White Chicken Corn Chili
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Serves 4
INGREDIENTS
1 tablespoon extra-virgin olive oil
1 small onion, chopped
3 cloves of garlic, minced
1 large jalapeno pepper (1/2 chopped and 1/2 sliced; remove seeds for less heat)
1 4 -ounce can chopped green chilies, drained
1 teaspoon ground cumin
Sea salt and pepper
2 cups low-sodium chicken or vegetable broth
2-3 cups shredded rotisserie chicken (I got mine from Whole Foods)
2 15-ounce cans cannelloni beans, rinsed and drained
1 cup of corn
1/2 cup chopped fresh cilantro
Avocado Slices
INSTRUCTIONS
Heat the olive oil in a large pot over medium heat.
Add the onion and cook, stirring until slightly soft. About 3 minutes.
Add the garlic, chopped jalapeno, green chiles and cumin and cook, stirring until the cumin is toasted, about 2 minutes.
Add a couple dashed of sea salt and pepper.
Stir in the chicken/veggie broth, shredded chicken and beans.
Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes.
Using a potato masher, mash the chili until about half of the beans are broken up.
Stir in the corn and cilantro.
Divide the chili among bowls and top with sliced avocado.
From spinach4breakfast.com