Over the weekend, I saw a lot of Christmas in July sales and it kind of freaked me out for a minute! I feel like the summer just started, but if I think about it, my daughter is going to be starting her second year of preschool in about 6 weeks, which means fall is just around the corner and then it’s Halloween and Thanksgiving and Christmas! If there is one thing you need to know about me, it is that I don’t like the cold. And living in Utah, we get some cold winter days. I’m definitely not ready for it to be cold any time soon. Give me 90 degree weather and a pool and I will be one happy camper.
However, I do love me some good soup, which is why I like to have it year round. It’s such an easy meal to prepare because you can often throw in a bunch of ingredients and–voila!–you have soup. Some soups, like my Crock Pot Minestrone Soup or Homemade Chicken Noodle, are super yummy, but take a little longer to cook and sometimes there just isn’t time. But this white bean chicken chili recipe is perfect for those days when you don’t have a lot of time to cook and need something quick and filling. Not to mention the fact that it only takes about 20 minutes from start to finish, and you’ve definitely got a winner here!
Here’s what you’ll need to make it:
Start with your chicken. You can either cook some chicken and then shred it, get a rotisserie and cut it up into pieces, or use a can of cooked chicken (I like the Kirkland brand). I generally just use whatever I happen to have on hand.
After you’re chicken is prepped, put it in a large pot. Add the beans, chicken broth, green chilies and corn. The amount of chicken broth you add is completely up to you. If you like thicker chili, or don’t need it to serve as many people, then use 2 cups. If you like thinner chili, or need to serve more people, use 4 cups. It won’t affect the flavor, just the amount you end up with.
Next, measure the onion powder, garlic powder, salt, cumin, oregano, black pepper and cayenne pepper into a small bowl and mix together. Put it in the pot with the above ingredients.
Turn the heat onto medium high and let it all heat though. When it begins to boil, turn down the heat and slowly add the half and half. Return to medium high heat and allow the soup to heat through again. Serve immediately.
White Bean Chicken Chili
- 1 12.5-oz can of cooked chicken (I like Kirkland brand) or 1 lb chicken, cooked and shredded
- 2 15-oz cans Great Northern beans, drained and rinsed
- 1-2 cans chicken broth (between 2-4 cups)
- 1-2 cans green chilies (depending on how hot you like your chili)
- 1 15-oz can corn, drained
- 1 Tbsp onion powder
- 1 1/2 tsp garlic powder
- 1 tsp salt
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp black pepper
- 1 tsp cayenne pepper
- 1 pint half & half
- Cook and shred chicken if you are not using canned chicken.
- Add chicken, beans, chicken broth, green chilies and corn into a large pot. The amount of chicken broth you use is up to you, depending on if you want thicker or thinner chili.
- Measure onion powder, garlic powder, salt, cumin, oregano, black pepper and cayenne pepper into a small bowl. Mix together and then put into pot with other ingredients.
- Heat all ingredients together over medium high heat.
- Add half and half and heat again until heated through.
- Serve immediately.
- Store in air tight container and refrigerate for up to 1 week.