Serves 6-8

Ingredients: 

4 tbsp. extra virgin olive oil 

1 large onion, chopped

3 cloves garlic, minced

1 whole chicken, baked and shredded (rotisserie chicken is great!)

1 tsp. smoked paprika 

1 tsp. ground cumin

1 tsp. onion powder 

½ tsp. garlic powder

½ tsp. chili powder 

6 cups chicken stock

28 oz. roasted, diced tomatoes 

4 Anaheim peppers, fresh mild chilies, or Hungarian hot peppers 

56 oz. cannellini beans (or great white north beans)

Salt & Pepper to taste 

Directions: 

In a large stock pot or Dutch oven, add olive oil, onion, and garlic. Cook, stirring as needed on low heat with the cover on the pot until onions caramelize, this takes about 25-30 minutes. Keep stirring and add a little water if you see the onions browning. Add chicken, paprika, cumin, garlic powder, onion powder, and chili powder to pot and continue to cook for 10 minutes, covered, so chicken gets infused with all the aromatic spices. Stir in chicken stock, diced tomatoes, green chilies, and scoop of salt and a pinch of pepper. Bring to a slow boil and cook, uncovered, until liquid has reduced to your level of preference, this only takes about 10-15 minutes. Add the rinsed beans and cook until beans are warm, about another 2 minutes. Salt and pepper to taste before you turn off the heat. 

Garnish with cilantro if desired.