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I’ll fully admit it… the second the weather starts to cool off, I’m all about making soup. I could easily eat soup everyday no problem. Plus, if I make a big pot of it, we can eat it for lunch and dinner for a few days. And let’s be honest, it’s nice to be off cooking duty for a bit.

My mom is the queen of making soup. She has seriously won contests over this white chicken chili I’m about to share with you! That’s how good it is! Not only is it super yummy, but it really is a healthy soup full of good-for-you ingredients!




1 rotisserie chicken, shredded

1 carton chicken broth

1 white onion, diced

1 yellow zucchini (optional)

1 green zucchini (optional)

1 bunch cilantro, finely chopped (leave a little to garnish)

2 cans white northern beans, semi-mashed

1 small can diced green chiles

1 lime, juiced

1 chicken bouillion cube

2-3 TBS avocado oil or olive oil (whichever your preference)

1 TBS. minced garlic

1 TBS cumin

salt/pepper to taste


Chop all veggies and shred chicken

Put oil in pot and toss in diced veggies, cook for 5 mins on medium

Add in the rest of ingredients and let simmer for 20 mins!

Top with chopped cilantro and a lime wedge!

Pro tip: add a dallop of sour cream in your bowl to make it creamy (mama’s little secret!)


This recipe is so easy even Brennan did it! Such a good recipe for fall! I hope you love it!


Chat soon,

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