Although soup is amazing, at some point it can get quite boring and mundane. When you’re losing your appetite for soup, try switching it up a bit with this recipe.

Even though chili is not technically a soup, white chicken chili is a great option for those looking for something different. This recipe is even more unique as it uses alfredo sauce to make a thicker base. 

White chicken chili is gluten free and relatively easy to make. Simply put the ingredients in a slow cooker for a few hours and let the magic happen. Taste of Home has an easy to follow recipe that makes twelve servings.

Ingredients

3 cans (15-1/2 ounces each) great northern beans, rinsed and drained

3 cups cubed cooked chicken breast

1 jar (15 ounces) Alfredo sauce

2 cups chicken broth

1-1/2 cups frozen gold and white corn (about 8 ounces), thawed

1 cup shredded Monterey Jack cheese

1 cup shredded pepper jack cheese

1 cup sour cream

1 small sweet yellow pepper, chopped

1 small onion, chopped

1 to 2 cans (4 ounces each) chopped green chiles

3 garlic cloves, minced

3 teaspoons ground cumin

1-1/2 teaspoons white pepper

1 to 1-1/2 teaspoons cayenne pepper

Optional: Salsa verde and chopped fresh cilantro

In a 5- or 6-qt. slow cooker, combine all ingredients except salsa and cilantro. Cook, covered, on low until vegetables are tender and flavors are blended, 3-4 hours, stirring once. If desired, serve with salsa and cilantro.