After a wonderful Thanksgiving break with my family in Michigan, I am glad that I am back home and back on track with my recipe schedule!
This recipe was suggested by an Amanda’s Plate reader on Facebook!
I had seen a few pictures of this delicious chili on Instagram but did not made it myself. I found a few recipes on foodnetwork.com and adapted this recipe from the Neelys.
To me, there is no greater comfort than a warm bowl of chili and this is no different!
I love this recipe because it is a great way to use some left over chicken! I used 2 cups of shredded chicken in this recipe, but feel free to use more or less. Rotisserie chicken is perfect in this chili!
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 pablano peppers, chopped
- 1 jalapeno, chopped
- 1 tablespoon olive oil
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon coriander
- ½ teaspoon kosher salt (adjust to your liking)
- ½ teaspoon fresh ground pepper
- 2 (14.5 oz) cans white beans, drained
- 4 cups low sodium chicken stock
- 2 cups shredded chicken
- ¼ cup cilantro
- 2 fresh limes
- Monterey Jack cheese
- sour cream
- tortilla chips
- sliced jalapenos
- In a large pot, heat olive oil
- Saute onion, garlic, pablano peppers, and jalapeno
- Add in the cumin, chili powder, coriander, salt, pepper
- Add the shredded chicken, beans and chicken stock
- Allow to simmer for 30 minutes.
- Squeeze in the fresh lime juice. Taste the chili and season with additional salt and pepper as needed
- Serve chili with cilantro, cheese, sour cream, tortilla chips and more fresh lime
- Enjoy 🙂