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