It’s true — sometimes I make things other than baked goods*! This recipe is proof.
*Actually, as a quick disclaimer, Kevin and I eat pretty healthily most of the time. For me, though, baking, is a go-to stress reliever. There’s something nice about the reliability of baking, I think — especially with tried and true recipes. I know that if I add the right amount of flour and sugar and vanilla everything will turn out just as it should. There are very few things in life that are that precisely reliable. So yes — baking makes me happy. And it makes my house smell delightful. And I think it makes my co-workers happy, too.
But back to soup! I have a great new recipe to share.
It’s inevitable with this finally-fall weather that I’d start to be in the mood for some chili. The thing is, though, I’m not always that great about planning ahead for dinner. That’s what makes this recipe great, though. It’s incredibly easy and also fast to prep. Plus, all the ingredients (aside from the toppings) are things you can keep on hand for a last-minute meal.
A quick note on the chicken for this recipe. I went with chicken breast tenderloins and cooked them on the stove in coconut oil before shredding them for this chili. I think it was a great call — the coconut oil added a hint of extra flavor that worked quite well with this dish.
- 4 cups chicken broth
- 4 cups cooked, shredded chicken (see note above for my recommendation on chicken prep!)
- 2 15-ounce cans of great northern beans, drained and rinsed
- 2 cups salsa verde
- 2 teaspoons ground cumin
- Toppings of your choice (I went with cilantro and avocado, but sour cream, shredded cheese, or chopped green onions would work well, too)
- Combine all ingredients (except toppings) in a medium lid and heat over medium-high heat until boiling.
- Once the chili boils, cover and reduce heat to medium-low, simmering for at least 5 minutes.
- Add toppings as desired.
What are your favorite soup and chili recipes for this time of year?