White Bean Chicken Chili
INGREDIENTS
2 tablespoons olive oil
2 yellow onions, diced
1 can (4-oz) diced mild green chiles
2 tablespoons ground cumin
1 tablespoon dried oregano
Kosher salt
1/4 teaspoon crushed red pepper flakes
4 cloves garlic, minced
4-5 carrots, chopped in 1/4-inch rounds
1 lb small red potatoes, washed and quartered
3-4 lb cooked rotisserie chicken, meat removed and shredded
5-6 cups chicken broth (or you can just use water)
3 15-oz cans white beans
Handful of freshly chopped parsley
Shredded parmesan cheese (optional)
Plain greek yogurt (optional)
INSTRUCTIONS
Heat olive oil over medium-high heat in a dutch oven or large saucepan. This recipe makes a lot of soup, so be sure to use a big pot! I usually use my 5.5 quart dutch oven. Add the diced onions and a pinch of kosher salt and cook until translucent and beginning to brown, stirring occasionally, 4-5 minutes.
Stir in the can of diced green chiles and cook for 2 minutes, stirring occasionally. Add the cumin, oregano, red pepper flakes, garlic and 1 teaspoon kosher salt and cook for 1-2 minutes, until fragrant. Stir in the carrots and potatoes, coating them in the spices.
Pour in the chicken broth (or water), bring to a boil, then lower the heat and gently simmer - partially covered and stirring occasionally - until the potatoes and carrots are tender, 15-20 minutes. Next, add the shredded chicken and white beans (I usually add the beans with their liquid, which gives the soup extra body), heat for until warmed through, 5-10 minutes. Taste and add more kosher salt to taste, and thin with more broth (or water) if needed.
Turn off the heat and let the soup sit for 15-20 minutes to let the flavors meld together. Reheat if needed and serve topped with chopped parsley and shredded parmesan. This may sound weird, but I also love eating this with a dollop of tangy plain greek yogurt!