Spice this chili any way you like it–this recipe is a great way to warm up on a cool day. This soup freezes well and is perfect for lunches. No white beans in the pantry? Pinto beans or black-eyed peas work just as well. We like to serve this with Utz Multigrain Tortilla Chips on the side.
Makes 10 1-cup servings.
2 TBL olive oil
1 lb. onion, finely chopped
4 cloves garlic, minced
4 cups chicken stock (I use homemade stock with almost no added salt)
2 cups cooked chicken, diced
1/2 jalapeño pepper, seeded and finely diced
3 14-oz cans small white beans, drained and rinsed
2 tsp. cumin
1 tsp. coriander
1 TBL kosher salt (or to taste)
1 cup chopped fresh parsley
Sauté onion in olive oil until soft. Add garlic and cook 3 minutes more. Meanwhile, place remaining ingredients in 6-qt. slow cooker. Add onion and garlic to slow cooker. Cook on LOW for 4 hours before serving.
Serve with shredded Cheddar cheese and tortilla chips.
Note: the nutrition calculator was way off on this one, and it’s the beans that did it. Carbs for this dish were calculated one ingredient at a time. Per 1 cup soup: 25 carbs.