Time for more soup!
I created this chicken chili recipe after reading a bunch of other recipes for ideas and then making up my own version! Not something I normally do. It’s so yummy though!
It’s got a good amount of heat to it (though you could cut back on the spices if you wanted) and is kind of a mix between a white chicken chili and a regular chili. I cheat a little bit with the spices by using a packet. The seasoning packets go on sale fairly often if you watch the sale ads in your area.
As usual, I’m starting with cooked chicken. On the day I made this, I baked four large chicken breasts in the oven and then chopped two of them up to use in the soup. I’ll use the other two in wraps or a salad later on. This is one of my favorite time saving hacks! Cook a whole bunch of chicken at once so that you’re starting with cooked meat for a few meals.
Sidenote: I’ve got a really great meal planning video series that I think you’ll love! You’ll learn about super simple meal planning, saving money on food, and common meal planning mistakes (plus how you can avoid them!). Enter your info below and I’ll sent the first video over ⇓
My Fabulous Chicken Chili Recipe:
- ½ Onion, chopped
- 1 Tbsp Olive Oil
- 1 can Chopped Green Chilis
- 1 can Diced Tomatoes, drained
- 1 can Cannellini Beans, drained and rinsed
- 1 can Navy Beans, drained and rinsed
- 2 cups Cooked Chopped Chicken
- 3 cups Chicken Broth
- 1 packet McCormick White Chili Seasoning
- ½ tsp. Cumin (optional)
- dash of Cayenne Pepper (optional)
- ½ cup Sour Cream (or more if you like)
- Salt – to taste
(note: for some reason I couldn’t find navy beans this time when I went to the store, so I substituted great northern beans)
Sauté the chopped onion in the olive oil in a large soup pot until soft and translucent.
Process the chopped green chilis, diced tomatoes, and cannellini beans in a blender until smooth. This makes the soup less chunky and is a great thickener. (We still love our Ninja – chopper, blender, food processor combo)
Add the blended mixture to the onions in the soup pot.
Stir in the rest of the ingredients (except the sour cream).
Simmer for 10-20 minutes.
Right before serving, stir in the sour cream.
Storage tip: You can divide the leftover soup into single servings before putting it in the fridge. This way, it’s ready to be put in a lunch box.
Side Dish Ideas:
- Rolls or Bread and Butter
- Small Salad
One of the great things about chili is that there are so many possibilities and each recipe is unique! I hope you’ll try my version of chicken chili and let me know what you think in the comments!