White Chicken Chili

As the evenings cool down with the end of Summer, hearty fall dishes begin to come to mind. This white chicken chili is a perfect blend of spices and flavor that will delight any chili lover.

Ingredients

• 1 white onion, diced
• 6 cloves of garlic, diced
• 1 jalapeño pepper, diced and seeds removed
• 1 poblano pepper, diced 
• 1 can of corn, drained
• 1 4oz can of diced green chilis
• 2 cans of white beans (cannellini beans), drained
• 1 32oz container chicken broth, will not need all of it
• 1lb cooked, shredded chicken
• 1tbsp cumin
• 1tbsp oregano 
• 1tsp garlic powder
• 1tsp chili powder or to taste
• 1tsp cayenne pepper
• 1tsp red pepper flakes
• Salt and pepper to taste
• Few tablespoons olive oil

Directions

1. Start a large pot over medium heat, add olive oil, onion, garlic, jalapeño, and poblano. Cook down until soft, about 5 minutes. Add spices (cumin, oregano, garlic powder, chili powder, cayenne, red pepper flakes, salt and pepper). Cook another few minutes.
2. Add the corn, white beans, and diced green chilis to the pot. Stir well.
3. Add about ¾ of the container of chicken broth. And let simmer for 20 minutes.
4. Scoop 3 cups of the soup into a blender and blend until smooth. Add back to soup. This will help thicken the chili.
5. Add the shredded chicken to the chili (rotisserie is perfect for this step). Cook another 10 minutes or until ready to eat.
6. Serve with you preferred chili toppings and a grilled cheese! Enjoy!