White Chili with Chicken

Ingredients:

2 cups dried bean white beans (I choose 1 cup dry Navy Beans & 1 cup dried Cannellini Beans)

1.5 TBSP coconut or avocado oil

1 medium green pepper, sliced

1 medium red onion, chopped

1 medium zucchini, cut into 1/4 inch pieces

optional 2 medium poblano peppers, chopped

4 garlic cloves, chopped

Kosher salt and freshly ground black pepper

2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1 teaspoon chili powder

4 cups chicken bone broth

1 limee, juiced, plus lime wedges, for serving

1 whole chicken, skin removed and meat chopped or shredded

1/4 cup chopped cilantro leaves

Drain and rinse the dried white beans. I cooked them in a instapot then drained them before use. Another option is to use canned beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
Add the coconut to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft, about 5 minutes. Add zucchini, cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices.
Stir in the chicken broth and lime juice then bring to a simmer. Add the beans and continue to simmer for 20 more minutes. Pressing the beans against the side of the pot to mash/incorporate them.
After 20 minutes of simmering, taste for seasoning, and adjust with salt and pepper as necessary. Stir in the shredded rotisserie chicken and cilantro cook until heated through (about 5 more minutes).
Serve the chili in individual bowls topped with fresh avocado, fresh cilantro, a dollop of sour cream, crushed tortilla chips, lime wedges really however you like it.