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White Chicken Chili
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Description
White bean chili with roasted chicken. Slightly spicy and very comforting as the weather cools outside!
Ingredients
- 2 Tablespoons Olive Oil
- 1 whole Medium Yellow Onion, Roughly Chopped
- 1 whole Poblano Pepper, Seeded, And Cut Into Approximately 1 Inch Strips
- 1 can (14.5 Oz.) Chopped Tomatoes, Including Juice
- 2 cans (15 Oz. Cans) Cannellini Or White Kidney Beans
- 1 can (15 Oz. Can) Navy Beans
- 4 cups Chicken Or Vegetable Stock
- 1 teaspoon Cumin
- ½ teaspoons Ground Clove
- ½ teaspoons Cayenne
- ½ teaspoons Chili Powder
- ½ teaspoons Salt, Or To Taste
- 1 whole Rotisserie Chicken, Cooked And Shredded
- 1 cup Shredded Monterey Jack Cheese
Preparation
Saute chopped onions and poblano peppers in a heavy-bottomed pot, until tender, about 5 minutes. Add can of tomatoes, including the juice, and cook for approximately 2 minutes. Add cumin, cloves, cayenne, and chili powder.
Add the 3 cans of beans (cannellini and navy beans) and the chicken stock to the pot. Stir together, bring to a simmer, and cover. Cook for approximately 30 minutes.
Add shredded chicken and heat through, about 5 minutes more. Ladle into individual bowls and top with Monterey Jack cheese.
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