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