The official first day of autumn is tomorrow. Not that I needed an official day to get into my fall mindset and whip up one of our favorite chili soups. Now, initially, this soup happened by accident. . or maybe I should call it experimenting. . My kids love white beans and chicken and we love chili so in an effort to not make a vegetarian chili, (even though I wanted to) and wanting to compromise with my meat loving husband, we came up with this one.
It has a little bit of everything and everyone is happy. And it’s relatively quick. My trick? I use shredded rotisserie chicken. It’s already cooked for you and tastes delicious. You simply shred it up and add it at the end. And if you want to do this recipe as a “Make-Ahead”: just prep and cut all of your veggies the night before and shred the rotisserie chicken as well. This way, everything is ready to go when you get home from work.
Loaded with meat and veggies, this hearty chicken chili soup will definitely satisfy! And feel free to use whatever veggies you have at home. I used swiss chard, zucchini, corn, bell peppers and onion.
I hope you enjoy! And who else is excited for fall weather, warm sweaters and thick socks?
White Bean and Chicken Chili Soup
- 1 tablespoon extra virgin olive oil
- 1 large onion chopped
- 3 to 4 garlic cloves minced
- 1/2 large zucchini diced
- 1 red bell pepper diced
- 1 tablespoon cumin
- 1 tablespoon dried oregano
- 2 tablespoons chili powder
- salt and pepper
- 1 15 ounce cannellini beans, rinsed and drained
- 1 15 ounce garbanzo beans, rinsed and drained
- 1 bunch Swiss chard stems removed and leaves chopped
- 1 1/2 cups frozen corn
- 5 cups low-sodium chicken stock + more if needed
- 2 to 3 cups rotisserie chicken shredded, no skin
- 1/2 teaspoon crushed red pepper flakes; optional
- chopped fresh flat leaf parsley
- Using a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion and cook until translucent, for about 4 to 5 minutes. Add the garlic and cook for 30 seconds. Add the diced zucchini and the bell peppers and season with the cumin, oregano, chili powder, and season with salt and pepper. Cook, stirring frequently, for about 4 to 5 minutes. Add the beans, Swiss chard, corn, and chicken stock.
- Bring the mixture to a boil and then turn the heat down low to a simmer for about 20 to 30 minutes. Add the shredded rotisserie chicken and red pepper flakes (if using) and simmer for another 5 to 10 minutes. Season with more salt and pepper, to taste. Garnish with chopped parsley and serve.