White Chicken Chili

Ingredients

3 cans white beans
1 tablespoon canola oil
1 medium jalapeno pepper, minced
1 can green chiles
1 large onion, chopped
4 garlic gloves, minced
Kosher salt and freshly ground black pepper
1 Tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon chili powder
4 cups low-sodium chicken broth
2 limes, juiced, plus lime wedges for serving
1 rotisserie chicken, skin removed and meat shredded
4 oz. cream cheese
1/4 cup chopped cilantro leaves
sour cream, for topping

Directions

1. Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.

2. Add the canola oil to a large pot and heat it over medium-high heat. Add the peppers, green chile, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.

3. After 20 minutes of simmering, taste for seasoning and adjust if necessary. Stir in the shredded rotisserie chicken, cream cheese, and cilantro and simmer until heated through.

4. You can either eat now, or move to a crock pot to let simmer for as long as you need.

5. Serve the chili with a dollop of sour cream, crushed tortilla chips, and lime wedges.