White Chicken Chili

Name: White Chicken Chili Recipe
Yield: 5
Ingredients: 2 (14.5 ounce) cans Bush's Great Northern Beans; 1 tbs EVOO; 1 jalapeno pepper minced; 1 small can green chiles; 1 large onion chopped; 4 garlic cloves; Kosher Sal and freshly ground pepper; 1 tbls ground cumin; 1 1/2 tsp ground coriander; 1 tsp chili powder; 4 cups chicken broth; 2 limes juiced; 1 rotisserie chicken skin removed white meat shredded; 1/4 cup chopped cilantro leaves

Number of Servings: 5

Ingredients

2 (14.5 ounce) cans Bush's Great Northern Beans1 tbs EVOO1 jalapeno pepper, minced1 small can green chiles1 large onion, chopped4 garlic clovesKosher Sal and freshly ground pepper1 tbls ground cumin1 1/2 tsp ground coriander1 tsp chili powder4 cups chicken broth2 limes, juiced1 rotisserie chicken, skin removed, white meat shredded1/4 cup chopped cilantro leaves

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 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, 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.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving