Recipe courtesy of Taste of Home
September has arrived and the weather will be cooling off before we know it. When the temperatures drop, we eat lots of soup at this house. The great thing about soup is that it’s a whole meal in one pot. Also, many soup recipes can be cooked in the crock pot, leaving you free to do household chores, go to work, or my favorite… watch sports.
If your family likes to eat lots of soup, do yourself a favor and buy some actual soup spoons. You will notice a difference when eating with a real soup spoon, rather than a large tablespoon. The soup spoon is shallower and has a wider bowl. This allows the soup to cool faster, but also places it back further on your tongue allowing more and different taste buds to be bombarded with flavor as you eat. Enjoy!
1 pound boneless, skinless, chicken breasts, chopped
1 medium onion, chopped
1 Tablespoon olive oil
2 cloves garlic, minced
2-14 oz. cans chicken broth (or 1-32 oz. box)
1-4 oz. can chopped chilies
2 teaspoons cumin
2 teaspoons oregano
1 1/2 teaspoons cayenne
chipotle seasoning (optional, it gives the chili a nice smoky flavor)
3-14 oz. cans white beans, (Navy beans, Great Northern beans, Cannellini beans)drained and divided
1 cup Monterey Jack cheese, shredded (I used C0-Jack)
jalapenos, chopped (optional)
- In a Dutch oven, over medium heat, cook chicken and onion in olive oil until lightly browned. Add garlic, cook 1 minute.
2. You’ll notice that there are quite a few browned bits in the bottom of my Dutch oven, that’s good because there is a lot of flavor in that browned mix. Slowly add about half of the broth and work the browned goodies loose from the bottom of the pan.
3. Stir in the rest of the broth, chilies, cumin, oregano, cayenne, and optional chipotle seasoning.
4. With a potato masher, mash one can of beans until smooth.
5. Add all the beans to the Dutch oven (smooth and whole). At this point you can finish cooking the chili on top of the stove, or in the oven:
If cooking on top of the stove, bring to a boil, then reduce heat to low. Simmer the chili for 20-30 minutes, or until the chicken is cooked and the onions are tender.
If cooking in the oven, set the temperature to 170° F-190° F (crock-pot setting) and cook for about 4 hours.
6. Top each serving of chili with cheese and optional chopped jalapenos.