Creamy Chicken Chili

– 1 tablespoon olive oil
– 2 cloves garlic, finely minced
– 1 large onion, diced
– 3 green peppers, diced
– 2 (14.5 oz) cans low-sodium chicken broth
– 1 1/2 teaspoon cumin
– 1/2 teaspoon paprika
– 1/2 teaspoon dried oregano
– 1/2 teaspoon coriander
– 1/4 teaspoon cayenne pepper
– Salt and fresh ground black pepper, to taste
– 2 (15 oz) cans cannellini beans
– 2 1/2 cups shredded cooked rotisserie or left-over chicken
– 1 tablespoon fresh lime juice
– 2 tablespoon chopped fresh cilantro, plus more for serving

1. Heat olive oil in a 6 quart soup pot over medium-high heat

2. Add onion, garlic, green peppers and saute for 4 minutes

3. Add chicken broth, green, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste

4. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes

5. Drain and rinse beans and measure out 1 1/2 cups beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth

6. Add remaining whole beans and pureed beans and stir well. Simmer 5-10 minutes longer

7. Stir in chicken, fresh lime juice and cilantro

** I like to serve with cheddar or monterrey jack cheese, more cilantro, red onions and avocado slices

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