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Curveball Chili

ChickenStove-TopTex-Mex

Time: 55 minutes

Yield: 4 servings

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About

You can't strikeout on dinner with Curveball Chili in the pot! Oh yes, this warm, spicy soup is always a grand slam anytime it makes its way to the table. Loaded with lots of beans, a few spicy peppers, some sweet corn, and juicy rotisserie chicken, all your fans will be cheering for more! Be careful though because Curveball Chili will be going, going, gone in a blink of an eye!

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Ingredients

  • For the chili:
  • 2 (14.5-ounce) cans white beans, rinsed and drained, divided
  • 4 cups low-sodium chicken broth, divided
  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, diced
  • 1 jalapeño, seeded and minced
  • 2 medium poblano peppers, seeded and diced
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon ancho chili powder
  • 1/2 teaspoon salt, plus more, to taste
  • 1 rotisserie chicken, shredded
  • 3/4 cup frozen corn
  • 1 tablespoon fresh lime juice, plus more, to taste
  • 1/4 cup fresh cilantro, chopped
  • Optional toppings:
  • white cheddar cheese, to taste, shredded
  • sour cream, to taste
  • lime wedges, to taste
  • fresh cilantro leaves, to taste
  • corn chips, to taste

Directions

Step 1 -In a food processor, add 1 can of the white beans with 1 cup of the chicken broth and blend until it is smooth.

Step 2 -In a large pot over medium-high heat, add the oil.

Step 3 -Add the onions, the jalapeños, and the poblano peppers to the heated oil and cook, stirring frequently, until they are soft, about 4-5 minutes.

Step 4 -Add the garlic to the pepper mixture and cook until it is fragrant, about 1 minute.

Step 5 -Add the cumin, the coriander, and the ancho chili powder to the pepper mixture and cook, stirring frequently, about 1 minute.

Step 6 -Add the remaining chicken broth, the puréed bean mixture, and 1/2 teaspoon of the salt to the pepper mixture and bring it to a boil.

Step 7 -Reduce the heat to low and simmer the chili mixture, about 20 minutes.

Step 8 -Stir the remaining white beans, the chicken pieces, the corn, and 1 tablespoon of the lime juice into the chili mixture and bring it to a simmer. Cook until it is heated through, about 5 minutes.

Step 9 -Taste the chili and season with the extra salt and the extra lime juice, as needed. Stir to combine.

Step 10 -Transfer the pot from the heat and stir 1/4 cup of the chopped cilantro into the chili.

Step 11 -Serve topped with the cheese, the sour cream, the lime wedges, the extra cilantro leaves, and the corn chips.

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