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!












 Pasta Fasoli
Italian Style 3 Bean Chili
Italian White Chicken Chili
 Escarole, Chickpeas and Pasta
Chickpea Shrimp Diavolo
Grandma's Ham, Bacon and Lentil Soup
Depression Bean Soup
Best Split Pea Soup
Lamb Chili and Burgundy Wine
Italian Chili Mac


CHICKEN CHILI CANNELLINI BEAN SOUP


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 saucepot 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 of the second version:

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





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