Ingredients
2 (14.5 oz.) cans white northern beans
1 tablespoon vegetable oil
1 medium jalapeno pepper, minced, seeds removed
2 medium poblano peppers, chopped, seeds removed
1 large onion, chopped
4 garlic cloves, minced
salt and pepper
1 Tablespoon cumin
1 1/2 tsp ground coriander
1 tsp ancho chili powder
4 cups low sodium chicken broth
2 limes, juiced
1 rotisserie chicken, skin removed, and meat shredded
1/4 cup chopped cilantro leaves
1/2 cup sour cream
Tortilla chips
Directions
Drain and rinse the canned white beans.
In a medium bowl, mash half of the beans with a potato masher until chunky. Leave the rest whole. Set aside.
Add the vegetable oil to a large dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic. Saute until soft and fragrant, about 5 minutes. Season the vegetables with salt and pepper. Add the cumin, coriander, and ancho chili powder and continue to saute for 1 more minute 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 minutes.
After 20 minutes, taste for seasoning and adjust if necessary. Stir in the shredded chicken, cilantro, and sour cream. SImmer until heated through, about 5 - 10 minutes. Serve with dollops of sour cream and tortilla chips.
Recipe inspired by the Neelys.
