Ingredients

3 chicken breasts, roasted and shredded (see instructions)

1 large onion, diced

4 cloves garlic, large minced

1 or 2 jalapeno peppers with seeds, minced (depending on how much spice you like)

2 cans cannellini beans, rinsed

1.5 Tbs cumin

2 Tbs chili powder

1.5 cups chicken broth

salt & pepper

Juice of 2 limes

Preparation

For chicken:

  1. Preheat oven to 350. Coat chicken breasts with olive oil and season with salt & pepper.
  2. Heat in oven for 35-40 minutes until cooked through.
  3. Shred using two forks.
  4. If keeping overnight, coat with a bit of chicken broth and lime juice to keep moist in a container in the fridge.

For Chili:

  1. Heat 2 tbs olive oil in large pot over medium heat and saute onions for 5-10 minutes until soft and translucent.
  2. Add garlic and jalapenos and saute for about 1 minute.
  3. Add cumin, chili powder, salt and pepper and stir to incorporate. Saute for about 1 minute.
  4. Add lime juice and chicken broth, stir and simmer until liquid is reduced by one half.
  5. Add beans and chicken and stir.
  6. Heat over medium-low heat for at least 30 minutes.
  7. Serve with traditional chili or taco toppings such as shredded cheese, salsa, pico de gallo, guacamole, avocado, sour cream,cilantro, scallions, tortilla chips, etc.