This chili is one of my favorite uses for rotisserie chicken whenever the local store is having a sale on it.Even though it has a lot of ingredients, it comes together very quickly once you have everything measured out.
It’s warm, spicy, and incredibly healthy. It tastes even better the next day after all of the spices have soaked into to the beans and chicken, intensifying. You could halve this recipe to yield a smaller amount, but this can be frozen for up to 3 months in an airtight container. I like to top mine with some cheese, chia seeds, or non-fat yogurt as well as the cilantro, but you can dress it up with anything!
White Chicken Chili
For some reason I don’t make too many soups. Something about them just seems daunting. This soup is fast, easy, and healthy. The best part is that it only uses one pot and one blender (or food processor). If you have an immersion blender, then this is truly a one-pot meal.
I’ve made this soup several times in the past month and it’s easy to customize. It’s also pretty cheap to make, especially if you stretch it by adding some rice or quinoa to it. I’ve also added frozen corn and peas to it to add some more nutritional value. As it is, it’s under 500 calories per warm, hearty, bowl.
The version pictured here has vegan chorizo in it instead of dried chorizo, and is topped with some chopped gouda and sesame seeds.