Fall is in the air and chili is on the table. Like, every night. It truly seems that between looking for easy meals to make for a crowd and the cravings of comfort that come with cooler temps, we could eat some variation of soup or chili every single night. You wouldn’t hear me complaining.
When I was a kid, I hated soup. Loathed it. Soup fell into one of two categories: brothy or creamy. If it was brothy, you could count me out. I have no idea why I had such an issue with soup that had a broth base, but you couldn’t get me to eat chicken noodle soup if I was on my death bed with the flu. Nope. No thank you. Creamy soup only, if I had absolutely no other choice. Which meant potato soup, broccoli and cheddar soup (a la Panera), or chili. And so, while I have totally overcome my disdain for soup, even as an adult I tend to gravitate toward creamier, hearty soups for meals. A brothy soup to me is either an appetizer or a home remedy for recovering from a virus. Similarly, I cannot drink 7Up because it reminds me of being sick as a child. We all have our issues.
Hearty soups are my jam. First of all, they feel more filling than brothy soups. Second, which cannot be emphasized enough, they remind me less of having strep throat. Third, and most important for a busy family, they can be ladled out and eaten at any time of the evening as the varying schedules of our family members dictate. Going to soccer at 5:30? Have some soup at 5. Or 7. Or midnight. Whatever. It’ll be hot, satisfying and delicious whenever you’re ready for it.
White Bean Chicken Chili Recipe
Ingredients
- Cooking spray
- 1 onion chopped
- 1 tbsp minced garlic
- 3 lbs shredded chicken (I prepare shredded chicken in pressure cooker, or use rotisserie chicken, shredded)
- 1 4.5 oz can diced green chiles
- 1/2 tsp salt
- 1 tbsp cumin
- 1 tsp oregano
- 1 tbsp chili powder
- 1 tbsp crushed red pepper flakes (adjust for spiciness)
- 1 bay leaf
- 2 15.5 oz cans Northern Beans, rinsed and drained
- 1.5 cups chicken broth
- 1/4 cup sour cream
Optional Toppings:
- Feta or Colby Jack Cheese (shredded)
- Jalapenos
- Cholula
- Sour Cream
- Chopped parsley
- Avocado
Instructions
- Heat dutch oven over medium heat, spray with cooking spray.
- Add onions and garlic, saute until soft (5 minutes).
- Add cooked, shredded chicken.
- Add diced chiles, salt to taste, cumin, oregano, chili powder, red pepper flakes and cook for 2 minutes.
- Puree 1 can of beans in blender or food processor with 3/4 cup of broth. Add to dutch oven with remaining beans, broth and bay leaf and bring to a boil.
- Cover and reduce to simmer, stirring occasionally. Cook until thickened and flavors well combined (30-40 minutes). Season with salt to taste.
- Top it with your favorite chili fixings and enjoy! This is delicuous reheated. Add additional broth to thin if needed.
Since the forecast outside calls for rain and dropping temps in the next 24 hours, the forecast inside calls for chili. You can find me right here, all weekend. Slippers on. Chili hot.
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