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Smoky White Bean Chicken Chili

This chili has so much flavor and is just quite delicious.  Make a big pot on a Sunday night and enjoy lots of bowls during the week.  It makes a lot!  
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Servings: 8
Ingredients Method

Ingredients
  

  • 1 T olive oil
  • 1 large onion diced
  • 3 garlic cloves minced
  • 3 chicken breasts, cooked and shredded (or used a cooked whole rotisserie chicken and shred it)
  • 1 t smoked paprika
  • 1 t ground cumin
  • 1 t onion powder
  • 1/2 t garlic powder
  • 1/2 t chipotle chile pepper
  • 6 C chicken stock
  • 2 (28 oz) cans diced fire roasted tomatoes
  • 2 (4 oz) cans diced green chiles
  • 3 (14.5 oz) cans white cannelloni (kidney) beans
  • salt and pepper to taste
  • optional avocado cubes for topping
  • optional a dollop of sour cream

Method
 

  1. In a big pot, add the olive oil and saute the onion and garlic until onions are translucent, about 10 minutes.  
  2. Then dd the chicken, smoky paprika, ground cumin, onion powder, garlic powder, and chipotle pepper to the pot and continue to cook for an additional 10 minutes covered.  
  3. Stir in the chicken stock, diced tomatoes, white beans, and green chiles.  Add salt and pepper to taste.  Bring to a slow boil, uncovered, stirring as needed until the liquid has reduced to your level of preference.
  4. Serve in nice big bowls and add any additional toppings.  Enjoy!