Ingredients

For the Prep:

• 6 (6-inch) corn tortillas

For the Chili:

• 1 tbsp extra virgin olive oil
• 1 tbsp butter, divided
• 1 large sweet onion, diced small
• 2 medium orange or yellow bell pepper, diced small (or one of each)
• 2 medium celery stalks, diced small
• 1 medium jalapeño, seeded and finely chopped
• 6 medium cloves garlic, finely minced
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 & 1/2 tsp smoked paprika
• 1 tsp dry oregano
• 1/2 – 1 tsp mild chili powder, more to taste
• 5-6 cups low-sodium chicken broth
• 3 (15-ounce) cans cans navy or Great Northern Beans, drained and rinsed, divided
• 1 tbsp honey
• 1 (4-ounce) can chopped green chilis
• 2 medium bay leaves
• 1 & 1/2 tsp kosher salt

To Finish:

• 3-4 cups diced or shredded rotisserie or leftover chicken
• 1-2 (11-ounce) cans crisp, small corn (such as Steam-Fresh)

Instructions

For the Prep:

Stack the tortillas on top of each other. Cut the stack in half then stack the halves onto of each other. Cut the tortillas in half lengthwise the slice them width wise into thin strips. Set aside.

For the Chili:

Heat a large pot or Dutch oven, over medium heat. When the pot is hot, add the oil and butter. When the mixture starts to sizzle a bit, add the diced onion, bell pepper, celery and jalapeno. Stir to combine and cook for 3-4 minute or until the onion is translucent.

Push the veggies to the sides of the pot and reduce the heat slightly. If the center of the pot is dry, add a little extra oil. Add the garlic, cumin, coriander, smoked paprika, oregano and one half teaspoon of the chili powder. Stir, keeping the mixture in the center of the pot for 1-2 minutes or until fragrant. (This will “bloom” the spices, herbs and garlic, which helps bring out the flavor.)

Add the chicken broth, drained and rinsed beans, honey, green chilies, bay leaves, kosher salt and prepared tortilla strips. Stir to combine, increase the heat and bring the mixture to a boil.

Reduce the heat to a steady simmer and cover the pot. Cook for 45-55 minutes or until the tortilla strips have “melted” into the broth mixture. Remove bay leaves. Taste and add more chili powder and/or salt, if needed. Add the rotisserie chicken and corn. Stir to combine and rewarm a bit before serving.

To Serve:

We like to serve this chili with crispy tortilla strips, diced or sliced avocado, shredded cheese, chopped cilantro, thinly sliced green onion, sour cream (or Greek yogurt) and/or pickled red onion.

This chili keeps well in the refrigerator for 4-5 days. Reheat it gently on the stovetop or in the microwave. If the chili gets too thick, add a splash of additional chicken broth

You can also freeze this chili. Thaw completely before reheating.

Recipe by The Cafe Sucre Farine