6ozroasted hatche chilisminced (or canned green chilis)
2 16ozcan cannellini beansdrained and rinsed
salt and pepper
3cupsleftover chicken or turkey, cookedchopped
Make the Chili
Heat a large Dutch oven over medium heat.
Saute the onion, poblanos, and roasted hatche chilis for 5 to 7 minutes, until softened.
Add the garlic, cumin, and coriander, stirring to combine. And cook until fragrant, about 1 minute.
Slowly whisk in the broth, deglazing the pot by scraping up the brown bits on the bottom as needed. Bringing to a boil, and then reducing to low.
Add 1 can of the cannellini beans.
Working in batches, transfer half of the mixture to a food processor and pulse until smooth. Alternatively, use an immersion blender and blend until the base has thickened but is still chunky. Season with salt and pepper to taste.
Add the remaining can of beans and the chicken (or turkey) and frozen corn. Bring the heat back up to medium and allow the ingredients to simmer for an hour.
When ready to serve, stir in the juice of one lime.
Serve with sour cream, shredded cheese, sliced avocado and fresh cilantro as desired. Make a toppings bar for each person to fancy up their own bowls. And enjoy.
Cook ahead of time. This gets better and better after a day or two.