Chicken Chili Cannellini Bean Soup

Tuesday, November 18, 2014
Chicken Chili Cannellini Bean Soup really hits the spot on a cold day and a favorite in cooler weather.

 Here is a fast easy, inexpensive way to feed many people in a group or family. 










This is packed with flavor and when it's rainy and cold very much a go to recipe for me.


 The flavor is somewhat like chili however the white beans, tomatoes and chicken makes this a whole meal. 


I personally like this with shredded mozzarella, garlic bread and a few sliced black olives on top.


You can also serve this dish with  cornbread or tortilla chips topped with extra sharp shredded cheddar cheese and sour cream it's all a match made in one heck of a great bowl of soup! 










Optional: add boiled cooked rice or elbow pasta to the pot of soup just before serving.

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Chickpea Shrimp Diavolo
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Best Split Pea Soup
Lamb Chili and Burgundy Wine
Italian Chili Mac


CHICKEN CHILI CANNELLINI BEAN SOUP

ingredients:


instructions:

1 package chili seasoning
3 large or 4 small boneless chicken breast cubed
1 large box or can of  chicken broth
6 cups water or more of water
1 large can diced tomatoes
1 can chilies
cannellini beans fresh cooked or canned (4 cans 15,5 ounce cans drained)
1 tablespoon garlic powder
salt, pepper to taste
cayenne pepper to taste
optional: add more chili powder and cumin around 1 teaspoon each or more to taste if like a stronger flavor.


In a large sauce pot or slow cooker, add all the ingredients and simmer on low until the chicken is tender and falls apart. Top of stove around 2 hours time,  cooking in the slow cooker around 6 hours on high.
Serve how your family like this either with shredded mozzarella, garlic bread, hot peppers, olives on top or the second version:

Serve with sour cream, broken tortilla chips and shredded extra sharp cheddar cheese or make a big batch of  broccoli cornbread 
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