1medium jalapeño pepperseeds and ribs removed, minced
1medium Anaheim pepperseeds and ribs removed, minced
1large red onionchopped
4garlic clovesminced
Salt and freshly ground pepper
1Tablespoonground cumin
1teaspoonchili powder
6cupschicken broth
Juice of 1 lime
1rotisserie chickenskin removed and meat shredded
1/4cupchopped fresh cilantro
Sour creamfor topping
Tortilla chipsfor topping
Instructions
Drain and rinse the canned white beans, set aside.
Add the canola oil to a large French oven and heat over medium-high heat. Add the peppers, onions, and garlic and sauté until soft and fragrant, about 5 minutes. Season the vegetables with salt and pepper to taste. Add the cumin (less than 1 Tablespoon if you want to stay on the mild side) and chili powder and continue to sauté for 1 more minute. Pour in the chicken stock and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes. Use an immersion blender, or transfer some of the chili to a blender, to blend to desired consistency.
After 20 minutes 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. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and cilantro.