White Bean Chicken Chili

Raise your hand if you’re over winter…I know I am! This weather is seriously bi-polar. Just yesterday I was riding around with my sunroof open and then today I woke up to snow…too much. Anyway, I figured this recipe (from Sticky.Gooey.Creamy.Chewy) would be perfect for a day like this! I have to admit that I’m not a huge chili fan but this right here is AMAZING. The hubby & I ate it for 3, maybe 4 days straight and we don’t normally do leftovers, lol.

Ingredients 

1 rotisserie chicken

2 tbsp olive oil

1 medium onion, diced

4 garlic cloves, minced

2 cans chopped green chilis

2 chipotle chilis in adobo sauce, pureed

1 tbsp cumin

1 tbsp oregano

1/2 tsp cayenne pepper

6 cups chicken broth

3 can great northern beans, drained & rinsed

1/4 cup whole milk, warmed

2 tbsp cornmeal

Salt & pepper to taste
Sour cream (or greek yogurt) & shredded monterey jack cheese 

Directions

*Shred rotisserie meat into small pieces and set aside

*Heat olive oil over medium in a large stock pot

*Add onion and sauté until soft (about 5 minutes)

*Stir in garlic, green chilies, chipotles, cumin, oregano & cayenne add cook for a few minutes

*Add chicken broth, chicken and beans then bring to a simmer

*In a small bowl, whisk together milk & cornmeal then gently stir it into the pot

*Cover and let simmer for 30 minutes (or until thickened)

*Season to taste & serve with toppings

CAUTION: This chili has a serious bite so if you’re not a fan of spicy, please adjust the amount to chilies you add. Oh and of course you can’t serve this bowl of awesomeness without a piece cornbread. Here’s a quick recipe I tried from Dashing Dish that turned out perfect! If you decide to try this out, let me know what you think 😉 

Stay warm!