White Chicken Chili Recipe

• Level: Easy
• Yield: Serves 4 to 6 people
• Nutritional Information Per Serving (1 of 6 servings): Calories 670, Total Fat 34 g, Saturated Fat 9 g, Carbohydrates 40 g, Dietary Fiber 9 g, Sugar 3 g, Protein 52 g, Cholesterol 150 mg, Sodium 1329 mg
• Total Time: 55 minutes
• Preparation Time: 20 minutes
• Cooking Time: 35 minutes

• 2 (14.5-ounce) cans white beans
• 1 tablespoon canola oil
• 1 medium jalapeo, finely chopped
• 2 medium poblano peppers, diced
• 1 large onion, diced
• 4 garlic cloves, minced
• Kosher salt and freshly ground black pepper, to taste
• 1 tablespoon ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ancho chili powder
• 4 cups low-sodium chicken broth
• Juice of 2 limes, plus lime wedges for garnish
• 1 rotisserie chicken, skin removed and shredded
• 1/4 cup chopped fresh cilantro
• Sour cream, for garnish
• Coarsely crushed tortilla chips, for garnish

1. Drain and rinse the white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Set aside the rest of the beans.
2. Heat canola oil in a large Dutch oven over medium-high heat. Add the jalapeo, poblano peppers, onion, and garlic, sauting until tender and fragrant, about 5 minutes. Season with salt and pepper, then stir in the cumin, coriander, and ancho chili powder. Toast the spices for 1 minute before pouring in the chicken broth and lime juice. Bring to a gentle simmer and add both the mashed and whole beans, simmering for 20 minutes.
3. Taste and adjust seasonings as needed. Stir in the shredded rotisserie chicken and fresh cilantro, cooking for 5 minutes until heated through. Ladle into bowls and top with sour cream, crushed tortilla chips, and lime wedges for a vibrant finish.