About
You can't strikeout on dinner with Curveball Chili in the pot! Oh yes, this warm, spicy soup is always a grand slam anytime it makes its way to the table. Loaded with lots of beans, a few spicy peppers, some sweet corn, and juicy rotisserie chicken, all your fans will be cheering for more! Be careful though because Curveball Chili will be going, going, gone in a blink of an eye!
Ingredients
- For the chili:
- 2 (14.5-ounce) cans white beans, rinsed and drained, divided
- 4 cups low-sodium chicken broth, divided
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, diced
- 1 jalapeño, seeded and minced
- 2 medium poblano peppers, seeded and diced
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ancho chili powder
- 1/2 teaspoon salt, plus more, to taste
- 1 rotisserie chicken, shredded
- 3/4 cup frozen corn
- 1 tablespoon fresh lime juice, plus more, to taste
- 1/4 cup fresh cilantro, chopped
- Optional toppings:
- white cheddar cheese, to taste, shredded
- sour cream, to taste
- lime wedges, to taste
- fresh cilantro leaves, to taste
- corn chips, to taste
Directions
Step 1 -In a food processor, add 1 can of the white beans with 1 cup of the chicken broth and blend until it is smooth.
Step 2 -In a large pot over medium-high heat, add the oil.
Step 3 -Add the onions, the jalapeños, and the poblano peppers to the heated oil and cook, stirring frequently, until they are soft, about 4-5 minutes.
Step 4 -Add the garlic to the pepper mixture and cook until it is fragrant, about 1 minute.
Step 5 -Add the cumin, the coriander, and the ancho chili powder to the pepper mixture and cook, stirring frequently, about 1 minute.
Step 6 -Add the remaining chicken broth, the puréed bean mixture, and 1/2 teaspoon of the salt to the pepper mixture and bring it to a boil.
Step 7 -Reduce the heat to low and simmer the chili mixture, about 20 minutes.
Step 8 -Stir the remaining white beans, the chicken pieces, the corn, and 1 tablespoon of the lime juice into the chili mixture and bring it to a simmer. Cook until it is heated through, about 5 minutes.
Step 9 -Taste the chili and season with the extra salt and the extra lime juice, as needed. Stir to combine.
Step 10 -Transfer the pot from the heat and stir 1/4 cup of the chopped cilantro into the chili.
Step 11 -Serve topped with the cheese, the sour cream, the lime wedges, the extra cilantro leaves, and the corn chips.
