IMG_0550 by you.         

Hi everyone hope your keeping warm cause it’s cold outside.   This is the time of year when I start pulling out all the soup and chili recipe’s.  There affordable quick and easy to make and can last a couple of days.  Soups and Chili’s are great because you can put  into them whatever you want in order to stretch the pot out and even if you don’t finish them, they can be put into the freezer.

The soup today, is a white bean chili with a flavor that is unbelievable especially the next day.  This pot of goodness my mom would make on those really cold days along with her chicken noodle soup.  This really would be good on a tailgate with all your friends on cool crisp fall day so, let’s get this dish rock-in.

 

Ingredients

1 & 1/2 pounds of boneless skinless chicken breast

2 14 oz cans of chicken broth

3 16 oz cans of white navy beans with liquid

2 cups of finely chopped onions

2 tablespoons of minced garlic

1  4 oz can of green chilis with liquid, onions and garlic

2 heaping teaspoons of cumin

2 level teaspoons of oregano

1/4 teaspoon of cayenne pepper

you favorite hot sauce

 

Poach or bake the chicken breast and chop into bite size cubes.  In a large soup pot, pour the chicken broth and cans of white navy beans with the liquid.  Keep your heat on low for now.  Saute the chopped onion and minced garlic until you can see through the onions.

Now you can stir in the green chilis with the liquid, onions and garlic.  Now add all this into the pot with the beans and add the chopped chicken.  Stir in  the cumin, oregano and cayenne pepper along with several dashed of your favorite hot sauce.

Heat until it starts to bubble about 10 minutes and serve with cornbread.  When your pushing for time, you can put this into a crock pot and it cooks just as well and actually it will be more affordable because you can use the dry navy beans.  So I really hope you give this recipe a try for you and your family and remember,

KEEP IT SIMPLE