Quick and Easy Spicy White Bean Chicken Chili

So far this has been such a busy week.  Our days have been filled with kids going back to school, after school activities, homework and a lot of RAIN.   I needed something quick for dinner that would also be comforting, filling and warming to our bellies after drudging through this rain filled day.  I decided a White Bean Chicken Chili would be perfect for dinner so I grabbed a rotisserie chicken at the grocery store to help speed things along. 30 minutes later we sat down to dinner and this chili turned out to be the silver lining of this cloudy, rainy day.



Ingredients:
1 rotisserie chicken (or see note)
2 (15oz)cans of white northern beans (or any white bean)
2 cups of corn (canned, frozen or fresh)
1 cup of pickled jalapenos (minced) with juice or can of diced green chiles
1 cup of salsa
1 medium onion chopped
2-3 cloves of garlic minced
2 cups of chicken broth (or water and bullion equivalent)
1Tbs of ground cumin
1 tsp of oregano
1 tsp of Lawry Seasoning (or any seasoning salt)
Pepper to taste
Red chili flakes (to taste)
1 tsp brown sugar or you can add a can of Bush's Vegetarian Baked Beans with brown Sugar for extra sweetness and more beans.

Note:  If you don't have a rotisserie chicken available to you, just poach 2lbs of chicken and shred.

Directions:



In a large pot heat 1Tbs of canola oil until hot. Then add the chopped onion, garlic and allow to saute until tender.  Add your shredded chicken, salsa, pickled jalapenos and dry spices.  Saute for 2-3 minutes.







Next add your canned beans and corn.

Note:  I just drained the beans and did not rinse then.  I thought the added starch from some of the canning liquid with thicken the sauce.

I also added the Bush's Vegetarian Baked Beans to make it sweeter instead of using sugar(not pictured).



Next add your chicken broth and allow to simmer for 10-15 minutes.  Taste for seasoning. 







Serve hot with corn chips, sour cream or bread.  Enjoy.

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