Quick & Easy Chicken White Bean Chili
Serves six to eight.
store bought rotisserie oven roasted chicken, meat removed and chop
2 TBS canola or vegetable oil
1 large onion, chopped medium dice
2 large carrots chopped fine dice
2 large celery stalks chopped fine dice
2 TBS ground cumin
1 TBS ground coriander
2 tsp dried oregano
3 medium cloves garlic, minced
1 jar or can (about 4 oz.) diced mild green chiles, drained
1 quart (4 cups) low-sodium chicken broth
Two 15.5-oz. cans white beans (sugg. cannellini and garbanzo beans), drained and rinsed well
1 cup frozen corn
Prep all ingredients above ready to add to the brew! Heat the oil over medium-high heat in a 5 to 6 quart heavy pot or Dutch oven. Add the onion, carrot, celery and cook, stirring with wooden spatula or spoon, until tender and a little bit of browning occurs, 5 to 8 minutes. Add the cumin, oregano, and garlic and cook until fragrant, about 1 minute longer. Stir in the chicken and chiles. Add the broth to deglaze pot. Add 1 can of beans. Bring to a simmer. Reduce the heat to low and simmer, partially covered and stirring occasionally, until the flavors blend, about 20 minutes.
Meanwhile, puree the other can of beans in a food processor or blender. Stir the pureed beans into the chicken mixture along with the corn. Continue to simmer to blend the flavors, about 5 minutes longer. Add Salt and pepper to taste.
Serving suggestion: Serve with tortilla chips, shredded sharp cheddar cheese, thinly sliced scallions, cilantro leaves, sliced pickled jalapeno chiles, red or green hot sauce, sour cream, guacamole, red or green salsa, and lime wedges to sprinkle a little juice to lift the chili in flavor.