white bean chicken chili

White bean chicken chili

1 Tbs olive oil
1 medium yellow onion chopped
4 cloves garlic, minced
1 green bell pepper, seeds and ribs removed, chopped
3 cups cooked, shredded chicken
1/2-1 cup diced, roasted green chiles (I use roasted green chiles that purchased from my local farmers market and froze, but canned would work well too.)
1 tbs ground cumin
1 tsp oregano
5 cups chicken stock
2 cans canellini beans, drained and rinsed
3 tbs corn meal
1 cup cilantro, chopped for garnish

(Notes: *I’ve found each pack of green chiles from the market to be varying in spiciness, so I add in a little at a time until I’m happy with the overall flavor of the soup. *A rotisserie chicken is a great, easy way to get cooked chicken. I like to buy them a day old from the grocery store already chilled. But you can also buy them hot ahead of time and chill them. I think it’s easier to shred when they’re chilled and easier to dispose of the fat that lies between the skin and meat. *1 can of white or yellow hominy, rinsed and drained would also be a fantastic addition to the chili.)

Heat olive oil over medium heat and saute onions until soft, about 5 minutes. Add garlic and bell peppers and cook for 30 seconds. Add cumin and cook 30 seconds more, stirring constantly. Stir in chicken stock, 2 cups water, chicken, green chiles, oregano, beans and corn meal. Bring to a boil and simmer for 10-15 minutes so flavors combine. Season with salt and pepper to taste. Serve topped with a sprinkling of cilantro.

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