Hot Green adds a delicious spicy punch to this chicken chili! It is the perfect way to warm up on a chilly day!
Makes ~6 Servings
1 TBS olive oil
1 medium onion, diced
2 green bell peppers, diced
2 jalapeño peppers, seeded and diced
4 cloves garlic, minced
4 cups low-sodium chicken broth
2 TBS Hot Green (or more to taste)
Spices to taste (Use whatever your favorite spices are, we use about ~3 tsp each of):
Salt and pepper to taste
1 1/2 cup corn
2 (15 oz) cans cannellini beans
1 (15 oz) can chickpeas
2 1/2 cups shredded chicken (we love poaching our chicken, but shredded rotisserie would be great here too)
Juice from 1 lime
Heat olive oil over medium-high heat in dutch oven or large pot.
Add onion, bell peppers, and jalapeño peppers. Sauté until softened and golden, about 5 minutes. Add in garlic and sauté for an additional minute.
Add chicken broth and spices. Bring mixture to a boil, reduce heat to simmer 10 minutes.
Drain and rinse cannellini beans. Add to soup. If you want your consistency to be a bit thicker (we did), you can blend some of the soup mixture to desired thickness. We used an immersion blender in the dutch oven until it reached the thickness we liked. Or, you could transfer some of the soup to a blender (make sure some of the beans are in there) – start with 1/2 cup and increase to as thick as you would like. Or, leave as is for a more soupy consistency.
Drain and rinse chickpeas. Add chickpeas, corn, and chicken to the pot. Simmer about 10 minutes.
Serve! Top with cheese, avocado slices, more Hot Green or any other desired toppings.