Categories: Soup- Stew- Chowder- Chili

Ingredients

• 6 cups smoked chicken or turkey (breasts, thighs, or a combination), chopped or shredded
• 2 Tbsp. canola or Rice Bran oil
• 2 tsp. cumin seed
• 1 large yellow onion, diced
• 2 cups chopped poblano peppers
• 3 cloves garlic, minced
• 2-3 tsp. cumin
• 2 tsp. ground ancho pepper
• 1 1/2 tsp. kosher salt
• 1 tsp. freshly cracked black pepper
• 32 oz. low-sodium chicken broth
• 2 cans Rotel (a combination of Mexican and regular), blended
• 1 jalapeno, minced
• 2 chipotle chilies in adobo, minced
• 1 1/2 cups finely crushed tortilla chips
• 1 (13.5 oz.) can cannellini beans, drained and rinsed
• 1 (13.5 oz.) can garbanzo beans, drained and rinsed
• 1-1 1/2 cups frozen whole kernel corn
• 1/2 cup chopped cilantro plus additional for garnish
• 1 can additional Rotel, optional (or diced tomatoes)
• For serving: lime wedges, grated cheese, pickled jalapenos, chopped cilantro, sour cream, corn chips

Directions

1. Chop or shred smoked chicken; set aside.
2. In a large skillet, het oil over medium heat. Add cumin seed and toast until just fragrant; add chopped poblano, onions and garlic. Saute until tender.
3. Add cumin, ancho pepper, salt and black pepper to poblano-onion mixture and stir to coat. Saute 2-3 minutes.
4. Add chicken to slow cooker insert along with poblano-onion mixture. Pour chicken broth over it all.
5. Add in mince jalapeno and chipotles. Stir in crushed tortilla chips.
6. Cover and cook on low 6-8 hours, stirring once or twice.
7. Approximately 1/2 hour before serving, stir in beans, corn and chopped cilantro.
8. Stir in additional can of Rotel or diced tomatoes, if desired.
9. Spoon chili into serving bowls and garnish as desired.

10. makes 6-quarts

11. Notes:

12. Flavor improves if prepared a day ahead.

13. Chili may be refrigerated four to five days or frozen two to three months.

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