White Bean Chicken Chili with Cornbread Waffles

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White Bean Chicken Chili with Cornbread Waffles is the comfort soup you want on a cool evening, gathered with friends around the table.

The leaves are just beginning to turn color and fall soup season is in full swing!

When the weather gets a little cooler, I start craving those warm comfort meals that stick to your ribs.

A pot of soup simmering on the stovetop screams ‘Southern Fall’ to me!

This weekend, I made a great big pot of White Bean Chicken Chili and it was SO YUMMY!

With football season, I never know who is going to be hanging around the house for the game(s).

This is when you have to get a little creative with stretching your meals to feed 5, but then 12 people show up at the last minute!

Using canned beans takes control of my angst when extra people show up — just crack open a few more cans, and dump them in.

It’s an easy, nutritious, and economical way to stretch your food without skimping in bulk.

White Bean Chicken Chili is rich in flavors like onion, cumin, oregano, and garlic. Cream cheese adds an extra creamy texture to the delicious hearty soup filled with protein-packed white beans and lean chicken.

This pot of soup is great on its own — but, I decided to serve it over cornbread waffles. I set out taco-like toppings, and let everyone serve themselves when they were ready!

What can top White Bean Chicken Chili with?

• Avocado
• Guacamole
• French Onions
• Tomatoes
• Onions
•  Lettuce
• Black Olives
• Mama Leah Dip

How do you make White Bean Chicken Chili with Cornbread Waffles?

You have a couple of options: make this on the stovetop, or in a slow cooker.

STOVETOP WHITE BEAN CHICKEN CHILI:

First, you’ll want to do all your chopping of the veggies. Onions, celery, and garlic. This is the most consuming part, so feel free to do this the night before!

Next, dump those chopped up veggies into a pot with olive oil, and cook until soft over medium heat.

While the veggies cook, shred your chicken up. The easy way: use a rotisserie chicken!

Once the veggies are getting soft, sprinkle in the spices and beans so they can all start to bloom.

Dump the shredded chicken in, followed by the green chilis and chicken stock.

Allow this whole shebang to simmer for a bit. Now is when you turn your stove on low, cover your pot, and let it hang out.

Now is when you make your cornbread waffles.

Pro tip: make them in advance, and freeze with parchment paper between each one.

Just before serving time, stir in a block of room temperature cream cheese. And watch your entire soup transform into a creamy, dreamy, warm something-something that will have your family gathered around the table in no time.

While the cream cheese melts into the soup, layout your toppings and waffles.

Serve this to a crowd, or just your people. Either way, it’s amazing!

Another tip: if you have leftover soup, cut pieces of your cornbread waffles into a mason jar, spoon the chili over top.

Twist on the lid and you have yourself an on the go meal! {Perfect for work lunch the next day!}

SLOW COOKER WHITE BEAN CHICKEN CHILI:

In your slow cooker, add all the ingredients and cook on low for 6-8 hours, or high for 3-4 hours.

If you’re my mother, you won’t cook the vegetables first.

If you aren’t my mother, you’ll saute the veggies before adding them to the slow cooker. Which, could be done the night before!

Here are a few tips that come to mind with this White Bean Chicken Chili:

1. White Bean Chicken Chili is GREAT for tailgating – take it in your slow cooker – the party arrives when you do!
2. This is a freezer-friendly meal — double the whole shebang, and freeze.
3. Rotisserie chicken + canned beans make this recipe a 30-minute soup.
4. Don’t forget shredding your chicken in a stand mixer is a HUGE time saver!

Do you use canned beans?? If you do, I would love to hear your favorite recipes!

Don’t forget to save this recipe to your favorite soup board!

White Bean Chicken Chili

• Author: Ashley @ Sweetpea Lifestyle
• Prep Time: 20
• Cook Time: 20
• Total Time: 40

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Description

hearty chicken, beans, and veggies simmer together with warm spices for a comforting fall soup recipe.

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Ingredients

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• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 stalks celery, diced
• 2 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tbsp cumin
• 1 tbsp onion powder
• 2 tsp salt
• 2 tsp fresh ground pepper
• 2 lbs boneless, skinless chicken breasts, cooked & shredded
• 3 cans Luck’s Mixed Beans, drained & rinsed
• 1 small can of mild green chilis
• 2 quarts chicken stock
• 8 ounces cream cheese

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Instructions

1. In a large Dutch oven, saute diced onions and celery in olive oil over medium-high heat. After a few minutes, add your garlic and spices—dump in chicken, beans, and green chilies, followed by 2 quarts of chicken stock. Simmer with the lid on. I like to simmer mine for at least 20 minutes. Stir in cream cheese just before serving.
2. *This recipe can also be made in a slow cooker — pour everything in and set it to low for 6-8 hours, or high for 3-4 hours.*

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Notes

Topping Ideas

• Grilled corn
• Avocado or Guacamole
• Green Onions
• Cilantro
• Sour Cream
• Lime wedge
• White Cheddar Cheese
• Salsa
• Salsa Verde

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Nutrition

• Serving Size: 10

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Cornbread Waffles

• Author: Ashley @ Sweetpea Lifestyle
• Prep Time: 20
• Cook Time: 20
• Total Time: 40

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Description

Crisp, crunchy, cornbread made into a waffle!

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Ingredients

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• 2 cups flour
• 1 cup yellow cornmeal
• 1 cup sugar
• 1 tbs baking powder
• 1 tsp salt
• ¾ cup melted butter
• 1 ⅓ cups milk
• 6 eggs
• 1 can creamed corn
• 1 cup shredded cheddar cheese

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Instructions

1. Combine all ingredients together in large bowl and let sit for 20 minutes before making waffles.
2. Heat waffle iron and pour in batter according to your iron’s settings. I like mine really crispy, so I do two rounds of the timer — play with yours and see!

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Nutrition

• Serving Size: 10

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