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Leftover chicken makes a great comeback in this comforting Quick Southwestern Chicken Chili. Onion, tomatoes, corn, white beans, rice and pulled chicken come together in this easy chili recipe. Topped with cheese and served with lime wedges and tortilla chips, a big bowl of this soup is a surefire cure for the winter blues. (via feastandwest.com)

Quick Southwestern Chicken Chili

  • Author: Susannah Brinkley
  • Cook Time: 30 minutes
  • Total Time: 29 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Cuisine: Southwestern

Description

Leftover chicken makes a great comeback in this comforting winter soup!


Ingredients

  • 2 tablespoons butter
  • 1/2 medium white onion, diced
  • 2 cups chicken broth
  • 1/4 cup frozen corn
  • 1/3 cup uncooked rice
  • 1 (28 oz.) can diced tomatoes
  • 1 (15.5 oz.) can white cannelini beans
  • 2 cups shredded chicken (about 1 whole breast)
  • sea salt
  • freshly ground black pepper
  • cheddar cheese, grated (optional)
  • lime wedges (optional)
  • tortilla chips (optional)

Instructions

  1. In a pot over medium-high heat, melt butter. Stir in onion. Cook until translucent and fragrant.
  2. Stir in chicken broth, plus a pinch of salt and pepper, to taste. Bring to a simmer.
  3. Add corn, rice and tomatoes, and a pinch of salt and pepper, to taste. Simmer 5-8 minutes.
  4. Stir in cannelini beans and chicken. Simmer, stirring, for 5 minutes.
  5. Serve with a sprinkle of cheddar cheese, lime wedges and tortilla chips