Ingredients

The following ingredients have 4 Servings
  • 2 ounce cans white beans (14.5-)
  • 1 tablespoon canola oil
  • 1 medium poblano peppers (chopped)
  • 1 6 oz can (chopped roasted Chili's)
  • 1 large onion (chopped)
  • 2 cloves garlic (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
  • 2 limes (juiced, plus lime wedges, for serving)
  • 1 rotisserie chicken (skin removed and meat shredded)
  • 1/4 cup chopped cilantro leaves
  • Sour cream (and grated cheese for topping)

Instruction

  • Drain and rinse the canned white beans. 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 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, and lime wedges