Chicken Chili Recipe

Ingredients:

• 1+ lbs cooked chicken, shredded
• 4 cups chicken broth
• 1 onion, diced
• 2 15-ounce cans cannellini beans, rinsed and drained
• 1 4-ounce can diced green chiles
• 4-5 cloves minced garlic
• 1 tbsp ground cumin
• 1 tbsp paprika
• salt, red pepper to taste
• olive oil

Heat olive oil in a deep, heavy bottom pan (medium-high heat).

Add onions and cook, stirring frequently until they begin to carmelize.

Add spices, stir and cook approximately 1 minute until fragrant.

Stir in the chicken broth, cannellini beans, and canned chiles including chile liquid.

Bring to a boil and then reduce heat to simmer for approximately 20 minutes.

Use two wooden spoons or spatulas and mash some of the beans stirring the pulp into the broth which should become noticeably thicker.

Add shredded chicken and heat for a few minutes.

The chili can be served as soon as it is hot or allowed to simmer until later. It stores well in the fridge for several days.

Optionally serve with lime, cheese, and/or diced avocado.