Recipe: Southwest Chicken Chili

Whenever the temperature drops, my stomach craves soup. Thankfully, this soup is easy to prepare with the ingredients you most likely already have in the kitchen. We found that this is even better the next day when the flavors have had time to marry. You can add more broth or just plain water and adjust the seasonings based on how flavorful and spicy you like your chili soup. It is versatile, delicious and just warms your soul and toes :)

Adapted from Picky Plate

Serves 4

Ingredients:

• 2 tbsps extra virgin olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups cooked chicken, shredded (I used rotisserie chicken for extra flavor)
• 2 tbsps chili powder
• 2 tbsps cumin
• 2 tsps dry Ranch seasoning from packet
• 1 can (10 oz) Rotel diced tomatoes, mild
• 2 cans (14.5 oz) chicken broth
• 1 can (8 oz) corn
• 1 can (16 oz) navy beans, drain and rinse
• 3/4 cup uncooked pasta***
• Toppings: cilantro, cheese, sour cream (optional)

***If using a larger size pasta, pre-cook it according to manufacturer's instruction before adding to the soup.

Directions:

Heat oil in a large pot then add onions. Cook until onions are soft and translucent. Add garlic and cook for 1 minute until fragrant but not brown. Add chicken, chili powder, cumin and Ranch seasoning. Stir often and cook for another 2 minutes.

Add broth and make sure to scrape the bottom of the pot. Add corn, navy beans and pasta.*** Cook until heated through and pasta is al dente. Serve with toppings of your choice.