Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? Soups are great –most of them require minimal prep, and can be left alone on the stove while you’re busy doing other things. On the weeknights, my prep time has to be pretty quick. This White Chicken Chili is perfect for weeknights – only 25 minutes of prep.
Let’s get started. First, gather all of your ingredients – this makes the process much easier (and faster)!
Cook the chicken in a large saucepan or Dutch oven with all of the spices. Cumin, oregano, salt and pepper are the basis of all great chili recipes! And they smell wonderful while cooking.
Once the chicken is done cooking, remove it from the pan and add the onions, pepper and garlic. Once those have softened, add the broth, beans and corn.
Bring the soup to a boil for about 15 minutes. Once the 15 minutes are up, add the American and stir until melted. This gives it a really creamy texture.
And that’s it! Seriously, that’s it. Just garnish with some cilantro and limes slices, and you have the perfect weeknight meal that’ll warm you up on chilly fall nights.
When you give this recipe a try, share a snap with us on Instagram (@landolakesktchn). We’d love to see your creations!