• White Mountain Chicken Chili

White Mountain Chicken Chili

2 (15-oz) cans low sodium cannelini beans, rinsed and drained, divided
4 cups low sodium chicken broth, divided
2 Tbsp Extra Virgin Olive Oil
1 large yellow onion, diced
2 Tbsp Matanzas Chili Spice Blend
1 tsp Chipotle Pepper Powder
1 Tbsp Vik’s Garlic Fix! Spice Blend
1 tsp kosher salt, plus more to taste
1 ea rotisserie chicken, skin removed, deboned, and shredded (about 4 cups)
1 cup frozen corn
1 Tbsp fresh lime juice, plus more to taste
Optional sour cream, avocado, diced red onion, sliced jalapeño, shredded
Toppings cheddar, tortilla chips, chopped cilantro, lime wedges
Puree Beans.

In a food processor or using an immersion blender, puree one can of beans with one cup of chicken broth until smooth; set aside.

Prepare Chili.

Add olive oil to a large soup pot and heat over medium-high heat. Add onion and saute until translucent. Stir in spice blends, pepper powder, and salt; cook for one minute. Add remaining chicken broth and pureed beans; bring to a boil. Reduce heat to low and simmer, uncovered, for 20 minutes. Stir in the shredded chicken, remaining can of whole beans, corn, and lime juice; bring back to a simmer and cook for an additional 5 to 7 minutes. Taste and adjust seasonings as needed with salt and lime juice. Ladle the chili into bowls and serve with any optional toppings. The chili will thicken as it sits.

Chili can be made ahead and refrigerated (or frozen for up to two months).

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