This hearty chili is packed with fiber, protein and spices that will warm you up on a chilly evening or make a great addition to a football watching party. It’s also a quick and easy dish to prepare.

(2) Cans of white beans (Canellini Beans are preferred)
(4) Cups of low sodium chicken broth
(1) Cup of frozen Corn (We love Trader Joes’s Roasted Corn)
(1) Large Roasted Chicken (pre-cooked from your favorite grocery)
(3) Tomatillos
(1) White Onion
(1) Garlic Clove
(1) medium Poblano Pepper
(1/2 cup) Cilantro
(1 TBS) of Chipotle flakes (optional)

Finely chop the onion, pepper, garlic and tomatillos
Saute the onion and garlic is 2 tablespoons of Olive Oil until translucent, Add in the pepper and tomatillos and cook for another 5 minutes
Cut off the Breasts on the Roasted Chicken and chop into cubes or strips
Use a large stock pot or Dutch oven, and pour in chicken stock, drained cans of beans and your chopped ingredients.
Simmer on low to medium heat and slowly add in your chicken
Add in your Chipotle flakes, and season with a little salt and pepper
Cook for about 60 minutes or until the stock has reduced
Add in your Chopped Cilantro and cook for an additional 10 minutes

Add-On Options
Corn Bread or Tortilla strips make a great compliment to this dish