White Chicken Chili

Fall means cool evenings, SEC football, warm blankets, woodwick candles, thick socks, oversized sweaters & .....HOT soups.

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Not only are soups seasonally appropriate during autumn and winter, but they are also SUPER easy to make & are great lunch/dinner options throughout the week!

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I got this white chicken chili "recipe" from my momma. I use the word recipe pretty loosely because we don't measure & often just use what we have at home!

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This particular pot of soup was made something like this:

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Boil 2 chicken breasts in a half {ish} full, large pot of water. Once chicken is cooked, remove from water to shred. Use a hand-held strainer to remove fat, etc on the water's surface. Dissolve TWO chicken bouillon cubes - this chicken broth will now be your soup's base!

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To chicken broth, add  ::

2 (drained) cans of great northern beans + 1 can of rotel tomatoes and green chilis + 1 tbsp of minced garlic + chopped onion + frozen corn + minced jalapeño + shredded chicken + {optional} taco seasoning

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Let this pot simmer until all the flavors are combined. Depending on what you have on hand, serve solo //OR// with tortilla chips, quinoa or brown rice!

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Happy Fall, Y'all!