Ingredients

• 1 can (14.5 ounces) white beans
• 1 tablespoon olive oil
• 1 medium jalapeno pepper, minced
• 2 medium green chili peppers or poblano peppers, chopped
• large onion, chopped
• 4 garlic cloves, minced
• Salt and pepper, to taste
• 1 tablespoon cumin
• 1 teaspoon ancho chili powder
• 4 cups low-sodium chicken broth
• 2 limes, juiced, plus lime wedges for serving
• 1 rotisserie chicken, skin removed and meat shredded

Optional Toppings:

• Chopped cilantro
• Sour cream
• Tortilla chips

Directions

1. Drain and rinse canned white beans. In medium bowl mash half of the beans until chunky.
2. Add olive oil to large skillet and heat over medium-high heat. Add peppers, onion, and garlic and saute until soft, about 5 minutes.
3. Season vegetables with salt and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices.
4. Stir in chicken stock and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.

*Note: you can simmer this chili for longer or put into a slow cooker on low for 7-8 hours or high for 4-6 hours, just reserve the beans until about 30 minutes before serving to avoid them breaking down too much.

Nutrition Information:

4-6 servings. 278 calories. 11g fat, 15g carbohydrates, 32g protein

Macronutrient Information:

21% carbohydrate, 34% fat, 45% protein