WHITE CHICKEN CHILI  

  • 2 (14.5 OZ) CANS WHITE BEANS
  • 1 TBLS VEGTABLE OIL
  • 1 MEDIUM JALAPENO, MINCED
  • 2 MEDIUM POBLANO PEPPERS, CHOPPED
  • 1 LARGE ONION, CHOPPED
  • 4 GARLIC CLOVES, MINCED
  • KOSHER SALT & PEPPER
  • 1 TBLS GROUND CUMIN
  • 1 ½ TSP GROUND CORRIANDER
  • 1 TEASPOON ANCHO CHILI POWDER
  • 4 CUPS CHICKEN BROTH
  • 2 LIMES JUICED
  • 1 ROTISSERIE CHICKEN, SKIN REMOVED & SHREDDED
  • ¼ CUP CHOPPED CILANTRO LEAVES
  • SOUR CRÈME, FOR TOPPING
  • TORTILLA CHIPS, CRUSHED FOR TOPPING

 

DIRECTIONS

DRAIN AND RINSE THE CANNED WHITE BEANS.  SET ASIDE

ADD THE VEGTABLE OIL TO A PAN OVER MEDIUM HEAT.  ADD THE PEPPERS, ONIONS AND GARLIC, SAUTE FOR ABOUT  5 MINUTES.  ADD THE CUMIN, CORRIANDER, AND CHILI POWDER AND SAUTE ANOTHER MINUTE.  STIR IN THE CHICKEN STOCK AND LIME JUICE BRINGING TO A SIMMER.  ADD THE BEANS, SHREDDED CHICKEN AND CILANTRO.  HEAT UNTIL WARMED THRU

SERVE IN BOWLS AND TOP WITH A DOLLOP OF SOUR CRÈME AND CRUSHED TORTILLA CHIPS.

MMM ENJOY!!