White Chicken Chili

It’s official, we have entered full on cozy food mode and we don’t see ourselves straying from it anytime soon. Currently all we can think about is slow cooked dishes, soups, pastas, and bowls of chili. Speaking of bowls of chili… this white chicken chili is full of protein and fiber to keep you feeling full and satisfied! The perfect pairing to a chilly fall or winter day!

INGREDIENTS:

• 2 (14.5-ounce) cans white beans

• 1 tablespoon olive oil

• 1 medium jalapeno pepper, minced

• 2 medium poblano peppers, chopped

• 1 large onion, chopped

• 4 garlic cloves, minced

• salt and freshly ground black pepper

• 1 tablespoon ground cumin

• 1 1/2 teaspoons ground coriander

• 1 teaspoon chili powder

• 4 cups low-sodium chicken broth

• 2 limes, juiced, plus lime wedges, for serving

• 1 rotisserie chicken, skin removed and meat shredded

• 1/4 cup chopped cilantro leaves

• dollop of plain Greek yogurt, for topping

• Siete tortilla chips, coarsely crushed, for topping

• shredded cheese , for topping.

DIRECTIONS:

Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.

Add the olive 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. 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, 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 plain Greek yogurt, crushed tortilla chips, cheese and lime wedges. Enjoy!