I always think of chili as a winter meal, breaking up the cold, snowy days with a warm bowl filled with beef and beans. I have a hard time eating soups in the summertime because they are so heavy and hearty. The recipe below captures everything I love about wintertime chili without any of the rib-sticking feelings. Using chicken and white beans makes this soup light and refreshing enough to serve all year long.
Combining the chicken with smoky cumin, spicy ancho chili powder, and tangy green chilies in a brothy, bean-filled soup is a recipe for happiness. I like my chili topped with cheese, cilantro, and sour cream, but feel free to go crazy on the toppings. This chili would be delicious with some creamy avocado and crunchy tortilla chips, too.