Tuesday was a classic example of a summer day in New England: hot and humid. Not that I’m complaining at all because I hate being cold and wearing thousands of layers, but things got a little sweaty…aka I gave up on my run after 2.5 miles because it was just too hot!
So you’d think that for dinner, I would make something light and which didn’t involve turning on the stove. Wrong.
There was a request for the ultimate winter comfort food: White Bean Chili with Chicken. So while it was seasonally jarring to be eating a hearty soup on an 85 degree day, this recipe never fails to disappoint. I highly recommend bookmarking this recipe to make once fall rolls around again 🙂
I’ve adapted this recipe from Bush’s Beans website. But as usual, it is easily adapted to fit your own flavor/spice preferences!
- 2 cans (15.5 oz. each) Bush’s White Chili Beans, undrained
- 1 can (10 oz.) diced tomatoes and green chilis, undrained
- 1 can (14 oz.) reduced sodium chicken broth
- 1 can (10.5 oz.) cream of chicken soup
- 1 small can diced jalapenos
- 1 rotisserie chicken or 3-4 cooked chicken breasts
- Kale or spinach, as desired
- Add 1 1/2 cans of the beans to a large pot or Dutch oven. Mash the remaining half with a fork, and then add it to the whole beans.
- Add the rest of the canned ingredients.
- Remove the chicken from the bone, or cut chicken breast into bite size pieces. Add to the pot.
- Bring ingredients to a boil.
- Reduce the heat, add chopped kale or spinach (if using), and simmer for 10-15 minutes.
Top with sour cream, shredded cheese, guacamole, red pepper flakes, or any other toppings you wish!
Peace, love, and comfort food,