I went through our pantry last week and threw out the expired stuff, reorganized, and wrote down everything in there. Yes, I wrote down every item in our pantry. Weird, I know, but that was the only way I’d remember what’s in there and if something was a duplicate.
Which is how I realized I had FOUR cans of cannelini beans. I think I was going to make a bean soup a few weeks ago and bought a bunch of beans for it, but then never wound up making it. However, with those beans, and the rotisserie chicken breast I had in the fridge, I remembered Alli ‘N Son had posted a recipe with beans and chicken just the other day.
I made a few changes to her recipe, both for my tastebuds and for what I had on hand. The end result was fantastic though. Way better than the simple ingredients would suggest. It’s not quite a chili, but it’s not quite a soup. A choup?
White Bean and Chicken Chili Soup
Adapted from Alli ‘N Son
- 2 15-oz cans white beans (I used cannellini)
- 32 oz chicken broth
- 1/2 cup water
- 1/2 cup chopped onion (from my freezer stash)
- 1 clove minced garlic
- 2 cups chopped cooked chicken breast
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/4 cup chunky salsa, drained
- Combine all ingredients in a large pot. Cover and simmer for at least 30 minutes.