Winter is coming?

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!


  1. 2 cans (15.5 oz. each) Bush’s White Chili Beans, undrained
  2. 1 can (10 oz.) diced tomatoes and green chilis, undrained
  3. 1 can (14 oz.) reduced sodium chicken broth
  4. 1 can (10.5 oz.) cream of chicken soup
  5. 1 small can diced jalapenos
  6. 1 rotisserie chicken or 3-4 cooked chicken breasts
  7. Kale or spinach, as desired



  1. 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.
  2. Add the rest of the canned ingredients.
  3. Remove the chicken from the bone, or cut chicken breast into bite size pieces. Add to the pot.
  4. Bring ingredients to a boil.
  5. 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,


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