Fall is the beginning of soup season. I think soup is one of my all time favorite fall/winter meals. I love that it can be an all in one meal just like this citrus chicken chili. Â It also seems to be a great way to warm up in chilly weather.
Did you know that there is evidence that soup was served as early as 6,000 BC? Â Typically soups can be group into 2 categories clear soups and thick soups. Â The clear version usually consists of meat, vegetables and some form of liquid such as stock, juice or water. Â The recipe today falls into that category and uses stock and juice. Â However, the juice used is not one you usually see in a clear soup.
This chicken chili recipe has a Mediterranean twist with the addition of lemon juice and a topping of feta cheese. Â I used cannellini beans, but you could use garbanzo beans in its place. Â Serve this alongside a loaf of crusty bread and you are set. Â This soup is light yet satisfying. Â This citrus chicken chili recipe is even quicker if make it using a rotisserie chicken.
Citrus Chicken Chili
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 1 medium green pepper, chopped
- 2 teaspoons dried leaf oregano
- 1 (16 ounce) can diced tomatoes, undrained
- 1 lemon, juiced
- 1 pound chicken, cooked and shredded
- 4 cups chicken stock
- 2 (16 ounce) cans BUSH’S® Cannellini Beans, drained
- 1/4 cup crumbled feta cheese
- 3 tablespoons fresh parsley, chopped fine
Instructions
- Heat oil in a 4-quart saucepan over medium heat. Add onion, garlic, green pepper and oregano. Cook 3-4 minutes until vegetables are soft.
- Add tomatoes, lemon juice, chicken, stock and beans. Lower heat; simmer 20-25 minutes.
- Serve topped with cheese and parsley.
Recipe adapted from Bush’s Beans.
Disclosure: This is a sponsored post.  I am a brand ambassador for Bush’s Bean.  My opinions are my own.