It’s Fall Y’all! And even though it’s still 100 degrees and blazing hot here, it felt right to kick off the chili/ soup season!
This is my go to, dump everything in a pot, bring to a boil, ready in 15 minutes, chili. It’s easy, healthy, and oh so delicious!
2 Tbs. Olive Oil
3 cloves garlic, minced
1 Rotisserie Chicken, shredded
2 4oz. cans mild diced green chilies
1 healing Tbsp. Cumin
1 tsp. oregano
3 cans white beans (pinto, navy, great northern, whatever you can find)
6 cups chicken broth
Salt and pepper to taste
Sauté onion and garlic until tender. While the onions are cooking, shred the chicken.
Add green chilies, shredded chicken, beans, cumin, oregano, salt, pepper, and chicken broth. Bring to a boil.
Summer for as long as 45 minutes, or serve immediately, I know my family does not like to wait!
Top with cheese, Fritos, avocado and enjoy.
My kids love this too, I just drain the broth to avoid a big mess.
This meal is Nora approved!