Welcome Soupers to my brand new blog with my very own domain. I apologize for the lack of posts lately, but I’ve been trying to get everything up and running. Tomorrow I will be making an amazing White Bean Chicken Chili, which is perfect comfort food for the rainy, dreary weather we’ve been having lately.
This recipe comes from my good friend Martha Wolf. It’s her brother Dan’s and Martha made it at a party I was at in beginning of the month. After I had one bite, I knew I was going to have to get this recipe. Not only is this soup ridiculously tasty, it is probably one of the easiest soups you could ever make. There’s barely any prep time and the only step that takes any time is cooking the chicken.
So run off to the store and get these ingredients for tomorrow.
Dan’s White Bean Chicken Chili:
1 package of boneless chicken breast (I used the tenders, Dan uses 4 large breasts).
2 (15 oz) cans of white beans of your preference (navy, cannellini, northern, etc.)
1 (28 oz) large can of stewed or diced tomatoes
1 very small can of chopped chillis
1 medium onion
1 cup of salsa
8 oz grated monterey jack cheese or if you like spicy, pepperjack cheese)
1-2 tsps of salt to taste
1-2 tsps of chili powder to taste