Ingredients
Scale
- 2 2/3 cups Randall Great Northern Beans
- 1 box of medium sized shell pasta, 16 oz.
- 1 32 oz. container of chicken stock
- 1 medium sized rotisserie chicken
- 2 medium poblano peppers
- 1 medium jalapeño pepper
- 1 15.25 oz. can of sweet corn
- 2 packets of McCormick White Chicken Chili seasoning mix (1.25 oz each)
- 1 cup shredded Queso Mexican cheese (plus more for topping)
- 1 cup sour cream (plus more for topping)
- Fresh chopped cilantro and lime wedges for garnish
- Olive oil
- Salt and pepper
Instructions
- Start a large pot of salted water to boil over high heat for pasta.
- Remove meat from rotisserie chicken and shred into bite-sized pieces, discarding skin and bones.
- Wash and finely chop both jalapeño and poblano peppers, discarding ribs and seeds.
- When water reaches a rolling boil, add pasta and cook until al dente, 7-8 minutes. Do not overcook!
- While pasta is cooking, place a separate larger pot over medium-high heat and add a large drizzle of olive oil. When oil is hot, add chopped jalapeño and poblano peppers, and entire can of drained sweet corn. Cook until vegetables are slightly softened and charred.
- Add both seasoning packets and Randall Great Northern Beans (no need to drain) to vegetable mixture and stir to combine.
- Add chicken stock to vegetable mixture in pot. Add shredded chicken and mix well. Cover and reduce heat to medium low to simmer until half the liquid has been absorbed
- When pasta is all dente (slightly firm), drain and set aside.
- Remove chili mixture from heat. Add 1 cup of sour cream and stir to combine.
- Before serving, add cooked shells and 1 cup of shredded cheese and mix well to combine (this step is important to prevent pasta from getting mushy). Salt and pepper to taste.