Chicken Chili

I’m not ready to declare it fall yet, but the weather doesn’t quite feel like summer either. I recently realized that I haven’t made a soup in weeks, if not months. Unsurprisingly, as soon as the temperatures dipped below 70*, I started craving this chicken chili.

Lighter than a red chili, in both color and flavor, let’s consider it a soup for transitioning seasons.

Serves: 6-8
Time: 1 hour

Ingredients

• 1 tbsp oil

• 1 yellow onion, chopped

• 2 cloves garlic, minced

• 1 tbsp ground cumin

• 1 tsp dried oregano

• 1 tsp ground coriander

• 1/4 tsp chili flakes (optional)

• 1/2 tsp coarse salt

• 4 cups chicken stock

• 2 15-oz cans white and/or pinto beans, undrained

• 2 cups cook chicken meat, shredded (we use white and dark meat from a rotisserie chicken)

• 1 small bunch scallions, sliced, both green and white parts

• salt and pepper to taste

• Optional garnishes: cilantro, cheese, sour cream, avocado, jalapeños, tortilla chips, summer squash

In a large pot, add oil and heat over medium-low heat. Add onions and cook until soft and translucent. Push the onions to one side and add the garlic, cumin, oregano, coriander, salt, and chili flakes (if using). Let the spices bloom in the oil until fragrant but not burnt, about 30 seconds. Stir in with the onions and cook a little more, then add the chicken stock, beans (including the liquid from the cans), chicken, and scallions. Bring to a boil, then reduce to a simmer and continue cooking uncovered for 20 minutes. Add salt and pepper to taste and adjust any other seasoning if needed. Ladle into bowls and add garnishes just before serving.

(Like most soups and stews, this tastes better as leftovers, when the liquid really has time to soak into the beans and chicken.)