Rain, rain, go away, come again another day. That’s been my mantra the past few weeks. I try to tell myself that the rain is good, and it’s what makes the Pacific Northwest so green, but it has been raining for 10+ days straight, and I’m getting a little fed up. April showers bring May flowers? Yup, been thinking that too. The end of March and the beginning of May have been so utterly dreary.
So to combat that a little, I made some soup. You know, thinking about it, it’s kind-of funny that so many people use food as comfort, but when you get down to really thinking about it, it makes sense. If you feel good about yourself, it changes your outlook on life. And eating yummy food, especially comfort food, helps things look brighter. I won’t tell you that eating this soup will all of a sudden make the sun shine, or your problems go away, but you will certainly feel in a sunnier disposition, and sometimes that makes all the difference.
You can cook up some chicken, or my lazy way, buy a rotisserie chicken and take it off the bone. Either way, this soup tastes phenomenal. Add some sour cream, avocado, and grated cheese, with a side of cornbread, and you are set for the rest of the day. As for me, well, the rain is still coming down, but at least I feel all warm and fuzzy inside. :) Enjoy! xoxo
Red Lightning Chicken Chili
1 large sweet onion, diced
1 t minced garlic
2 T olive oil
4 c shredded cooked chicken
2 (14 ½-oz.) cans low-sodium chicken broth
7 oz. can chopped green chilies, undrained
1 package chili seasoning
3 (16-oz.) cans navy beans, undrained
In a Dutch oven, or large pot, heat oil over medium heat. Add garlic and onion and sauté until onion is tender, about 5 minutes. Stir in remaining ingredients and bring to a boil.
Turn down heat and cook for 10 minutes before serving. Serve with topping and cornbread.
Topping ideas: grated cheese, sliced olives, sliced avocado, tortilla strips, green onions
Recipe Source: adapted slightly from Southern Living