White Bean Chicken Chili

When you feel that little bit of chill in the air it’s the perfect time for making chili.

Delicious chili recipe made with rotisserie chicken . It’s hearty and healthy and yummy. And did I mention fast? Yes comes together from start to finish in about an hour with a store bought chicken and a few delicious ingredients.

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Ingredients:

2 cans white beans, rinsed and drained

4 cups Chicken Broth, you’ll be using 1 cup with beans and the other 3 cups in the broth

2 Tablespoons Olive Oil

1 yellow onion, diced

1 jalapeno pepper. seeded and diced

2 poblano peppers, seeded and diced — if you like it spicy keep some of the seeds

4 minced garlic cloves

1 Tbsp. ground cumin

1 1/2 teaspoon ground coriander

1 teaspoon chili powder

Kosher Salt — app. 1 teaspoon and then more to taste

1 Rotisserie Chicken, skin removed and shredded

1 cup frozen corn

juice of 1 lime plus more to taste

*1/4 cup chopped fresh cilantro if you like it

For Serving:

sour cream — crushed tortilla chips–Shredded Cheddar or Pepper Jack or Mexican Blend Cheese

Directions:

In a food processor, blend 1 can of the white beans with 1 cup of the chicken broth. Set aside both the beans and the remaining drained whole beans.

Add the oil to a large pot or Dutch Oven ( Le Creuset) and heat over medium-high heat. Add the onion, jalapeno pepper and poblano peppers and cook, stirring frequently until softened.

Add the garlic and cook down for another minute or so.

Add the cumin, coriander and chili powder and continue to cook stirring frequently .

Add the chicken broth, pureed beans and start with 1/2 teaspoon kosher salt and bring to a boil.

Reduce the heat to low, and simmer uncovered for about 1/2 hour.

Then stir in the shredded chicken, other can of whole beans ( drained and rinsed) corn and lime juice.

Taste and adjust seasonings to your liking. Add in the cilantro if you’re using it.

Broth should be a little soupy. It will thicken as it sits. The longer it sits the thicker it will get.

Ladle the chili into bowls and serve with sour cream , cheese, crushed chips and if you like lime wedges.

*the chili will thicken as it sits or if you freeze or refrigerate. You can thin it out with a little water or broth.

This is also perfect to freeze for 3 months. Re-heat on the stove top until hot and it would also be most perfect with some cornbread or cornbread muffins.