This is so my kind of meal once the weather starts to turn a little colder. It’s made with a store bought rotisserie chicken and this chicken chili is all made in one pot on the stove-top. It’s filling and the different peppers add a wonderful mix of flavors to the chili. You’ll need a large dutch oven sort of pot for this and you’ll have some left overs for sure depending on how many people you’re cooking for.
I crumbled some tortilla chips on top of my chili and added a dollop of sour cream which added to the flavor. Cheese is also a wonderful topping here.
Of course if you hate cilantro you can eliminate it and be careful cutting the peppers, the seeds and ribs in the pepper hold all the heat. It’s your call how spicy you’d like it. I like spicy but don’t really use the seeds and I keep it mild and more family-friendly because you never really know how spicy it can get adding the seeds and ribs. I also use rubber or latex gloves while cutting and be careful not to touch your eyes till you’ve completely washed your hands. If I want heat I can add a shot of Chohula to my own.
This chili does thicken considerably as it sits. If you make it ahead of time, you may want to add broth or water depending on how thick you like it.
Leftovers are great and this chili can be frozen for up to 3 months. Reheat it on the stovetop over medium-low heat and you may want to add some broth or water to it as well.
4 cups chicken broth, divided
2 15 oz. cans white beans (cannellini)–drained and rinsed
2 Tablespoons extra virgin olive oil
1 large yellow onion, diced
1 jalapeno pepper , seeded and minced
2 medium poblano peppers, seeded and diced
4 garlic cloves, minced
1 Tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon ancho chili powder
Kosher Salt to taste
1 Rotisserie chicken, skin removed and shredded
3/4 cup frozen corn
1 Tablespoon fresh lime juice, from one lime
*1/4 cup fresh chopped cilantro –we like it a lot but not everyone does I know so just omit it
Crushed Tortilla Chips
Shredded Pepper Jack or Cheddar Cheese
Get all ingredients chopped and ready to cook.
In a food processor , blend 1/2 of the beans (1 can) with 1 cup of the chicken broth and set aside with the remaining drained beans
Add the olive oil to a large pot or Dutch Oven and heat it over medium high heat. Add the onions, jalapeño pepper and poblano peppers and cook, stirring frequently until soft about 4-5 minutes.
Add the garlic and cook for another minute or so, then add the cumin, coriander and ancho chili powder and continue to cook, stirring frequently for another few minutes. Add the Chicken Broth, pureed beans and app. 1/2 teaspoon kosher salt, bring to a boil and then reduce the heat to low and simmer, uncovered for 20 minutes.
Stir in the shredded chicken, reserved whole can of beans, corn and lime juice; bring back to a simmer and cook until everything is heated through, about 5 minutes. Taste and adjust salt . Stir in the chopped cilantro. It will be somewhat soupy still and that’s OK. The longer it sits the thicker it will get. I let it cook for probably an hour or so and If it’s too thick you can add a little water. It’s really a chili so I like it thick but it’s totally up to you how you like it.