Folks here in Georgia are cold…..colder than normal, and
over the next couple of days the forecast states we are going to have a short
period sleet/freezing rain that will be followed by a dramatic drop in
temperatures and high winds. Temperatures are going down, down, down below
freezing and are expected to stay there for two to three days.
So…
It’s PERFECT soup weather.
The Mister tried this recipe yesterday. We had it for dinner
last night night and again for lunch today.
It’s a keeper!
Ingredients
2 (14.5-ounce) cans white beans
1 tablespoon canola oil
1 medium jalapeno pepper, minced
2 medium poblano peppers, chopped
1 large onion, chopped
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon ancho chili powder
4 cups low-sodium chicken broth
2 limes, juiced, plus lime wedges, for serving
1 rotisserie chicken, skin removed and meat shredded
1/4 cup chopped cilantro leaves
Sour cream, for topping
Tortilla chips, coarsely crushed, for topping
Directions
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.
Add the canola oil to a large Dutch oven and heat it over
medium-high heat. Add the peppers, 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, and lime juice and
bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
After 20 minutes of simmering, taste for seasoning, and
adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and
simmer until heated through, about 5 more minutes. Serve the chili in
individual bowls topped with a dollop of sour cream, crushed tortilla chips,
and lime wedges.
A little shredded Monterey Jack added to your bowl or cup is
nice, too!
Serves 4-6
