it’s officially soup season!
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I’ll admit, life seems to be getting busier and busier these days. I don’t want to miss the little moments, like the first soup of the season or an evening fire and s’mores with my family. There’s something about the food of Autumn that brings everyone together and slows time down just a bit. I want to make space for both their bellies and their hearts to be full! The less time I actually need to spend prepping for meals though, the better! A girl can be practical and sentimental, right? That means by go-to meals contain words like “ready-in-30,” “one-pan,” “crockpot,” or Mexican restaurant. But, there are only so many times I can convince my husband tacos are a good idea on one week, so I’ve been on the hunt for some great alternatives that still give us time to gather and leave satiated!
I’m going to share with you one of my favorite recipes of the season, and a few of my quintessential kitchen gadgets that are key to making it happen! I hope you enjoy it as much as we do!
White Chicken ChiliI originally found this recipe when looking for crockpot dinners. I had hopes that I would be the kind of person that meal preps and thinks super ahead of time, but to be honest, sometimes I forget to think about dinner until 4 PM hangry rolls around. By that time, I am fighting the urge to pop some dinosaur chicken nuggets in the oven and call it a night. So, I need something that can be ready quick! I made a few adaptations to this chili recipe, and now it can be served in 30 minutes from start to finish! The best part? It tastes like its been stewing for eight hours! And, my house smells good all evening long. I use this Dutch Oven from Amazon to make everything happen.
Ingredient List 1 15- oz. can of black beans (drained)
1 15.25- oz. can whole kernel sweet corn (undrained)
1 10- oz. can Rotel tomatoes (undrained)
1 package ranch dressing seasoning mix
1 tsp. cumin
1 tsp. garlic powder
1 tbsp. chili powder
1 tsp. onion powder
1 8- oz package light cream cheese
1 rotisserie chicken; shredded
1 cup chicken broth (or more depending on how soupy you like your chili)!
Toppings
Tortilla Chips
Sour Cream
Lime
Avocado
Shredded Cheese
Cilantro for Taste
Tools
Dutch Oven
Amazon Silicon Baking Sheets
Baking Sheet
Can Opener
Whisk
1.) Shred the chicken and set aside on a plate. I like to shred it into spoonful size pieces, but pretty much all the meat (white and dark) is good to go in the chili! You can let it sit for a while as you prepare the rest of the chili.
2.) It’s veggie time. You’ll want to drain your black beans. I personally like to rinse them in the sink to get all the thick liquid out. I rinse them a couple times in cold water and let them dry out for a second.
3.) Next, pour your corn into your pot. I would set it on medium-low heat. The liquid should get it going. Pour in your black beans, and the whole can of Rotel. Give that a quick stir.
4.) After that, I add in my spices. You can be as generous as you like! Sometimes, if I’m feeding more than just my family, then I double or triple the recipe. Be sure to up your spices accordingly!
5.) Next, add your shredded chicken to the pot. Stir that in there!
6.) Then, add the block of cream cheese you’ve softened right on top. I set the cover on the pot and let all the flavors cook together. After about five minutes, I add in my chicken broth. Depending on how thick you like the chili, you can add in more or less broth.
7.) Let cook about 15 - 20 minutes on low or until all the veggies are soft and tender and the flavors have had time to mix together!
8.) Top with your favorite chili toppings! Cilantro, sour cream, and tortilla chips are my favorite picks.
