3T. olive oil
2 large yellow onions
7-8oz. canned mild green chiles, don't drain
4 garlic cloves, peeled and minced
32oz. (4 cups) low-sodium chicken broth
4C. shredded cooked chicken (or 1 whole rotisserie chicken)
(2) 15oz. cans cannellini beans, drained and rinsed
Note: blend 1C. of the beans w/a splash of chicken broth) In food processor.
1T. lime juice
1tsp. dried oregano
1tsp. black pepper
1/2tsp. red chili flakes
1/4tsp. cayenne pepper (optional)
*Crackers & shredded cheese
1. In a large dutch oven or stock pot, add the olive oil and heat over med-high heat to warm up.
2. Add the onion, green chiles and saute' for about 7 mins. or until vegetables begin to soften.
3. Add the garlic and saute' for 1-2 mins.
4. Add the chicken broth, chicken, cannellini beans including whole beans & blended bean mixture to the pot. Add lime juice, cumin, oregano, salt, pepper, red chili flakes, cayenne pepper and bring to a boil. Allow mixture to boil gently for about 7-10 mins.
Note: It's unlikely, but if at any point the overall liquid level looks low or you prefer your chili to be thinner, add 1C. of water. For thicker allow mixture to boil longer until desired thickness is reached.
5. Ladle chili into bowls and garnish with crackers and cheese.
Note: Chili will keep in fridge for 5-7 days or in freezer for up to 6 months.