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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
Directions:
1. tablespoon extra-virgin olive oil
2. small onion, chopped
3. cloves garlic, minced
4. large jalapeno pepper (1/2 chopped and 1/2 sliced; remove seeds for less heat)
5. -ounce can chopped green chiles, drained
6. teaspoon ground cumin
7. cups low-sodium chicken broth
8. cups shredded rotisserie chicken
9. -ounce cans large white beans or pinto beans (1 undrained; 1 drained and rinsed)
10. cup frozen corn, thawed
11. /2 cup chopped fresh cilantro
12. cup shredded monterey jack or white cheddar cheese
13. Sour cream and cornbread, for serving (optional)
14. Directions
15. Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until slightly soft, about 3 minutes. Add the garlic, chopped jalapeno, green chiles and cumin and cook, stirring, until the cumin is toasted, about 2 minutes. Stir in the chicken broth, chicken and beans along with the liquid from one of the cans of beans. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes.
16. Using a potato masher, mash the chili until about half of the beans are broken up. Stir in the corn, cilantro and 1/2 cup cheese. Divide the chili among bowls and top with the remaining 1/2 cup cheese and the sliced jalapeno. Serve with sour cream and cornbread, if desired.
17. Per serving: Calories 586; Fat 26 g (Saturated 10 g); Cholesterol 151 mg; Sodium 857 mg; Carbohydrate 41 g; Fiber 10 g; Protein 49 g
18. Photograph by Antonis Achilleos
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