Cozy Chicken Chili

• 2 Tablespoons of extra-virgin olive oil

• 1 large yellow onion, chopped

• 1 jalapeño, finely chopped (if you want more spicy, use 2)

•  5 garlic cloves, minced

• 1 teaspoon dried oregano

• 1 teaspoon ground cumin

• ½ teaspoon sweet paprika or chili powder

• Pinch of cayenne pepper

• 1 teaspoon of kosher salt

• Black pepper

• 4 cups of chicken stock

• 2 (15-ounce) cans cannellini beans, drained and rinsed

• 2 (4-ounce) cans diced mild green chiles (if you want more spicy use hot)

• 2½ to 3 cups of shredded rotisserie chicken

• 1 cup frozen corn

Toppings (optional, but I highly recommend it)

• Chopped avocado

• Pickled red onion

• Grated Cheddar

• 1 can of pickled hot jalapeños

• Sour cream

• Tortilla chips

• Lime wedges

• Chopped Cilantro

1) Prepare the first part of the cooking. Ingredients, they will be added in stages (5 minutes)

• Measure 2 Tablespoons of olive oil

• Chop 1 large yellow onion

• Remove seeds and ribs from 1 jalapeño pepper, and finely chop

2) Make the Seasoning Mix (3 minutes). Mix in a small bowl

• Mince 5 garlic cloves

• 1 teaspoon dried oregano

• 1 teaspoon ground cumin

• ½ teaspoon paprika or chili powder

• Pinch of cayenne pepper

• 1 teaspoon kosher salt

• Few grinds of black pepper

3) Prepare and gather the second part of the cooking ingredients; they will all be added together (2 minutes)

• Measure 4 cups chicken broth

• Open and drain 2 cans of cannellini beans

• Open 2 cans of diced green chiles (keep liquid) 

4) Prepare Final Ingredients (8 minutes)

• Shred 2½-3 cups of chicken from a rotisserie chicken 

• Cut 1 lime in half

• Measure 1 cup corn kernels

5) Gather Optional Toppings (2 minutes)

• Chopped avocado

• Pickled red onion

• Grated Cheddar

• Pickled jalapeños

• Sour cream

• Tortilla chips

• Lime wedges

• Chopped Cilantro

1) Heat a large pot over medium heat

• Add and heat 2 Tablespoons of olive oil (1 minute)

• Add onion and jalapeno and cook until golden, stirring occasionally (5 minutes)

2) Keep temperature at medium heat

• Add the seasoning mix, and cook until fragrant (30 seconds)

3) Increase heat to medium high heat

• Add the 4 cups of chicken broth, 2 cans of drained cannellini beans, and 2 cans of diced green chiles

4) Bring to a boil, then reduce to medium-low and simmer, stirring occasionally (20 minutes)

5) Turn off heat

• Use a wooden spoon to mash some beans until the broth is thicker (2 minutes)

6) Return pot to medium heat

• Stir in the 2 1/2 cups of shredded chicken and 1 cup of frozen corn

• Cook until heated through (3 minutes)

• Squeeze juice of half a lime

• Taste and adjust seasonings as needed

7) Serving: Ladle into bowls and add desired toppings

Make Ahead: Cook to Step 5. Turn off the heat and cover. When ready to restart, heat the soup and complete Step 5 (add chicken and corn) for the final 5 minutes before serving.
Freezer: Cool, store, and freeze. Then defrost, and re-heat the soup on the stovetop.

PRODUCE

• 1 large yellow onion

• 1 jalapeño

• 5 garlic cloves

• Fresh cilantro

• Limes

• Avocado (for topping)

MEAT

• 2½ to 3 cups cooked shredded chicken (from roast or rotisserie chicken)

CANNED GOODS

• 2 (15-ounce) cans cannellini beans

• 2 (4-ounce) cans diced mild green chiles (if you want more spicy, use hot)

• 4 cups low-sodium chicken broth

• Tortilla chips (optional)

• 1 can pickled jalapeños (for topping)

FROZEN

• 1 cup frozen corn

DAIRY/REFRIGERATED

• Sour cream (for topping)

• Cheddar cheese (for grating)

• Pickled red onion (usually in deli section)

OILS & VINEGARS

• Extra-virgin olive oil (2 Tablespoons)

SNACK AISLE

• Tortilla chips (for topping)

SPICES & SEASONINGS

• 1 teaspoon dried oregano

• 1 teaspoon ground cumin

• ½ teaspoon sweet paprika or chili powder

• Cayenne pepper

• Kosher salt (such as Diamond Crystal)

• Black pepper