This weekend definitely didn’t feel like fall with the temperatures reaching into the high 70’s and the humidity making it thick and sticky, but it didn’t stop me from making a few of my favorite soups. This White Bean Chicken Chili recipe is a perfect weeknight meal that can feed a crowd.

Ingredients:

 1 tablespoon olive oil 1 medium onion diced

3 cloves garlic minced

1 bell pepper

2 (15-ounce) cans white beans, rinsed and drained

1 cup fresh salsa

3 to 4 cups Hale Bone Broth depending on how soupy you want your chili

Juice of 1 lime

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/4 teaspoon dried oregano

3 cups shredded rotisserie chicken

1/3 cup chopped cilantro Duxbury Sea Salt

Black pepper to taste

Optional toppings: avocado slices shredded cheese, sour cream, cilantro

Instructions:

In a large pot, heat the olive oil over medium high heat. Cook the onion until translucent, about 3-4 minutes.

Use a cup of hot stock and a can of the white beans rinsed and blend in Bullet blender. (Use this to make the chilli thicker). Add in the garlic and peppers and cook for 2 more minutes.

Add one can of rinsed white beans, and the blended beans, fresh salsa , the rest of the Hale Bone Broth, lime juice, cumin, chili powder, oregano, chicken, cilantro, salt, and pepper.

Stir and let simmer on low heat for 15 minutes or longer to reduce and let thicken. Ladle chili into bowls and serve with desired toppings.