Wednesday, March 11, 2020

White Bean Chicken Chili #Recipe from @EllieAlexander

I don’t know about you, but it’s definitely cold and flu season at our house. A cold that had been lingering for a couple weeks turned into full blown bronchitis and a sinus infection for me. No fun. The good news is that I’ve been catching up on my reading while staying in bed and drinking lots of hot tea. There’s nothing better or more healing than a steaming bowl of soup. This week I made a large pot of this white bean chicken chili and it’s been doing the trick. It has a nice hit of spice to help clear up those sinuses and it’s equally comforting.

~Wishing you health and healing in the form of this soup.

White Bean Chicken Chili


2 large chicken breasts—boiled and shredded
Olive oil
1 large onion
4 cloves garlic
1 bunch cilantro
1 2-ounce can of diced green chilis
2 15-ounce cans of white beans
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon oregano
1 teaspoon coriander
1 quart chicken stock
Salt and pepper to taste

Chop onion, garlic, and cilantro (stalks and leaves). Add a splash of olive oil to a large pan and turn heat to medium low. Sauté onion, garlic, and cilantro for five minutes.

Add green chilis, beans, cumin, chili powder, oregano, and coriander.

 Stir, then add in chicken stock and shredded chicken.

Season with salt and pepper. Bring soup to a boil and then turn heat to low. Cover and simmer for twenty to thirty minutes.

Serve warm!

Coming this June the 11th book in the Bakeshop Mysteries, Nothing Bundt Trouble!

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1 comment:

  1. Sounds like Latino penicillin! (Like Jewish penicillin--chicken soup)
    Well done.
    I'm not getting the pictures, however.