CHICKEN CHILI SOUP: A RECIPE

It’s Winter!  Which means we are all looking for comforting, yummy foods to make on cold evenings.  For me, this is both a frustration and a joy because weight gain is so much easier in the winter, partly due to less activity, but also due to heavier foods.  Which is why I love to make Chicken Chili Soup often.

It’s both delicious and it’s full of good ingredients!

This soup is perfect for freezing. I often double the recipe (which makes a TON) and freeze it in meal-sized portions.  This makes busy nights so much more do-able!  You can eat a wonderful meal without the scrambling and frustration.

While I do love my more typical chili recipe (beef and tomato based), this one is often used and since I live in Colorado I am able to use the chilies we buy each year at harvest time.  They are a staple in this area, but you can also use canned chilies in a pinch.

A variety of toppings work well for this soup including shredded cheese, sour cream, chopped red onions, and cilantro.  Backing off of the cheese and sour cream keeps this soup in the lower-calorie range, and the onions and cilantro add a great flavor punch!

Happy cooking!

***(Scroll below for printable recipe!)

Print Recipe

Chicken Chili Soup

Servings

Ingredients

• 1 lb. dry great northern beans
• 3/4 cup chopped white onion
• 1 TB oil
• 1/2 TB oregano
• 1 tsp cumin
• 1 tsp seasoned salt (I use Mrs. Dash)
• 1/4 tsp ground cayenne pepper
• 2 quarts chicken broth
• 3 chopped garlic cloves
• 2-3 cups chopped boneless chicken breasts
• 1 4 oz can chopped green chilies (or fresh roasted)
• optional sour cream
• optional shredded cheddar cheese
• optional cilantro
• optional chopped red onions

Servings Ingredients 1 lb. dry great northern beans 3/4 cup chopped white onion 1 TB oil 1/2 TB oregano 1 tsp cumin 1 tsp seasoned salt (I use Mrs. Dash) 1/4 tsp ground cayenne pepper 2 quarts chicken broth 3 chopped garlic cloves 2-3 cups chopped boneless chicken breasts 1 4 oz can chopped green chilies (or fresh roasted) optional sour cream optional shredded cheddar cheese optional cilantro optional chopped red onions

Instructions

1. First you will want to sort through the dry beans and pick out any odd looking pieces or small pebbles. Mix all of your spices together in a small bowl. Saute your onion in the oil for a few minutes and add the broth and half of the spices. Simmer over low heat for 2 hours, or until the beans are tender.
2. Once the beans are tender add the garlic, chicken and chilies. Simmer over low heat for another 1-1/2 hours.
3. Serve warm and top with the optional topping items. ENJOY!

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