Here I go, here I go, here I go again. This time it’s chicken chili. Super easy and oh so delicious.

Let’s start with the ingredients:

As you can see, I need a new assistant. Sometimes he flat out refuses to help.

And the rest of the time, he is just goofing around. I would replace him, but he works for free.

(Not pictured- A rotisserie chicken or 4 cooked chicken breasts.)

Start by sauteing one yellow onion in two tablespoons of olive oil over medium low heat. Cook the onion until it is translucent, and then add a tablespoon of minced garlic. I only cook the garlic for a minute or two. Make sure to stir continuously because garlic burns easily, and burned garlic easily ruins chicken chili. Next, add 2 teaspoons each of chili powder and cumin. Also, add 1/2 teaspoon of cayenne pepper. (I used more like a teaspoon, but I like it hot.) (That’s what she said.)

Stir the spices around for a minute or two, and then add a 4 ounce can of diced green chilis. Next, add a container of chicken stock or broth. And a little salt ‘n’ pepa.

Rinse two cans of cannellini beans under cold water. Mash about half of the beans and then add all of them to the soup. Bring it to a boil, and then simmer it on low for at least thirty minutes. Taste it at this point to see if you need more spices.

About five minutes before you are ready to serve, stir in the cooked chicken and a big handful of chopped cilantro leaves.

Garnish with sliced avocado, cheese, cilantro and sour cream.

Try it. It will make you wanna scream oooo, oooo, oooo.

Soup.