As the weather starts to cool off, I love to make soups and chili. During warmer weather, Sundays are usually when we “grill and chill”. We will have a beer on the deck and listen to music while my husband grills up turkey burgers, chicken etc. Here in South Carolina, the temps start dropping around this time of year. This is when I will switch up and make a big pot of chili or chicken noodle soup. There is just something so cozy about filling up a bowl with some chili and hanging out by the fire! One of our favorites is white chicken chili. This recipe is healthy, easy to make and you can have the next day for lunch!
What you will need:
1 Rotisserie Chicken (pulled off the bone and shredded)
2 cans of chicken broth
1 tbsp of minced garlic
1 tbsp of olive oil
1 sweet onion diced
2 15.5 oz cans of great northern beans (rinsed and drained)
1 small can of green chiles
Optional 2 tbsp of light whipping cream
Directions:
In a large pot sautee the garlic and onion in the olive oil
Once the onion is soft, add in all of the ingredients.
When the pot is boiling, set to low and cook for 30 minutes. Sometimes I will add in the light whipping cream during the last two minutes to make it thick. You can skip this step if you would like.
You can garnish with fat free sour cream, avocado, cilantro or reduced fat Mexican Cheese. Enjoy!
