White Chicken Chili LH

2 (14.5-ounce) cans white beans
1 tablespoon canola oil
1 medium jalapeno pepper, minced
1 medium poblano peppers, chopped
1 large onion, chopped
4 garlic cloves, minced
Kosher 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
4 cups water
2 limes, juiced, plus lime wedges, for serving
1 lb of rotisserie chicken (about half of a small chicken), skin removed and meat shredded
1/4 cup chopped cilantro leaves
Light Sour cream, for topping
Tortilla chips, coarsely crushed, for topping
Kraft Shredded 2% Mexican Four Cheese blend, for topping

Drain and rinse the canned white beans. In a medium bowl, mash half of the beans until chunky ( I use my food processor). Reserve the beans until needed.

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, 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, water, 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 light sour cream, shredded cheese, crushed tortilla chips, and fresh cilantro.


Serving Size: makes 11 1 - cup servings