3 (14.5oz) cans white beans
(I use 48 oz jar “Randall” Great Northern)
1 TBLS canola oil
1 med jalapeño pepper, minced
1-2 med poblano peppers, chopped
1 large onion
4 garlic cloves, minced
Kosher salt & freshly ground black pepper
1/2 TBLS ground cumin
11/2 TSP ground coriander
1 TSP 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
(I use chicken breasts with skin & bone on. Boil in separate pot. Shred)
1/4 cup chopped cilantro leaves
Sour Cream, for topping
Tortilla chips, coarsely crushed for topping
(I use Tostitos Chips with a Hint of Lime)
Drain & rinse beans.
Mash 1 can (This will serve as thickener)
Reserve beans until needed
Add Canola oil to large Dutch oven
Heat over medium-high heat
Add peppers, onions, garlic / sauté until soft & fragrant, about 5 minutes
Season with salt & pepper to taste
Combine cumin, coriander, chili powder in small bowl and add to pot
Continue to saute 1 minute to toast the spices
Stir in Chicken Broth & Lime Juice and bring to a simmer.
Add the beans and continue to simmer for 20 minutes or more.
Stir in shredded chicken and cilantro and simmer until heated through.
Serve chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, lime wedges and cilantro garnishment