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Spicy White Bean and Chicken Soup

I love to cook and I’m excited to share what a typical experience in the kitchen looks like with me at the helm. I very rarely get to cook with total concentration. My sidekick is a real baby and usually demands attention at the worst possible moment. I’m far from being an amazing cook, but what I lack in talent I more than make up for in enthusiasm. I hope I can encourage anyone who has doubts about their cooking abilities!

On Thursday I decided to cook a new dish. I had a bunch of random ingredients I wanted to use up–previously purchased canned white beans and pickled jalapeños for a recipe I never ended up making, chicken thighs, and three leftover leaves of rainbow chard. I did a quick Google search, and came up with this White Chicken Chili. I love Pioneer Woman recipes, they’re unfussy and homey which is just my speed. I don’t follow recipes to the letter, and usually the results I get are pretty good even if the dish doesn’t resemble the original perfectly.

I put Rory in the Pack n Play and gathered all the ingredients on my kitchen counter.

IMG_0806 (1)

I quickly read through the steps and decided that I could confidently make the following changes:

  • I pan cooked my chicken because it’s faster than boiling it.
  • I only had half an onion, but it was plenty.
  • I really like to add veggies into recipes when I can, and rainbow chard is a favorite of mine to incorporate into just about anything–try it in your taco meat, meatloaf, or spaghetti sauce. I chopped up three large leaves and added them in after I sautéed the onions and garlic.
  • I didn’t have any chicken broth on hand, so I used plain water and chicken bullion.
  • I skipped the green chiles and used a can of diced tomatoes and a pickled jalapeño. The heat was just right with one jalapeño, but it could certainly be adjusted by adding a half to start or leaving out the seeds entirely. It would also work to use a fresh jalapeño instead.
As usual, my son was content to play for the first ten minutes and started crying about the time the chicken fat was sizzling in the pan.

Here’s where things got really iffy:

  • I used canned beans rather than dried beans, which drastically cut down on the cooking time.
  • I realized after I’d already added six cups of liquid that I probably didn’t need to add so much since my beans were already cooked.

In my haste, I turned chili into soup. Once I realized I wasn’t going to get that thick chili consistency, I tasted the broth before adding anything else. I opted for only 1 and 1/2 teaspoons of cumin powder, and after several more spoonfuls, I decided the soup didn’t need any other seasoning. The bullion was plenty salty, and the pickled jalapeño gave it enough spice and acid.

I think the soup tasted great and so did my husband. The distinct flavors of this caldo reminded me so much of Albondigas soup or Mexican rice.  It was the perfect spicy soup for a gray spring day.

spicy white bean and chicken soup
I was too hangry to get a better photo.

Some bread or corn tortillas would have been a nice addition, but sometimes it’s just more important to get dinner on the table than worry about all the things you’re missing. We had leftover soup on Saturday and served it with ciabatta from our neighborhood bakery.

This recipe made a large pot, about 6-8 generous servings, and from start to finish took me less than an hour to make. I froze a couple portions for a future dinner (yay!), and there’s still some left in the fridge. This is a perfect family-sized weekday meal that could also be adapted for the slow cooker.

Here’s my printable recipe!

5.0 from 1 reviews
Spicy White Bean and Chicken Soup
Prep time
Cook time
Total time
A spicy and tangy soup with white beans and chicken
Recipe type: Main
Cuisine: American
Serves: 6-8 servings
  • 3 cups cooked chicken, shredded or cubed
  • 1 tabelspoon olive oil
  • ½ large onion, diced
  • 4 cloves garlic, minced
  • 3 cups chopped rainbow chard or other leafy green (about 3 large leaves plus stems)
  • 1 can diced tomatoes plus juice
  • 1 pickled jalapeño, diced OR fresh or pickled jalapeño to taste
  • 2 cans Great Northern beans (white beans), drained
  • 6 cups chicken broth or water/bullion (follow proportions on package)
  • 1½ teaspoons ground cumin
  • salt and pepper to taste
  1. Boil or pan cook chicken. Remove from bones. Shred or chop into bite sized pieces. Set aside.
  2. In a large pot over medium-high heat, sauté onions and garlic in olive oil for 1 minute. Add chopped rainbow chard and mix to combine. Cook until chard is wilted, about 1 minute. Add the tomatoes plus juice, diced jalapeño, beans, chicken and chicken broth or water and bullion. Season with cumin. Place lid on pot and bring to a slow boil.
  3. Reduce heat to low. Taste soup and adjust seasoning. Add salt and pepper or add more jalapeño and cumin. If a less salty broth is desired, add more water.
  4. Serve in bowls. Warm corn tortillas or crusty bread on the side are a nice addition.







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You Are Here

2016 is already almost half over, and this first blog entry has been on my to-do list for way too long. I guess it’s about time for me to plunge back into blogging. Here goes nothing…

I recently became a stay at home mom. I’m still trying to wrap my head around that. I’m a SAHM, a homemaker, a full time mommy. What? How did that happen? I had a plan when I decided to finally start a family, and this was not in the plan.

My husband and I decided that we were going to be a dual income household. I was going to balance my work and home life. I was going to do the morning drop-offs and evening pick-ups from daycare. I was going to pump in my office so that I could maximize my work time and still provide my baby with breastmilk. I read all the guides on how to survive being a working mom. I made a dozen freezer meals, I toted my pump and parts in a carefully selected messenger bag, I set my alarm extra early. I had a plan. But that plan didn’t work out like I expected. Life went off the rails, and now I’m wandering without a map.

Sunset with my son
Sunset with my son

Like many women of my generation, I have always worked. I had “my own money,” and never felt guilty about spending it on myself (or saving it). But now I’m living in a new world order: I provide full-time childcare, and my husband goes off to work everyday to support us financially. This is the first time in my life I haven’t received feedback about my performance. Being a stay at home mom is rewarding, but it is also…how can I put this delicately? Thankless. There’s no paycheck at the end of the month, and it’s 24 hours a day/7 days a week. Taking care of my child without the added pressure of a career outside the home is also an enormous privilege, one that I try my hardest not to take for granted. I am so thankful that we are in the position to make this choice, even if it is temporary.

The truth is, and I don’t know how many people admit this openly, I’m often lonely and confused about what I’m doing. Being with a child all day and out of the workforce can feel isolating, but I don’t think it has to be. I want to use this blog to connect to other people who are transitioning into a new phase of life and marveling at the journey. I think I have a lot to learn from all the awesome bloggers out there, and anyone with a unique perspective to share.

I am excited to write about what I’ve learned as a rookie mom, a first time homeowner, and a novice DIYer. I hope to entertain you with stories about my crafting mishaps and happy accidents in the kitchen. I welcome you to take a glimpse at my life–it’s messy, real, and hopefully full of laughter and love. This is a lifestyle blog, but don’t let the title fool you, any charm I have is very much still a work in progress.


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