It’s been really cold in Southern California this year and it seems like I always want to make soup. I adapted a friend’s recipe and came up with Easy Crockpot Chili. It is amazing. And some people call it white chili. But I love this chili. And I think you will too.
Today I am joining some of my favorite bloggers as we are sharing our favorite soup recipes. Be sure to scroll to the bottom of this post to see all of the recipes.
Easy Crockpot Chili
This chili is light and delicious and so easy to make. If you buy a rotisserie chicken (or buy the already chopped rotisserie chicken from Costco), it will take you less than ten minutes to make this chili.
One of the ingredients in this recipe is white beans. At first, I wasn’t sure what type of white beans to buy. But then I discovered Cannellini White Kidney beans. They are definitely what you want to buy.
How to Cook the Chicken
I like to cook my own chicken. My favorite way to make shredded chicken is to cook it in a saucepan. Just add a pinch or two to a pot of water and bring to a boil over medium-high heat. Once boiling, reduce heat to low and cover. Allow chicken to cook until heated through (this usually takes 25-30 minutes for 6 chicken breasts and 8-15 minutes for 3 breasts, depending on the size).
Once the chicken is cool, shred with a fork.
This recipe is one of the ones where you just dump everything in a pan and heat it up. Can I just say I love these type of recipes? This is so easy to make and tastes so delicious!
The chili can be cooked in a crockpot or on the stove top. I have made it both ways and we loved them both.
One of my favorite things about this chili is the crunchy Fritos. Adding a dollop of sour cream and Fritos makes this dish almost perfect.
- 32 ounces chicken stock
- 3 cans Cannellini white kidney beans, drained
- 5 cups cooked and shredded chicken
- 16 oz jar mild salsa
- 16 oz. grated cheddar cheese
- 2 tsp cumin
- 2 cloves garlic, minced
- 1/2 cup sour cream
- 2 cups Fritos
- To prepare chicken, boil for 20 minutes on the stovetop at medium heat. (You can also shred a pre-cooked rotisserie chicken.) When cool, shred with a fork.
- In a crockpot, combine all ingredients except sour cream and Fritos. Cook on low for a minimum of three hours. (If you have less time, cook in a saucepan for thirty minutes.)
- Ladle chili in to bowls and top with sour cream and Fritos.
Serving Size:10 ounces
Amount Per Serving: Calories: 938 Total Fat: 48g Saturated Fat: 17g Trans Fat: 1g Unsaturated Fat: 26g Cholesterol: 131mg Sodium: 1384mg Carbohydrates: 74g Fiber: 11g Sugar: 7g Protein: 54g
Best Soup Recipes
Next, I am sharing soup recipes from six blogger friends of mine. They all look fabulous.
My friend Ashley from Modern Glam made this Vegan Red Lentil Soup. It’s coconut curry and sounds amazing.
Tauni from Tauni Everett made an Instant Pot Eight Can Taco Soup. It sounds so easy to make.
Janine from Happy Happy Nester shares her Secret to a Yummy Seafood Stew Recipe. I can’t wait to learn how to make this.
Jennifer has a great recipe called Mom’s Famous Beef Stew in the Instant Pot.
Jackie at Finding Lovely shares her Healthy Lentil Soup. Can I just say yum?
Rhonda from Hallstrom Homemade Creamy Potato Hamburger Soup. I have a feeling my boys would love this.
I hope you enjoy all of these fabulous recipes. I can’t wait to try them all out.