It seems fall has arrived in Minnesota. I am sure we will have a few more warm days but Saturday it was a blustery 50 degrees. The one benefit of that? Breaking out some tall boots, skinny jeans and a sweater. So warm and cozy.
There must be some switch in our bodies that goes from wanting to grill out, eat watermelon and drink beer to wanting a big bowl of warm comforting soup and a glass of red wine. I love both options but my heart leans towards the soup and wine.
When paging through Cooking Light I found a recipe for a chicken chili, it sounded perfect for a cool fall evening. A little bit spicy to make Scott happy and pretty healthy for me.
Tender chunks of chicken, cannellini beans, chilies and a flavor full broth. A really great fall soup!
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Keywords: soup/stew chicken
Ingredients (Serves 4-6)
- 1 tablespoon canola oil
- 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
- 3/4 teaspoon salt
- 1 small onion, finely diced
- 2 minced garlic gloves
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground red pepper
- 3 cups no-salt-added canned cannellini beans, rinsed and drained
- 1 cup water
- 1 7-ounce can chopped green chiles, undrained and divided
- 1 14-ounce can chicken broth
- Flat leaf Italian parsley for garnish
Heat a Dutch oven over medium-high heat. Add oil.
Season chicken with 1/4 teaspoon salt. Add chicken; sauté 4 minutes.
Add onion and next 5 ingredients; sauté 3 minutes.
Add 2 cups beans, water, 1/2 teaspoon salt and 1/2 can of chiles, and broth; bring to a boil.
Mash 1 cup beans and the other 1/2 can chiles in a bowl. Add to soup; simmer 5 minutes.
Garnish with flat leaf parsley, salt/pepper and hot sauce if needed