In a nod to football season, crunchy leaves, and limited time for making dinner now that everyone’s back on a schedule this might be the tastiest and easiest “home-made” chicken chili this side of the canned soup aisle. The highlights of this soup? It requires four ingredients. My three year old ate it. It’s low-fat. My chicken chili loathing husband had three servings. It takes about 20 minutes to make it and cook it. It doubles easily. You can freeze it. It’s delicious!
Here we go:
-1 jar of salsa (I like to use black bean salsa because it has more “stuff” in it, thus giving the soup more flavor and texture–but any you have in your pantry will do.)
-1 can of Great Northern Beans, drained and rinsed
-2 cups of cooked chicken (I use left-overs from those rotisserie chickens you get at the grocery story.)
-2 cups of chicken broth (Or more….depending on how thin or thick you like your chili.)
Serves about four people.
Smash 1/2 of your beans to create a paste.
Throw everything in a pot together.
Let it all simmer together. It will be ready in as little as fifteen minutes but you can absolutely let it simmer longer if you’d like it to really thicken up.
Top with sour cream, cheese, and avocado and eat, eat, eat. I served mine with tortilla chips and corn bread and fall goodness was just oozing out of my kitchen. I think throwing in some canned corn would be a fantastic addition to this chili as well!
Post by Maggie Terryn : Mom Colored Glasses