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Well, another school year has started. Every year I have grand plans to prepare meals ahead of time to make for simple evenings after school, activities and homework but each year we live our summers to the fullest and time slips by. Planning meals that are simple and delicious then becomes my mission once school starts.
In order to keep cooking time to a minimum, for the more complicated meals I prepare some of the ingredients a few days in advance. This time of year with the cold weather creeping in, I prepare for soups and stews to warm us up and guarantee that my kids will get a well rounded meal. Things like making broths and stocks ahead of time and preparing shredded chicken (or shredding a rotisserie chicken) makes it so I can combine all ingredients in a pot and let them simmer together without having to cook all day!
One of our favorites to make is a Chicken “Chili”. It’s adapted from a thick stew-like recipe that I used to make to be a little more clean and healthy. I use the most quality ingredients to ensure it tastes amazing…and it does.
I use my homemade chicken stock as a starter-it just doesn’t get any better than homemade! I am able to control the amount of flavor and concentration when I prepare it myself which makes a soup base that is a great foundation for the most flavorful mealss. You can absolutely use canned or boxed broth/stock if making homemade isn’t for you though!
Another key ingredient that makes this soup tastes great is S&W Beans. Because S&W Beans have the highest standards in the industry, I know that the beans I use from them look great and taste great. The variety of beans offered from S&W make it possible for me to get creative with my recipes and this Chicken Chili is no exception! We used the Chili Beans and White Chili Beans to give extra flavor to this soul warming meal.
I dump the entire contents of the cans into the Chili for maximum flavor and a little thickness to it as well.
PERFECT CHICKEN CHILI
- 4 cups chicken stock
- 4 chicken breasts
- 1 clove garlic, minced
- 1 medium onion, diced
- 1 can S&W White Chili Beans
- 1 can S&W Chili Beans
- 1 4-ounce can diced green chilis
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 1 teaspoon oregano
- In a large pot, heat chicken stock, garlic onion and chicken breasts over medium heat until boiling. Reduce heat to medium/low and cook until tender, about 15 minutes. Shred chicken and then add back to the liquid.
- Add Chili Beans & White Chili Beans, green chilis, dried oregano, cumin, chili powder and oregano. Stir until well-combined. Season with salt and pepper to taste.
- Simmer over low heat for about 5 minutes. Remove from heat and serve.
We vary the way we serve it each time, but I usually put out some cooked rice to put in the bowl to top with the chili, and we like to top it with sour cream, tortilla strips or crunched up tortilla chips, shredded cheese and fresh cilantro.
I hope your family enjoys this healthy dinner as much as we love it!
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