White Bean & Chicken Chili

• 1tablespoon extra-virgin olive oil
• 1tunch scallions, white and green parts, sliced (about 3/4 cup)
• 3tloves garlic, chopped
• 1/2 to 1talapeno, stemmed, seeded and chopped
• 1tablespoon chili powder
• Kosher salt
• 6tups low-sodium chicken broth
• 1t8-ounce bag frozen yucca, thawed, or 2 medium baking
• potatoes, peeled and cut into medium chunks
• 1tup corn kernels, fresh or frozen and thawed
• 2tarrots, cut on bias into 1-inch pieces (about 1 cup)
• 1 to 2thipotles in adobo sauce, sliced
• 1/2totisserie chicken, skinned and shredded into large pieces
• 1t9-ounce can white beans, drained and rinsed
• 1/2tup packed fresh cilantro, chopped

1. Heat the oil in a large pot over medium-high heat. Add the scallions, garlic, jalapeno, chili powder and 2 teaspoons salt and cook until soft, about 2 minutes. Add the chicken broth, yucca, corn, carrots and chipotles and bring to a boil. Cover, reduce to a simmer and cook until the yucca is tender, about 15 minutes. Stir to break up the yucca and thicken the broth slightly.
2. Add the chicken and beans and cook, stirring occasionally, to heat and thicken, about 10 minutes. Stir in the cilantro before serving.

extravirgin olive oil, scallions, garlic, chili powder, kosher salt, chicken broth, frozen yucca, potatoes, corn kernels, carrots, chipotles, rotisserie chicken, white beans, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/white-bean-chicken-chili-50171558 (may not work)