Soup-a-palooza: White Bean Chicken Chili with Artichokes

Since it has been, on average, 20 degrees here in Chicago I have been making a lot of soup lately. My soup-making desire has also been enhanced by the fact that I'm broke, eating all my meals at home to save monies, and to top it off Chris is working on a project out of town Monday am through Wednesday pm so I have to eat alone a lot.

So, I've been making giiiinoooormous pots of soup (so big in fact that the pot won't fit in my dishwasher and I have to wash it by had!) and freezing half.

Last week this is what I made which is super easy and only uses 1 pot:

White Bean Chicken Chili with Artichokes
This recipe is from Chris' mom and super easy to make!

Prep: 30 minutes Serves: 6

1 Medium white onion
2 TBSP olive oil
1 4oz can chopped green chilies- drained (I used 2 serano peppers we already had in the fridge- finely chopped)
2 tsps cumin
2 16 oz cans Bush's great northern beans
1 14.5oz can of chicken broth
1.5 cups finely chopped chicken (I kind of chopped/shredded/just threw it in there)
1 large can artichokes- drained
1 large can diced tomatoes and juice

Saute onion in the bottom of a large pot for about 4 minutes until transparent (I put the seranos in here at the same time). Add chilies and cumin; cook and stir for 2 minutes. Add beans, chicken broth, and tomatoes. Bring the whole pot to a boil. Reduce heat and simmer for 10 minutes. Add the chicken and artichokes and cook until the whole pot is hot.


I doubled this recipe to make extra frozen servings.

I didn't take pictures of this soup, but I will tomorrow when I make lentil soup!

1 comments- my fav!:

Le Sigh of a Fashionista said...

That sounds delish. I assume its spicy because of the peppers? I might try that sans peppers for my pansy palate.

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