White Chicken Chili

White Chicken Chili

material
2 (14.5-ounce) cans of white beans
1 tbsp canola oil
1 medium jalapeno pepper, minced
2 medium poblano peppers, chopped
1 large onion, sliced
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
1 tbsp ground cumin seeds
1 1/2 teaspoon ground coriander
1 teaspoon Echo Chilli Powder
4 cups low sodium chicken broth
2 lemon, juicy, and lime wedges for serving
1 rotisserie chicken, skin removed and meat sliced
1/4 cup chopped Sitaphal leaves
Sour cream, for topping
Tortilla chips, roughly crushed, for topping

White Chicken Chili

guidelines

1. Rinse and rinse canned white beans. In a medium bowl, mash half of the beans with potato mash until chunky. Keep the beans safe until needed.

2. Please Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add peppers, onions, and garlic and cook until soft and fragrant, about 5 minutes. and Season the vegetables with salt, and pepper to taste. Add to the cumin, coriander and chilli powder to toast the spices and keep stirring for 1 minute. Stir in the chicken stock, and the lemon juice and bring to a boil. Add beans and continue to boil for 20 more minutes.

3. Boil after 20 minutes, taste for seasoning, and adjust if necessary. Stir in the sliced   rotisserie chicken and cilantro and boil until heated through for about 5 minutes. Serve chili in individual bowls topped with sour cream, crushed tortilla chips and lime wedge.

Level: Easy
Total: 55 minutes
Preparation: 20 minutes
Cook: 35 min
Yield: 4 to 6 servings

White Chicken Chili 

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