This rustic white bean chicken chili is built entirely from scratch using dried beans, homemade broth from seared chicken legs, fresh aromatics, and blended beans for a naturally creamy finish. Affordable, hearty, and deeply flavorful, it’s the perfect comfort meal for cool evenings. 10/10 will make again!

This is how I make enchilada soup when I actually want it to be as nutritionally beneficial as it is good. I start with two bone-in chicken legs, sear them, and build a real broth instead of using stock from a box. Then I layer in smoky chipotle, tomatoes, beans, and corn to turn it into a simple, filling soup that feels like a full meal.