Do you need a one pot meal in your life like I did this week?  Between building twelve wooden tables, Canean going out of town, and my dad coming in town, a one pot meal was a life saver this week.  Since it's fall technically, even though the Louisiana weather refuses to admit it, I made one of my favorites.  Healthy white bean chicken chili is one of my favorite go-to weeknight meals in the fall because it's easy and really, really good.

Sometimes I have time for elaborate meals that have lots of steps and require lots of love.  And sometimes, I just need a yummy and healthy meal that I can feel good about eating that will be ready in no time and requires little effort.

This week was one of those sometimes.  I wanted a home-cooked meal, but I didn't have a minute to spare to cook it.  Enter white bean chicken chili... Anyone can make this meal and it is basically fail proof.  Pinky promise.

Buy a rotisserie chicken, add a few more ingredients and you can have dinner on the table in thirty.  A darn delicious dinner at that and did I mention already that it's healthy?

Spicy, hearty, and full of good for you ingredients, you can eat this soup for leftovers all week and not feel one ounce of guilt.  In fact, go ahead and pat yourself on the back...

Feels good already doesn't it?

Ingredients:

• 1 Rotisserie Chicken, shredded and skin and bones removed

• 4 Cups of Chicken Stock

• 1 Cup Water

• 1 Poblano or Jalapeno Pepper (seeds included if you like it spicy)

• 1 Onion, diced

• 2, 4 Oz. Cans of Chopped Green Chiles

• 4 Cloves of Garlic, minced

• 1 Tsp. Salt

• 1 Tsp. Pepper

• 2 Tbsp. Cumin

• 1 Tsp. Mexican Oregano

• 3 Cans of Navy or Cannellini Beans, rinsed and drained

• 1 Tbsp. Extra Virgin Olive Oil

• Cilantro For Topping

• Pepper Jack Cheese for Topping

Directions:

• Heat olive oil over medium heat and add chopped onion, garlic, pepper, and salt and pepper for about two minutes until they just start to soften.

• Add your cumin and green chiles and continue to cook for another two minutes.

• Add the chicken stock, beans, oregano, and shredded chicken and bring to a boil.

• Add a little more salt and pepper and reduce heat to a simmer.

• Cook for at least thirty minutes, but up to all day if desired.

• Top with chopped cilantro and shredded pepper jack cheese...and cornbread muffins if you are feeling crazy.

Honestly, there is nothing better than a bowl of comforting soup on a busy fall day.  It cures all.