White Bean Chicken Chili with Tajin Lime Chips

Our church has a fall festival each year and has recently added a chili cook-off to the festivities. If you are unfamiliar with Texas cuisine you should know that Texans take their chili VERY seriously. Texas chili is tomato based, typically made with ground beef and sans beans. The first time I had Texas chili  I thought that they forgot to drain the grease before incorporating the beef into the chili ingredients... I was wrong. This sacred and loved preparation is how Texas does chili.

Under the category of "there is a fine line between bravery and stupidity" some of my girlfriends and I entered this years chili cook-off. Not having a clue of how to compete in a category as big as Texas, we decided to go against convention and serve White Bean Chicken Chili. Much to our utter shock and complete delight, we actually WON first place for the Peoples Choice award! I hope you enjoy our (now award winning) chili.

White Bean Chicken Chili with Tajin Lime Chips
3 Cans cannellini beans, drained and rinsed
1 Large plain rotisserie* chicken breast skinned and cubed
1 Jalapeno seeded and small diced
1 Yellow onion small diced
3 Cloves of minced garlic
2 Tablespoons of ground cumin
1/2 Tablespoon garlic powder
1/2 Tablespoon onion powder
3-4 Cups of chicken broth or stock
2 Cups finely shredded cheddar cheese
1/2 Cup sour cream
Salt and Pepper

* Avoid using an herbed chicken or it will take over the dish. Sam's Club has plain rotisserie chickens at a great deal and they are larger than the ones in your grocery store.

Add chicken and 2 cans of beans to a large soup pot or crock pot. Place the remaining beans in a  food processor and add garlic powder, onion powder, one tablespoon of cumin and puree until creamy. Add the bean mix to the soup pot. Saute peppers and onions in a tablespoon of corn oil until onions start to soften, then add minced garlic, 1 tablespoon of cumin and a dash of salt and pepper. Saute another 3-5 minutes until garlic is soft and tender. Add vegetables to the soup pot. Mix in chicken broth (depending on how thick you want it) and heat through bringing up to a simmer, then turning down the heat allowing to cool a bit and set-up a bit before serving. Season with salt and pepper. Serve with a dollop of sour cream, a sprinkling of cheese and top with some Tajin lime chips.

This is my new Favorite Spice!

Tajin lime Chips
6 soft corn tortillas
Ancho chili powder
Tajin classico lime seasoning
Corn oil for frying

While chili is heating up, cut tortillas in strips, then cut in half to shorten. Pour 1/2 inch of oil into a frying pan. Working in batches (crowding the pan will make the chips chewy not crunchy). Fry for 2-3 minutes on medium high until golden, but not brown. Drain on paper towels and immediately coat liberally with chili powder and Tajin lime salt. Repeat until all the strips are cooked.

                                                                Serves 6-8


Cooks Note: Use light sour cream to reduce the calories. This lean dish is a great alternative to heavier chili recipes.