Chicken & White Bean Chili

Last night I set out to make a white bean chili.  The end product although very yummy, turned out to be more of a soup.  Alas, sometimes what I have in mind turns into something slightly different... This recipe was a lot like the chicken tortilla soup I made about a week ago with a slightly different kick to it.

Poblanos, onion and garlic smelt divine when cooking

To make things a lot easier on myself since I wanted to put this soup together very quickly, I bought a whole rotisserie chicken and picked all the meat off the bones and stored in a Tupperware in the fridge until ready to use.  When looking through different variations of white bean "chili", there were options to cook your own beans or buy canned.  Again in efforts to save lots of time, I opted for canned.  Without further ado, here's the recipe!

Chicken & White Bean Chili
Servers 4-6

Ingredients:
1 small onion chopped
2 poblano peppers chopped
4 tsp chopped garlic
1 Tablespoon olive oil
5 cups chicken broth (I always use less sodium kind)
1 can Ro-Tel tomatoes
1 Cup frozen corn kernals
1 can Navy beans drained
1 can Grean Northern Beans drained
1 Tablespoon ground cumin
1-2 teaspoons Chili powder
1/2 tsp cayenne pepper (optional if you want more spice)
Salt and pepper to taste 
About 1/4 rotisserie chicken, meat pulled apart into bite-sized pieces
Chopped green onion for garnish/serving
Sour Cream for garnish/serving
Jack cheese for garnish/serving
Tortilla Chips for dipping!


Directions:
Saute onion, poblano peppers and garlic in olive oil in a large dutch oven or pot until soft.  Add remaining ingredients through chicken and bring to a simmer.  You can simmer for as long as you like or enjoy once hot.  Super easy, right?!

I know... looks like tortilla soup!