Southwest Chicken Chili

🧂 Ingredients

• 2 tbsp. extra-virgin olive oil
• 1 small jalapeño, seeded and chopped

  (if you like spice, keep the seeds)
• 1 small red onion, chopped
• 1 red pepper, chopped
• 4 stalks celery, chopped
• 2 large leeks, white part only, chopped
• 2 cloves garlic, finely chopped
• 2 tbsp. dried oregano
• 2 tbsp. chili powder
• 1 tbsp. ground cumin
• 1 tsp. ground coriander
• 1 tsp. salt
• 3 tbsp. tapioca starch

  (or arrowroot starch)
• 4 cups chicken bone broth

  (regular chicken broth works too)
• ½ cup water
• 4 cups frozen sweet corn, thawed
• 1 can black beans, rinsed and drained
• 1 can pinto beans, rinsed and drained
• 1.5 lbs. cooked and shredded chicken breasts

Instructions

• 1 Add the olive oil, chopped veggies, and garlic to a large stock pot or Dutch
  oven. Cook over medium heat, stirring occasionally, until veggies begin to
  soften; about 10 minutes.
• 2 Reduce heat to low and add in all the spices and tapioca starch (oregano through
  starch). Continue to cook for 2 minutes, stirring constantly (this helps to
  bring out the flavor of the spices).
• 3 Add broth to veggies/spices and bring to a simmer.
• 4 While broth/veggie mix is simmering, puree the water with 1 ½ cups of the corn
  in a blender. Add the pureed corn to the other ingredients in the stock
  pot/Dutch oven.
• 5 Add the beans, shredded chicken, and remaining corn and mix until combined.
  Allow to simmer for 30 minutes before serving.
• 6 Serve and enjoy!

Nutrition Info