Fall Dinner In a Flash - White Bean & Chicken Chili
Last night, we had our first fire of the season in our fireplace outside! It’s something I always look forward to and never ever get tired of! I love to sit and watch the flames dance and listen to the quiet of the early evening.
A warming bowl of soup seems appropriate for sitting by a fire so I made this delicious (and easy) White Bean & Chicken Chili and let it simmer on the stove until the delicious aroma filled the house. Meanwhile, Baldy got the fire started!
We have so much to be grateful for and last night was a perfect night to celebrate so we popped a bottle of Prosecco and made a toast to our blessings and all of the exciting things that are coming in our lives and then, we enjoyed a bowl of soup!
It was such a nice evening and today, I want to share the soup recipe with you. It’s really easy to make, healthy and I’m sure is only going to taste better when I have it for lunch today! It’s definitely one I’ll make again.
White Bean & Chicken Chili
Ingredients
- 3 pounds boneless, skinless chicken cutlets
- 3 - 4 tablespoons olive oil
- 2 small onions, diced
- 4 tablespoons minced garlic
- 2 15 ounce cans cannellini beans
- 1 15 ounce can White Chili beans with mild chili sauce
- 1 can Rotel
- 1 15 ounce can diced tomatoes
- 1 15 ounce can corn
- 4 cups chicken broth
- 4 teaspoons cumin
- 4 teaspoons chili powder
- 2 teaspoons garlic powder
- Salt and freshly ground pepper to taste
- Avocado, grated cheddar cheese, cilantro and sour cream for serving
Instructions
- Heat a large stockpot over medium heat and add 3 - 4 tablespoons olive oil. Sauté onion until translucent, add garlic and sauté one minute more. Add chicken cutlets and brown on both sides (as best you can because the pot will be full). Add corn, chicken broth, Rotel, tomatoes and seasonings. Simmer until chicken is done - about 15 to 20 minutes depending on thickness of the chicken. Remove chicken from the pot and shred with two forks. Add the chicken back into the pot and simmer for 20 minutes more. Taste for seasonings and serve with desired toppings!
Notes
This soup makes a generous amount, so the recipe can be halved. It also freezes well!
I’m not sure what happened, but the grocery store I went to was out of cilantro and green onions yesterday so I decided to make do with avocado and cheddar cheese for the toppings (and a little sour cream). I do love chopped cilantro, but it was very delicious without it! Add a squeeze of fresh lime juice to brighten the flavor if you like!
My daughter Rebecca made the fabulous soup bowl! I love having her one-of-a-kind pieces!
As always…I hope you’ve enjoyed this post! As I said in my last post, I want to infuse Crazy Blonde Life with quality content that will help you live your best life!