Smoky White Bean Chicken Chili

• 4 slices Bacon, Chopped
• 1 whole Large Onion, Diced
• 3 cloves Garlic, Chopped
• 1 whole Rotisserie Chicken, Shredded Or Diced
• 1 teaspoon Smoky Paprika
• 1 teaspoon Ground Cumin
• 1 teaspoon Onion Powder Or Granulated Onion
• 1/2 teaspoons Garlic Powder Or Granulated Garlic
• 1/2 teaspoons Chipotle Chile Powder, Or To Taste
• 6 cups Chicken Stock Or Broth
• 1 can (28-ounce Size) Roasted, Diced Tomatoes
• 4 cans (14.5 Ounce Size) White Beans, Cannelini Or Great Northern
• 2 cans (4 Ounce Size) Diced Green Chiles
• Salt And Pepper, to taste
• 1/2 cups Grated Cotija Cheese, Optional For Topping
• 1/4 cups Chopped Fresh Cilantro, For Topping (optional)

1. In a hot Dutch oven, cook bacon for about 3 minutes.
2. Add the onion and garlic to the bacon. Lower the heat to medium low and cover pot. Cook, stirring as needed until the onions are translucent and just starting to caramelize. This takes about 30 minutes.
3. Add the chicken, smoky paprika, ground cumin, onion powder, garlic powder, and chipotle to the pot and continue to cook for an additional 10 minutes (covered) so that the chicken gets infused with the aromatics and the spices.
4. Stir in the chicken stock, diced tomatoes, white beans, and green chiles. Add salt and pepper to taste. Bring to a slow boil and cook, uncovered, stirring as needed until the liquid has reduced to your level of preference.
5. For serving, pass the cotija cheese and chopped cilantro for topping as desired.
6. This is great with cornbread or a crusty bread and a salad.
7. Note: a can of the white beans can be reserved, pureed or well mashed, and then added to chili for thickening at the same time as the other beans are added to the chili.

bacon, onion, garlic, rotisserie chicken, paprika, ground cumin, onion, garlic, chipotle chile powder, chicken, tomatoes, white beans, green chiles, salt, cotija cheese, ubc

Taken from tastykitchen.com/recipes/soups/smoky-white-bean-chicken-chili/ (may not work)