Ingredients
- 2 (14.5-ounce) cans white-colored beans
- 1 tablespoon canola oil
- 1 medium jalapeno pepper, minced
- 2 medium poblano peppers, chopped
- 1 large onion, chopped
- 4 garlic clove cloves, minced
- Kosher salt and freshly ground pepper
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ancho 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
- Sour cream, for topping
- Tortilla chips, coarsely crushed, for topping
Directions
Drain and rinse the canned white-colored beans. Inside a medium bowl, mash 1 / 2 of the beans having a potato masher until chunky. Reserve the beans until needed.
Add some canola oil to some large Nederlander oven as well as heat it over medium-high temperature. Add some peppers, onions, and garlic clove and saute until soft and aromatic, about a few minutes. Season the vegetables with salt, and pepper, to taste. Add some cumin, coriander. and chili powder and then saute for another minute to toast the spices. Stir within the chicken stock. and lime juice and produce to some simmer. Add some beans and then simmer for 25 more minutes.
After twenty minutes of simmering, taste for seasoning, and adjust if required. Stir within the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls capped having a dollop of sour cream. crushed tortilla chips, and lime wedges.
Recipe thanks to The Neelys