A big pot of chili just screams comfort and goodness. But you don’t always have hours to devote to one, y’know? This chicken chili, with a broth that’s both, well, brothy and slightly creamy, takes only a little more than a half-hour to make. It’s deeply savory and full of flavor, thanks to a few well chosen ingredients. The broth gets its body from pureed beans (it’s not thickened with flour), so it’s gluten free. You’ll be happy you made it whether it’s a cold, damp night or a warm evening—it’s an all-weather chili!
If you look out on the ol’ interwebs, you’ll find lots of recipes similar to this one (it’s a pretty classic soup). Many include potatoes (mine doesn’t) and lots more sausage than I choose to use. I keep an eye toward sodium and go with only 12 ounces of kielbasa. The Target near my house sells 12-ounce packages of it (I don’t remember the brand), and it’s more than plenty to flavor the whole big pot of soup.
Well, folks, this veggie-loaded soup is just so easy and straightforward that I don’t have any technique or process photos—none needed! All you need is the recipe card. And maybe a side of cornbread. Enjoy!