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
Ingredients
- 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
Instructions
- 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.
Love how hearty and healthy this sounds – I could eat this all week long 🙂
It’s still 92 degrees in TX but this looks too good to not make this week. Thanks Al!
This is perfect tailgating food, and I’m a huge, huge fan of a rotisserie chicken! Looks so delicious Alice!
One of my family’s favorite chili recipes is a turkey white bean recipe. This soup would be a hit, and I’d love a big giant bowl! 🙂
This soup looks delicious. And I use rotisserie chickens all the time. Best kitchen shortcut EVER!
Oh Alice, this soup looks so comforting and delicious! I love that it has a little bit of everything to please every one in the family 🙂 Especially love that you used rotisserie chicken – such a life saver for those busy nights! I could definitely get cozy with a big bowl of this yummy soup 🙂
Such a great looking chili for fall and I love the rotisserie chicken shortcut. All those veggies look delicious!
Me! Me! Me! I can’t wait to bring out the slow cooker, slip into my big sweaters and wear my new motorcycle boots. But it’s freaking hot in Vancouver. It was 30 degrees C yesterday (I have no idea how to convert that to Farenheit <– apparently, I can't spell it either!). This chili looks delicious, Alice. Like pure comfort in a pot. I love the rotisserie chicken shortcut and all the healthy veggies in there.
Happy autumn and happy chili season! I love the white beans in here for a creamy, dreamy alternative to the traditional kidney beans. And can I just say, I adore that purple le crueset. Gorgeous recipe and photos!
This looks awesome Alice! I can’t get enough soup right now and I love all the flavors in this one 🙂 Pinned!!
Alice, I absolutely ADORE meals like this in the fall–hearty but healthy. Comfort food at its finest!
Thanks so much, Amy!!! We gobbled this up!
This soup is all I can now think about. I mean it is hearty perfection. Pinning now!
haha, thanks J. . see you soon!!!! 😛
This chili looks so delicious! So great for fall, and a fun change from the typical beefy kind. Pinning!
I agree with your children, I love white beans and chicken and corn too – loving the sound of this hearty soup!
Isn’t it funny how “experiments” turn into some of our favorite meals sometimes? I love everything you managed to add to this beautiful-looking soup! Can’t wait to pin and make this ASAP!
Nice recipe to start autumn ! A real comforting soup. Like your casserole Le Creuset 😉 Have a nice autumn 🙂
This looks so warm and comforting. I just turned the heat on my house for the first time this season and I could use a nice bowl of comfort food!
Sounds delicious, ideal for school lunches; add a salad and crusty rolls, a quick dinner.
Made this tonight for my family, and everyone loved it! They are every bite!! Thank you!!
Hi Christi,
oh, I’m so glad to hear that! Thanks so much for letting me know!! This comment made my night! 🙂
Here it is. THE chili. You know, the one that was featured by Feed Feed. Yea, that one. Congrats on that Alice! Much deserved… because well, 1) you’re totally awesome and 2) this chili sounds amazeballs!
Chris, you are so sweet!! Thank you. . you’re pretty awesome yourself!!
On this chilly Autumn day,
I shall make this! yummmmmmmmmmmm
thank you, Sweets. xx
Made this tonight. Mmmmmmmmmmmm!!
I made this tonight. Mmmmmmmmm!
I made this tonight. Yum!
I made his tonight. Yum!!!!!
…..MMM looks delicious, I am going to try your recipe! 🙂
Michael
A Note: I just made it! It is simmering on my stove this very moment!
Thank you! xx
so happy to hear this, Kim!!! Let me know how you like it!!
Can this be frozen and reheated later?
Hi LeeAnn, I don’t see why not. If you try this, please let me know. Thank you and I hope you make it!
Just made this for dinner. Huge hit!! Thanks for the recipe. Definitely adding this to my repertoire!
So great to hear Valerie!! Woot woot!!
Made this last night and is was SO good. ( I left out the swiss chard because I didn’t have any) My husband said he could eat it forever! For sure will be adding this one to the rotation. Thanks for the recipe 🙂
Awh, thanks so much, Tina!!! This comment just made my morning!! Thank you for letting me know 🙂
I made this last night and it was delicious! I replaced the Swiss Chard with Baby Kale (because that’s what we had) and added a can of tinned tomatoes (because of too many in the cupboard!). The smell this made when cooking was amazing. We will be making this again.
So happy to hear this, Michelle!!! Thank you!!!
A Gorgeous Recipe and can I just say I love the color of your Le Creuset Dutch oven? That lilac color! GORG!
Thank you!!!
Do you know the Nutrition facts for this?
Hi Zoe, no I’m sorry I do not.
I made this soup today, hubby and I loved it! Added half a can of diced tomatoes because I had some in my fridge and some extra chicken broth and it was delicious! Will definitely make this again. Thank you!
Hooray!!! Thank you for letting me know!