Over medium-high, heat the Dutch oven; once warm add the olive oil.
Stir in the onion, jalapeno, green chilies; sauté for about 7 minutes, or until vegetables begin to soften; stirring occasionally.
Stir in the garlic; sauté for 1 to 2 minutes; stirring occasionally.
Add the chicken broth, chicken, and cannellini beans (including whole beans and blended bean mixture-SEE NOTES) to the Dutch oven; mix well.
Add the lime juice, cumin, oregano, salt, pepper, red chili flakes, cayenne pepper; bring to a boil.
Allow chili to boil gently for 7 to 10 minutes. SEE NOTES
Stir in the cilantro; boil 1 minute.
Taste for seasonings and spices; make any desired adjustments.
Serve and garnish with any optional toppings.
Notes
Store in an airtight container for 5 to 7 days in the refrigerator or in the freezer for up to 6 months.
How to blend beans to thicken soups, stews, and chilies.
Add one cup (8 oz) to a food processor or blender.Add ⅛ cup of chicken broth or water; blend until smooth. The mixture should be thick.Reserve the blended bean mixture until ready to thicken the recipe.
How to adjust the consistency of soups, stews, and chilies.
If the liquid level looks low or you prefer your recipe to be thinner, add ¼ cup of broth or water at a time, until it reaches the desired consistency. The seasonings and spices may need to be adjusted. For a thicker recipe, allow the mixture to boil longer and reduce UNCOVERED until desired thickness is obtained.
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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