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We absolutely love chili in our house, and during the colder months, we kick our consumption of it into high hear. I, in particular, can't get enough of it: When the temperature dips, I eat soup once a day for almost six months straight. Don't knock it 'til you try it.
I'm constantly looking for new and exciting chili recipes and variations that I can make. I always gravitate toward a smoky, creamy-based chili with tender, pulled chicken thighs and a few different beans.
Enter the chicken chili soup mix.
I love that this chicken chili mix uses dried beans. Beans are one of my favorite foods, especially when they are made from scratch — they are so rich and delicious. And when cooked in the soup, they create a creamy texture that makes for such a lovely, thick soup.
Super flavorful, hearty, satisfying, and the perfect consistency for dipping a big hunk of cornbread...this chili is perfection!
AUTHOR
Jessica Merchant is a full-time recipe developer and food writer who is intensely passionate about food and writing, and loves to share her food through her blog How Sweet Eats. Bacon makes her beam. Chocolate makes her shout from the rooftops with joy. Vegetables are her biggest frenemy (her perfect world would include none of them).