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flameDinnerChickenSoups & Stews30–60 mins
Spicy White Bean Chili with Shredded Chicken
Prep25 mins
Cook30 mins
Serves*makes 2 quarts chili
Method
Steps
- Pour oil into a saucepan and place over medium-high heat.
- Add onion and sauté for 3 to 4 minutes.
- Add garlic, poblano, Anaheim and jalapeno peppers and season with salt and pepper. Sauté for 3 to 4 minutes or until onions start to become translucent.
- Add herbs and spices and continue to sauté for 1 to 2 minutes. Stir in corn and reduce heat to medium. Season with salt and pepper.
- Add the stock and stir together.
- Roughly mash one can of beans with a potato masher and stir into the saucepan along with the other can of beans plus the juices from both cans. Fold in chicken and lower heat to medium-low to simmer.
- Simmer chili for 10 to 15 minutes. Adjust seasonings and serve topped with garnishes.
Originally published at spoonforkbacon.com. Reproduced for personal collection.
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