Quick tip: To save time, use a store bought rotisserie chicken or leftover chicken that you have on hand. Of course you can cook fresh chicken.
*21 day fix approved
Yield: about 8 to 10 cups Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
Ingredients:
* 3 tablespoons olive oil
* 3 cups sweet Vidalia onion, peeled and diced small (about 2 medium/large onions)
* 1 large jalapeno pepper (about 4 to 5 inches long), diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)
* 7 to 8 ounces canned green chilis, don't drain
* 4 garlic cloves, peeled and finely minced
* 32 ounces (4 cups) low-sodium chicken broth
* 1 bag of corn
* 1 bag of carrots
* 1 bag of celery
* 4 cups shredded cooked chicken (use about 1 whole store bought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
* two 15-ounce cans cannellini beans, drained and rinsed (see step 4 below about blending 1 cup of the beans with a splash of chicken broth or water)
* 1 tablespoon lime juice
* 1 tablespoon cumin
* 1 teaspoon dried oregano
* 1 teaspoons salt, or to taste
* 1 teaspoon black pepper
* 1/2 teaspoon red chili flakes
* 1/4 teaspoon cayenne pepper, optional and to taste
* 1/3 cup fresh cilantro leaves, finely minced
* tortilla strips, chips, crackers, diced avocado, shredded cheese, and/or sour cream; all are optional for garnishing
Directions:
Oven or crockpot, add the olive oil and heat over medium-high heat to warm.
1. Add the onion, jalapeno, green chilis, and sauté for about 5 minutes, or until vegetables begin to soften. Stir often.
2. In a pot add water and boil the carrots celery and corn until soft with fork.
3. Add the garlic and sauté for 1 min. Stir often.
4. Add the chicken broth, chicken, cannellini beans including whole beans and blended bean mixture (take 1 cup of the beans, add to a food processor or blender, add a splash of chicken broth or water and blend until smooth; mixture should be thick. Add the blended bean mixture along with the whole beans to pot), lime juice, cumin, oregano, salt, pepper, red chili flakes, cayenne pepper, and bring to a boil. Allow mixture to boil gently for about 8 to 10 minutes. It's unlikely, but if at any point the overall liquid level looks low or you prefer your chili to be thinner, add 1 cup of water! For thicker chili, allow mixture to boil longer and reduce until desired thickness happens.
5. Add the cilantro and boil 1 minute.
6. Taste chili and add salt to taste.
7. Ladle chili into bowls, and optionally garnish with tortilla strips, chips, crackers, Chili will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.
