White Bean and Chicken Chili

Need a little zest in your life? Spice things up with this white bean and chicken chili recipe.
 

Ingredients:

• 2 x 14.5 ounce cans white beans, rinsed & drained
• 4 cups of low sodium chicken broth, divided
• 1 tbsp vegetable oil
• 1 large yellow onion, diced
• 1 jalapeño pepper, seeded and minced
• 2 medium poblano peppers, seeded and diced
• 4 garlic cloves, minced
• 1 tbsp ground cumin
• 1 ½ tsp ground coriander
• 1 tsp ancho chili powder
• salt to taste
• 1 rotisserie chicken, skin removed and shredded (about 4 cups)
• ¾ of a cup frozen corn kernels
• ¼ of a cup fresh chopped cilantro
• 1 tbsp fresh lime juice, from one lime, plus more to taste

Serves: 4-6
Total Time: 55 minutes
Per 2 cup serving: 487 Calories, 21 g Fat, 43 g Carb, 33 g Protein

Preparation:

1. Blend ½ the beans with 1 cup of the chicken broth. Set aside the puréed beans and the whole beans. 
2. Heat vegetable oil in a large soup pot over medium heat. Add the onion, jalapeño pepper and poblano peppers and sauté until soft, about 4 minutes.
3. Add the garlic and sauté 1 minute more. 
4. Add the cumin, coriander and ancho chili powder and continue to cook, stirring frequently, for 1 minute.
5. Add the chicken broth, puréed beans and ½ tsp of salt; bring to a boil. Reduce the heat to low and simmer, uncovered for 20 minutes.
6. Stir in the rotisserie chicken, reserved whole beans, corn, cilantro and lime juice. Bring back to a simmer and cook until everything is heated through, about 5 minutes.
7. Optional garnish: Greek yogurt, avocado, tortilla chips 

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