It’s time for soup again! I love soup – to me it’s the perfect lunch or dinner option. It’s light yet filling and the options for flavors are endless. This White Bean chicken chili has a kick of flavor from fennel, cumin and chili powder and is full of sweet corn, swiss chard and chicken. Adding fresh parmesan cheese before serving gives it a salty kick leaving a delicious, warm and filling chili!
I am so in the mood for Fall. I get like this every year. School has started, there’s a crisp in the morning air and I am done with 90 degree weather. It’s that simple. Now, it’s time for soup, sweaters and hot drinks.
I am huge fan of making soups – my kids tend to enjoy them and it’s a meal that can feed us for a few days. And they’re generally pretty cheap to make which is always a plus.
What I love about this White Bean Chicken Chili is that it’s not your traditional chili recipe. It’s seasoned with fennel seeds, has Swiss chard and is garnished with parmesan cheese. It has more of an Italian flare to it which is kind of fun and different!
This chili recipe is also very healthy, low in fat and salt. It’s a lean yet comforting meal. I sometimes serve it with crusty bread or a side salad if needed to bulk it up a bit, especially if we’re having it for dinner.
- 1 1/2 - 2lbs chicken breast or ground chicken (see recipe for instructions)
- 1 yellow onion, chopped
- 4 garlic cloves, chopped
- 2, 14 ounce cans cannelloni beans
- 1 cup frozen corn
- 1 bunch Swiss chard, stems removed and chopped
- 2 teaspoons cumin
- 2 teaspoons fennel seeds
- 2 teaspoons oregano
- 1 tablespoon + 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 5 cups chicken stock
- fresh parsley for garnish
- grated parmesan cheese for serving
- Olive oil
First, prepeare all of your ingredients - measure, chop, etc.
In a large pot, add a good drizzle of olive oil and place over medium heat. Add ground chicken (if using) and cook for about 5 minutes. Then add onion and garlic and continue to cook for 5 minutes.
Next, add all of the spices and stir well, then pour in chicken stock, corn, beans and swiss chard. Simmer for about 20 minutes. Serve with fresh parsley and lots of parmesan cheese.
If using chicken breasts, start sautéing onions in olive oil for 5 minutes, add garlic and saute for an additional minute. Next, add spices and stir. Pour in chicken stock and chicken breasts, bring to a boil then reduce to a simmer for 15 minutes. Remove chicken, let cool slightly and chop really well.
Add chicken back into the pot with the beans, corn and swiss chard, Simmer for about 15-20 minutes then serve with fresh parlsey and lots of parmesan cheese.
I make this with chickn breasts because it's cheaper, but ground chicken is a bit easier as it's less steps. Both work well!
Recipe slightly adapted from Giada De Laurentis