White Chicken Chili

It's Halloween and there's so much going on but you still need something to eat besides candy! What to do? We got you covered!

Ingredients

2 (14.5-ounce) cans white beans

1 tablespoon canola oil

1 medium jalapeno pepper, minced

2 medium poblano peppers, chopped

1 large onion, chopped

4 garlic cloves, minced

Kosher salt and freshly ground black pepper

1 tablespoon ground cumin

1 1/2 teaspoons ground coriander

1 teaspoon ancho chili powder

4 cups low-sodium chicken broth

2 limes, juiced, plus lime wedges, for serving

1 rotisserie chicken, skin removed and meat shredded

1/4 cup chopped cilantro leaves

Sour cream, for topping

Tortilla chips, coarsely crushed, for topping

Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.

Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes SET TIMER . Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute SET TIMER to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes SET TIMER .

After 20 minutes SET TIMER of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes SET TIMER . Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.