Ingredients
Scale
2 boneless chicken breasts, cooked and shredded
3 TBSP olive oil
2 cups diced onion
1 TBSP minced garlic
2 jalapeno, minced
2 tsp sea salt
2 TBSP cumin
1/2 tsp white pepper
1 tsp smoked paprika
2 15 oz cans of white cannellini or great northern beans, drained
1 1/2-2 cups chicken stock, divided
avocado, pico de gallo, jalapeño slices, and fresh cilantro for topping
Instructions
- In a medium pot, heat 3 TBSP of olive oil over medium-high heat.
- Add the diced onion and sauté for 8 minutes, stirring occasionally.
- Add the garlic and jalapeño and sauté for an additional 5 minutes.
- Add the salt, cumin, white pepper, and smoked paprika and mix well and cook for 2 minutes.
- Add 1 cup of chicken stock and 1 can of beans; simmer for 10 minutes, stirring occasionally.
- Remove from heat and puree the mixture with an immersion or stand up blender.
- If using a stand up blender, wipe out the pot with a paper towel and pour the blended soup back into the pot.
- Return to heat and add the shredded chicken and the other can of beans.
- Add 1/2 cup of chicken stock and mix well, adding more stock if needed for desired consistency.
- Return the chili to a simmer and serve.
- Garnish with your favorite toppings and serve with tortilla chips.
- Prep Time: 15 min
- Cook Time: 30 min