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Published on March 04, 2019

White Chicken Chili with Rotisserie Chicken

White Chicken Chili with Rotisserie Chicken


Ingredients

  • 2 (14.5-ounce) cans white beans

  • 2 (14 – ounce) cans white corn, drained

  • 1 tablespoon olive oil

  • 1 medium jalapeno pepper, minced

  • 2 medium poblano peppers, chopped

  • 1 large yellow onion, chopped

  • 4 garlic cloves, minced

  • 1 teaspoon salt

  • Freshly ground black pepper

  • 3 teaspoons ground cumin

  • 1 1/2 teaspoons ground coriander seed

  • 1 teaspoon ancho or regular chili powder

  • 1 teaspoon smoked paprika

  • 8 -10 cups low-sodium chicken broth

  • 2 limes, juiced, plus lime wedges, for serving if desired

  • 1 rotisserie chicken, skin removed, boned and meat shredded

  • 1/4 cup chopped cilantro leaves

  • Light sour cream, for topping

  • Tortilla chips, coarsely crushed, for topping (optional)

Instructions

  1. Drain and rinse the beans; mash half of the beans with a potato masher. Reserve.

  2. Drain corn and reserve.

  3. Heat olive oil in a soup pot over medium-high heat.

  4. Add the peppers, onions, and garlic and sauté until soft and fragrant, about 5 minutes.

  5. Add salt, pepper, cumin, coriander, and chili powder and sauté for 1 more minute to toast the spices.

  6. Add chicken stock and lime juice; bring to a simmer. Add the beans and simmer for 15 minutes. 

  7. Add shredded rotisserie chicken and corn and simmer until heated through, about 5 minutes.

  8. Serve with a dollop of sour cream & chopped cilantro. Can add crushed tortilla chips and garnish with lime wedges if desired

Serves 16, 1 cup serving

 

Nutrition Information – Cals – 169; Fat – 4 gm; Sat fat – 0 gm; Chol – 14 mg; Sodium –  512 mg; Carb – 17 gm; Fiber –  4 gm; Sugar – 2 gm; Protein –  15 gms;  Potassium – 380 mg

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