Fast Chicken and Veggie Chili

by: Meghan Toups

This is a go-to chicken soup in our family because it’s fast, easy and delicious. It is simple to prepare and most of the ingredients are in a can, or store-bought. Yes, while it’s wonderful to eat fresh vegetables most of the time, I understand that we all live in a fast paced world. On those busy nights, it’s very helpful to have an easy meal to prepare for the family. When choosing canned beans and veggies, please consider choosing organic ones that are free from BPA lining. Studies have shown the harmful effects of BPA and have linked it to the increase of cancer. Frozen veggies are great in a pinch too.
1 Rotisserie chicken (shred the meat)
12 oz. chicken broth
1 large onion
1 bell pepper (any color)
1 celery stalk
3 cloves chopped garlic (or more, if desired!)
1 Package of organic taco seasoning
2 cans of diced tomatoes
2 cans of black beans
1 can of white beans
1 cup torn or chopped spinach
1 cup frozen corn
Chopped cilantro

Saute onion, celery and bell pepper in about 2-3 tbsp of olive oil once the pan has heated thoroughly. Allow to cook until the onion is translucent. Throw in the garlic and cook for another minute. Add the canned tomatoes, canned beans and spinach and allow to simmer for a minute. Add the taco seasoning. Bring the pan to a boil and then simmer for roughly an hour. In the last few minutes of cooking, throw in the frozen corn. You can also add this once the soup is dished up to help cool it off a bit. Top with a little sour cream (if you can tolerate dairy), a big handful of chopped cilantro and any other delicious toppings you would like. Enjoy!