I came across this recipe last summer and knew it would be the perfect winter dish. I went ahead and adapted it and it comes out great every time. Pair it with Pamela's Gluten Free cornbread muffins and the family will continually ask for more!
1 tablespoons extra virgin olive oil
1 small onion, chopped
2 garlic cloves, chopped
1 large jalapeno pepper (1/2 chopped and ½ sliced; remove seeds for less heat)
1 – 4 ounce can chopped green chiles; drained
1 teaspoon ground cumin
2 cups chicken broth
2 cups shredded rotisserie chicken (12 ounces)
2 – 15 ounce cans large white beans or pinto beans (1 undrained; 1 drained and rinsed)
1 cup frozen corn, thawed
½ cup chopped fresh cilantro
1 cup shredded Monterey jack or white cheddar cheese
Sour cream and cornbread (optional)
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. Stir in the chicken broth, chicken and beans along with the liquid from one of the cans of beans. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 5 minutes.
Using a potato masher, mash the chili until about half of the beans are broken up. Stir in the corn, cilantro and ½ cup cheese. Divide the chili among bowls and top with the remaining ½ cup cheese and the sliced jalapeno. Serve with sour cream and cornbread, if desired.
Cooking Time: 70 minutes
Serves: 4+ (8 cups)
Picture Courtesy of FoodNetwork.com