Spicy White Bean Chicken Chili

This soup recipe is a top favorite in my household & your guests are sure to enjoy it as well! It's easy to prepare, satisfying, nutritionally light, & flavorful.  Pair it with a side salad or some corn bread for a complete dinner meal. 

Happy Cooking!

Colleen 

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Ingredients

• 1/2 inch of butter on stick, divided for cooking vegetables  
• 1 full Rotisserie Chicken 
• 1 large onion, diced
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1/2 cup of cherry yellow (heirloom) tomatoes, diced
• 1 green pepper, diced
• 64 ounces of Vegetable Broth (2 - 32 oz containers)
• 2 tablespoons chili powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 tablespoon cracked black pepper
• 1 tablespoon kosher salt
• 4 cans cannellini white beans, drained
• 1 jalepeno pepper

GARNISH OPTIONS (Do not add for a healthier lighter option): 

~Sour Cream

~Shredded Cheddar Cheese

Directions

Prepare all vegetables and rotisserie chicken.  Remove all skin from the rotisserie chicken and discard. Debone chicken and cut into small cube pieces. In a large stock pot, melt butter over medium-high heat. Add in diced onions, diced bell peppers (tri-color), and jalepeno pepper. Cook until onions become "clear" in color.  

Add the cubes of rottisserie chicken pieces for 5 minutes to the vegetable mix in stock pot. 

Add the chili powder, coriander, cumin, black pepper and the salt. Stir and cook for a few minutes. 

Add the cannellini beans and 64 oz of vegetable broth. Add 1/2 cup of cherry tomatoes (preferably heirloom - yellow tomatoes). Let pot simmer on low-heat for 1 hour to mix all the flavors of the soup. 

Transfer to a serving bowl.  Garnish with Shredded Cheddar cheese and sour cream (if preferred).