White Chicken Chili
Ingredients
- 2 - 14 .5 oz cans white beans (like cannellini)
- 1 Tbsp vegetable oil
- 1 medium jalapeño pepper minced
- 1 large poblano pepper diced
- 1 medium onion diced
- 4 garlic cloves minced
- kosher salt and pepper
- 1 Tbsp cumin
- 1 1/2 tsp ground corriander
- 1 tsp chili powder
- 4 C low sodium chicken broth
- 2 small limes juiced
- 4 C rotisserie chicken meat
- 1/4 C chopped cilantro leaves
- sour cream for topping (optional)
- chopped tortilla chips for topping (optional)
Instructions
- Drain and rinse the beans. Separate the beans and roughly mash half of them with a potato masher. Set aside.
- Heat the oil in a dutch oven or deep pot over medium high heat. Add the onions and peppers and sauté until they start to soften, about 5 minutes. Add the garlic and stir for 1 minute until fragrant. Add about 1 tsp salt and 1/2 tsp pepper to the vegetables. Add the cumin, chili powder and corriander and saute for about a minute to toast the spices. Stir in the chicken stock and lime juice and bring to a simmer. Add the beans and simmer on low for about 20 minutes.
- Stir in the shredded chicken and cilantro. Taste for seasoning and add salt or pepper if necessary. Simmer about 5 more minutes until heated through.
- Serve in large bowls topped with a dollop of sour cream and tortilla chips (optional).
- Enjoy!