Preparation

• Begin by heating a large pot over medium heat. Add a splash of olive oil.
• Once the oil is shimmering, toss in the chopped onions and sauté them until translucent, about 5 minutes.
• Next, add the minced garlic and diced poblano and Anaheim peppers and cook for another 3-4 minutes until the peppers soften.
• Mix in the shredded rotisserie chicken and stir it into the pot to heat for a few minutes.
• Open your cans of Great Northern beans and sweet corn, drain them, and gently stir both into the pot.
• Sprinkle in the cumin and chili powder and stir well to ensure everything is evenly coated.
• Pour in enough chicken broth to cover all the ingredients, usually about 2-3 cups.
• Raise the heat to bring the chili to a gentle boil, then reduce the heat to low and let it simmer for at least 20-30 minutes.
• Taste your chili and adjust the seasoning if needed, adding more salt or lime juice as desired.
• Prepare your toppings: chop fresh cilantro, slice jalapeños, and get the cheese ready.
• Ladle the warm chili into bowls and let everyone pile on their favorite toppings before serving.