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 beans1 tablespoon canola oil
1 medium jalapeno pepper, minced2 medium poblano peppers, chopped
1 large onion, chopped4 garlic cloves, minced
Kosher salt and freshly ground black pepper1 tablespoon ground cumin
1 1/2 teaspoons ground coriander1 teaspoon ancho chili powder
4 cups low-sodium chicken broth2 limes, juiced, plus lime wedges, for serving
1 rotisserie chicken, skin removed and meat shredded1/4 cup chopped cilantro leaves
Sour cream, for toppingTortilla chips, coarsely crushed, for topping
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!