White Chicken Chili

I told you I'd be making soup today.

This is another great "warm your bones on a sub-zero day" soup, and just one example of the umpteen ways to use up your leftover chicken and homemade stock the day after you make a beautiful roast chicken.

It is really easy to throw together.  It shouldn't take more than an hour from first chop to your lips.

Print this recipe

Here's what you'll need:
2 (15 ounce) cans white beans
2 tablespoons olive oil
1 jalepeño pepper, minced
2 pablano peppers, chopped
1 large yellow onion, chopped
4 cloves garlic, peeled and minced
sea salt and fresh ground black pepper
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon chili powder
4 cups chicken stock
2 limes
1 cup cooked chicken, chopped
a bunch of fresh cilantro, chopped

Drain and rinse the beans.  Mash them with a potato masher until about half of the beans are mashed.  Chop the onions, peppers, and garlic.

I like to grind my own spices.  You can use the pre-ground stuff and it will still taste great.

Heat the olive oil in a Dutch oven over medium-high heat.  Once hot, add the onions, jalapeño, pablanos, and garlic.  Sauté until the onions are soft and translucent; about 5 minutes.  Season with salt, pepper, cumin, coriander, and chili powder and sauté for an additional minute.  Stir in the stock, the juice of both limes, and the beans.  Simmer for 20 minutes.

Adjust the seasonings if necessary.  Add the chopped chicken and cilantro and simmer for an additional 5 minutes.

Super easy.  Super tasty.  It will warm your soul.
Gambe!