Smoky Chicken and White Bean Chili

I know you're probably scoffing at me right now. "Chili? In July?" you're asking. And the answer is yes, folks, chili in July! I'm one of those people who enjoys soup year-round. Think about it for a minute. Soup is cooked on the stove-top, so it doesn't require an oven heating up the house. And since practically everyone eats a hot dinner, even in the summer, I don't see what the difference is between having soup in July and soup in January.

If my faultless (ha) logic hasn't convinced you, you'll be completely convinced when you try it. This chili is so good. The fire-roasted tomatoes, bacon, and smoked paprika give it such a wonderful smoky flavor. Since it's more smoky than spicy, even the boys enjoyed it. And it comes together in no time, and it's relatively healthy. I'll take a big bowl of this chili any day of the year!

Smoky Chicken and White Bean Chili

adapted from Tasty Kitchen

4 slices bacon, chopped

1 large onion, chopped

3 cloves garlic, minced

3 cups shredded chicken

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon chili powder

1 quart chicken stock

2 14.5-ounce cans fire-roasted tomatoes

2 14.5-ounce cans cannelini or Great Northern beans

7 ounces fire-roasted diced green chilies

Salt and pepper to taste

Shredded cheese for topping

1. In a hot Dutch oven, cook bacon for about 3 minutes.

2. Add the onion and garlic to the bacon. Lower the heat to medium low and cover pot. Cook, stirring as needed until the onions are translucent and just starting to caramelize.

3. Add the chicken, smoked paprika, ground cumin, and chili powder to the pot and continue to cook for 10 minutes, covered.

4. Stir in the chicken stock, diced tomatoes, white beans, and green chiles. Add salt and pepper to taste. Bring to a slow boil and cook, uncovered, stirring as needed until the liquid has reduced to your preferred thickness. Top each serving with shredded cheese.