White Bean Chicken Chili

Here we are again folks, it's fall, my favorite season! And, fall means soup. This is such a simple recipe but oh so satisfying! Warm and spicy, filling but pretty healthy. I made this the other day in one of those frenzies to eat dinner (read...hangry) and boy did it make me happy. The recipe calls for rotisserie chicken, but this time I made it with diced up chicken breast, so don't be afraid to get creative with this one. You could even use ground chicken or turkey for a more traditional "chili" texture. AND, if you really like some heat, add another jalapeno or two!

EnJoy!

Ingredients

3 (14.5-ounce) cans white beans

1 tablespoon canola oil

1 medium jalapeno pepper, minced

3 medium poblano peppers, chopped

1 large onion, chopped

4 (about 2 Tbs) garlic cloves, minced

Kosher salt and freshly ground black pepper

1 tablespoon ground cumin

1 1/2 teaspoons ground coriander

1 teaspoon quality chili powder (this is my favorite EVER)

6 cups low-sodium chicken broth

3 limes, juiced, plus lime wedges, for serving

1 rotisserie chicken, skin removed and meat shredded

1/4 cup chopped cilantro leaves

Sour cream, for topping

Tortilla chips, coarsely crushed, for topping

Directions

Drain and rinse the canned white beans and set aside.

Add the canola oil to a large Dutch oven and heat it over medium-high heat.

Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste.

Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices.

Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.

After 20 minutes of simmering, use and immersion (stick) blender to blend your soup a little. Remember that this is chili, so you want chunks of beans in it. What we're looking for here is just to use the beans to thicken it a bit. If you don't have an immersion blender, or if you're afraid of getting carried away, you can use a potato masher to just smash some of the beans a bit.

Taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes.

Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.

Serves 4-6