken Chili

One of our favorite Fall traditions is Soup Sundays, if you’ve been reading here for a few years you may have tried a few of our favorite recipes even! Every Sunday, we spend the afternoon at home watching football & cooking up a huge batch of soup, each week trying something new or rotating in one of our favorites from each year. We kicked off this year with white chicken chili, it has been a favorite for a year or two and we were all so excited to eat it again! This is totally a Fall meal because 1. you roast a whole chicken (or two) at 400 degrees so it heats up your house a bit 2. it’s like nose-running-spicy which is never fun in hot weather and 3. it is straight up comfort food!!

I have used this same white chicken chili recipe, and just made a few adjustments. We use a little more chicken than what is called for, this time I roasted two whole chickens and we used what was left to whip up my favorite chicken salad to have for lunch all week! I simmer this for almost an hour (with the lid on for the first half!) because I find that it makes the chicken more tender & also blends the flavors more so it is a little bit spicier. We also topped ours with Fritos, because that’s how I had white chicken chili for the first time at an old friends house and now I believe that is the ONLY way to eat it! 😉 Side note, Fritos are in my top five favorite foods.

We usually do Soup Sundays up until the week of Thanksgiving, up next will be our favorite homemade chicken noodle soup (we make our own noodles and they seriously make it the BEST soup ever!), Loaded Baked Potato Soup, Butternut Squash & Bacon Soup, Brandon’s Bomb Chili, Creamy Tomato Soup + Grilled Cheese Sandwiches, Chicken Tortilla Soup and Sizzling Rice Soup (a recipe I have been trying to perfect for seriously five years).

So, now I need you all to tell me your best soup recipes if there is something not listed here that we must try!! Also, please share if you are joining in this fun tradition with us! Thanks for coming along for the ride, can’t wait to cook together all Fall long! XO



  1. We love soup Sundays! They go perfectly with fall and football! We tried a new recipe for Smoked Sausage, beer cheese and potato soup and it was ah-mazing! It reheats well too! Courtesy of Aunt Bee’s kitchen blog via Pinterest.

    1 lb smoked sausage
    2 Tbsp unsalted butter
    1 onion, chopped
    2 celery stalks, chopped
    3 cups chicken broth
    6 russet potatoes, peeled and cut in 1” cubes (about 5 cups)
    1½ lbs Velveeta, cut into ½” cubes
    1 cup whole milk
    1 cup heavy cream
    ½ cup beer
    1/4 tsp black pepper
    Chopped fresh parsley


    Dice sausage, onions and celery. Melt butter in a large Pot (I use my dutch oven) and saute onions, celery and sausage for 5 minutes over medium high heat. Add Chicken Broth and Potatoes. Bring to a boil. Reduce heat to medium then cook for 12 minutes. Mash Potatoes slightly with a Potato Masher. Add Milk, Cream, Beer, Velveeta and Black Pepper. Continue cooking for about 10 minutes, stirring occasionally, until the Velveeta is completely melted and soup is heated through and potatoes are tender to your liking. Top with parsley.

  2. Love all these ideas! We implemented soup sundays this year too! Last night was homemade chicken noodle soup and it was sooo good. This coming sunday is chili, but i’m super interested in that sizzling rice!

  3. Oxtail stew with potatoes, tomatoes, corn on the cob, celery, yucca, and carrots. This can be in the crock pot, Dutch oven, or soup pot. I clean the beef in a pot of boiling water first. Then clean out the pot and add clean water along with all the produce (except for tomatoes) and oxtail. I normally keep it on simmer for 4-6 hours, adding the tomatoes in at the last hour unless you want the tomatoes to be mushy. Oxtail can be substituted with beef chuck, short ribs, etc. Season with salt.

  4. We instituted Soup Sundays a few years ago when you originally blogged about it! It made sense to throw everything in a crock pot while we’re at church, running errands, doing chores or playing outside, and then dinner is magically ready! And bonus: I never cook dinner on Monday now because we always have leftovers!

  5. Corn Chowder With Chives And Chiles
    • 4 tablespoons unsalted butter
    • 1/2 cup onion, finely diced
    • 1/4 cup red bell pepper, finely diced
    • 3 garlic cloves, crushed and peeled
    • 1 teaspoon thyme leaves
    • 1 teaspoon rosemary leaves
    • 1/2 teaspoon cayenne pepper
    • 1 lemon
    • 1 cup chicken stock
    • 4 cups corn kernels
    • 2 cups heavy cream
    • 8 ounces cream cheese
    • 1 teaspoon sea salt
    • 1 teaspoon freshly ground black pepper
    • 1/2 cup mild cheddar cheese, shredded
    • 2 tablespoons scallions, thinly sliced
    • 3 tablespoons mild red chile pepper, thinly sliced
    • 2 tablespoons chives

    Cut 2 tablespoons of the butter into ½-inch cubes and refrigerate. Heat the remaining 2 tablespoons butter in a medium saucepan over medium heat until it crackles. Add the onion, bell peppers, garlic, thyme, rosemary, and cayenne and cook, stirring occasionally, until the onion is just translucent, 3 to 4 minutes.
    Add the lemon juice, raise the heat to medium, and cook until most of the liquid has evaporated, about 1 minute. Add the chicken stock, bring to a boil, and cook until reduced by half.
    Add the corn kernels, bring to a simmer, and cook until tender, about 5 minutes.
    Meanwhile, bring the cream just to a boil in a small saucepan. Add the cream cheese and whisk gently until melted and smooth.
    Add the cream mixture to the corn and stir gently until thoroughly incorporated, then simmer very gently for 3 to 4 minutes, stirring constantly. Season with salt and white pepper to taste, then swirl in the cubed butter piece by piece until incorporated. Stir in the shredded cheese.
    Remove from the heat and stir in the scallions, chile, and chives. Add more lemon juice and/or salt and pepper to taste and serve.

    Serve with Fritos scoops.

  6. Zuppa Toscana! We love the recipe from The Chunky Chef. It’s a slow cooker recipe, but we make it on the stovetop instead. We do the potato and onion substitute instead of using the frozen. Chicken Tortilla Soup is another favorite, but I haven’t found the perfect recipe yet. Any suggestions? Carlsbad Cravings has the yummiest Lasagna Soup recipe. Creamy Sausage and Tortellini Soup from Life Made Simple. Tortellini Tomato Soup with Italian Sausage from Yellow Bliss Road.

    Side note: Where do you find your kitchen utensils? I am loving that spatula. I can never find cute ones! Ours are so ugly and in need of replacing.

  7. Roasted cauliflower (or broccoli) and white cheddar soup. So good, so easy. Roasting the veg makes all the difference in the world! And make some no-knead bread in your Dutch oven the night before! Best meal ever!

  8. I love this idea and please keep sharing your recipes! 🙂 We love matzo ball soup (aka “Jewish penicillin” — lives up to the name if you have a cold!) I buy the Matzo brand ball mix, and then we add whatever we like to the broth — carrots, celery, etc. YUM.

  9. Love this tradition! We may just have to follow along! ?

    Some of our favorites include: Zuppa Toscana (my fav way to eat kale) and kielbasa potato soup with Sauerkraut dumplings that my husband made up years ago.

    Super excited to hear your sizzling rice recipe!

  10. I started Soup Sundays when I first started reading your blog 6 years ago. Love it! My faves are chili, chicken noodle, stuffed pepper and butternut squash.

  11. I found a recipe for Thai Chicken soup that’s just so insanely good and it makes your house smell cozy and delicious. I made the tiniest tweaks to it and seriously nearly everyone I’ve served it to asks for the recipe and sends me a picture once they’ve made it. Really easy to make and so so yummy. No one complains in my house (2 and 5 year old + hubby) when I make this.

  12. We love when the weather in Az drops to the 80’s! We pretend it’s cold enough for soup! We cannot wait for broccoli soup in sourdough bread bowls!

    1/3 cup butter , sliced
    1 1/2 cups chopped yellow onion
    2 cloves garlic , minced
    6 Tbsp all-purpose flour
    Salt and freshly ground black pepper
    2 (12 oz) cans evaporated milk
    5 cups low-sodium chicken broth
    5 cups small diced broccoli florets*
    1/8 tsp dried thyme
    1/2 cup heavy cream
    12 oz sharp cheddar cheese , freshly shredded (or more to taste)
    2 oz parmesan cheese , freshly & finely shredded


    Melt butter in a large skillet over medium heat. Add onions and saute until they begin to soften, about 3 – 4 minutes. Add garlic, flour and season lightly with salt and pepper then cook, stirring constantly, 2 minutes. While whisking, slowly pour in evaporated milk (whisk well to smooth).
    Cook mixture, stirring constantly until it begins to thicken then pour into a slow cooker along with chicken broth, diced broccoli and thyme. Cover with lid and cook on HIGH heat for 2 1/2 – 3 hours or low heat for 6 hours.
    Turn heat to warm (or off) and stir in heavy cream, then add in shredded cheddar cheese and parmesan cheese and stir to blend. Season with salt and pepper to taste and serve warm.
    *From about 20 oz broccoli crowns, large stems cut off and discarded (or reserved for another use), florets diced into small pieces.
    Recipe Source: Cooking Classy

  13. From
    Stuffed Pepper Soup

    1 lb lean ground beef
    2 Tbsp olive oil , divided
    Salt and freshly ground black pepper
    1 small yellow onion chopped (1 cup)
    3/4 cup chopped red bell pepper (a little over 1/2 of a medium)
    3/4 cup chopped green bell pepper
    2 cloves garlic , minced
    2 (14.5 oz) cans petite diced tomatoes
    1 (15 oz) can tomato sauce
    1 (14.5) can beef broth
    2 1/2 Tbsp chopped fresh parsley , plus more for garnish
    1/2 tsp dried basil
    1/4 tsp dried oregano
    1 cup uncooked long grain white or brown rice (I’ve tried and like both)
    Cheddar or mozzarella cheese , for serving (optional)

    In a large pot heat 1 Tbsp olive oil over medium heat, once hot add beef to pot and season with salt and pepper. Cook, stirring occasionally while breaking up beef, until browned. Drain beef and pour onto a plate lined with paper towels, set aside.
    Heat remaining 1 Tbsp olive oil in pot then add onions, red bell pepper, green bell pepper and saute 3 minutes, then add garlic and saute 30 seconds longer.
    Pour in diced tomatoes, tomato sauce, beef broth and add parsley, basil, oregano and cooked beef, then season with salt and pepper to taste. Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.
    While soup simmers, prepare rice according to directions listed on package, then once soup is done simmering stir in desired amount of cooked rice into soup*. Serve warm topped with optional cheese and garnish with fresh parsley.
    *For a thinner soup don’t add all of the rice and for a thicker heartier soup add it all.
    Also, if you plan on having it for leftovers the next day then don’t add the rice to the pot of soup, just add it to each individual bowl, then reserve the rice in a separate container in refrigerator to add to the soup the next day (otherwise it would turn into mush).

  14. This looks delicious and such a fun tradition! You mentioned that this soup is spicy- how do your girls do with spice? I have three littles close in age to yours and we rarely eat anything spicy for dinner because it’s too hot for them. When I do make anything a little spicy, I end up letting them eat kid food of some sort, which I try to avoid! Thoughts?

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