White Chicken Chili

This is a great toss together recipe when you have some leftover chicken (either from a baked chicken or a grocery store rotisserie) and a few cans of beans in the pantry.

This chili is a refreshing change of pace from a traditional chili.

White Chicken Chili

Adapted from Taste of Home

1 tbsp extra virgin olive oil

1 medium onion, diced

1 jalapeno, diced

2 cloves garlic, minced

2 tsp ground cumin

2 tsp dried oregano

1 tsp chili powder

½ tsp cayenne pepper

1 quart chicken broth

2 (14 oz) cans pinto beans (or great northern), drained & rinsed

1 (14 oz) can kidney beans (or cannellini), drained & rinsed

2 cups frozen corn

2 cups cooked chicken, diced

Shredded cheese, to top

Heat the oil in a large soup pot over medium heat.  Add the onions and jalapenos and cook for 3-5 minutes or until tender.  Add the garlic and cook for another minute.  Stir in the spices and chicken broth.

Place 1 can of beans into a food processor and puree until smooth.  Whisk the pureed beans into soup.  Stir in the remaining beans, corn, and chicken and simmer for 20 minutes.  Serve garnished with shredded cheese.

Serves 4