Southwest Shredded Chicken 3-Bean Chili

How to make Southwest Shredded Chicken 3-Bean Chili Recipe - This Southwest chicken chili has been made countless times in our home. I often use this recipe when one of my friends or neighbors is in need of a meal. It’s warm without being spicy and goes perfectly with my Smoky Cheddar Skillet Cornbread or Cheesy Garlic Toast. Often I pick up a prepared rotisserie chicken from the grocery store when I need a shortcut from baking my own chicken. Enjoy with a simple salad and your favorite chili toppings.

Ingredients:
2 tablespoons extra-virgin olive oil
1 1⁄4 cups finely chopped white onion
1 cup diced green bell pepper
4 cloves minced garlic
42 ounces reduced-sodium chicken broth
4 cups shredded cooked chicken
1 15-ounce can black beans, drained and rinsed
1 15-ounce can red kidney beans, drained and rinsed
1 15-ounce can cannellini beans, drained and rinsed
1 15-ounce can fire-roasted diced tomatoes
6 ounces tomato paste
2 tablespoons chili powder
1 tablespoon hot sauce, like Tabasco
1 tablespoon fresh lime juice
1 tablespoon ground cumin
1 1⁄4 teaspoons kosher salt
1⁄2 teaspoon freshly ground black pepper
1 cup sour cream
1 cup shredded cheddar cheese
1 cup chopped green onions

Method:
1. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion and bell pepper and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chicken broth, chicken, all the beans, the tomatoes, tomato paste, chili powder, hot sauce, lime juice, cumin, salt, and pepper and cook, stirring, for 5 minutes. Reduce the heat to low and simmer until ready to serve. Top the bowls with dollops of sour cream, the cheddar cheese, and green onions.