Calling all soup lovers! This gluten free white bean chicken chili is an easy-to-make, one-pot soup that is sure to keep you warm and satisfied!
You know it’s fall when… it’s finally cooler outside than in the house. This glorious moment happened last week while Brett was away for work.
You see, ever since getting our air conditioning installed mid-July, Brett has made a strict A/C-only policy in the house. His reasoning: we’ve been sweating our butts off for the past two years and I want to enjoy all the cool, all the time.
I am the type of person who likes fresh air and windows open as much as possible – even when it’s 100 degrees outside. So naturally, I jumped at the chance to turn off the A/C and open up the house to let some of the cooler air in.
We’re still riding this open-window train and I couldn’t be happier because this crisp coolness makes this soup taste even better.
It looks pretty similar to last week’s chicken fajita soup but the addition of the white beans and salsa add a little somethin’ somethin’. And for me, it’s not quite as spicy as the fajita soup so if you’re a fan of the mild, this one is for you!
Gluten Free White Bean Chicken Chili
This gluten free white bean chicken chili is an easy-to-make, one-pot soup that is sure to keep you warm and satisfied!
Ingredients
- 3 cups white beans rinsed/cooked
- 3 cups chicken broth
- 1 cup heavy whipping cream
- 4 cups diced chicken cooked
- 4 oz can green chili fire roasted
- 1 cup fresh pico de gallo / canned salsa
- 1/3 cup green onion
- 1 - 2 cups freshly shredded cheese
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/2 cup chopped cilantro
Instructions
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Add all the ingredients into a large sauce pan, bring to boil
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Reduce heat and simmer for one hour, stirring occasionally
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Add a topping of choice, like sour cream, cilantro, green onion or additional cheese and enjoy!
Now, if you need us, we’ll be enjoying our soup with the windows open and the cool, fall air coming through 🙂
All our best,
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