Recipe Ingredients
- 1 pkg. (24oz.) Celentano Cavatelli
- 1 Tbsp. olive oil
- 1/2 white onion, diced
- 1/2 jalapeño peppers, seeded and diced
- 2 garlic cloves, minced
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1 1/4 tsp. salt
- 1/4 tsp. cayenne pepper
- 4 cups cooked chicken, shredded
- 1/2 cup frozen corn
- 2 (15 oz.) cans cannellini beans, rinsed and drained
- 2 cups chicken stock
- 1/4 cup heavy cream
- Optional toppings: chopped cilantro, sour cream, avocado, tortilla strips, pepper jack or cheddar cheese
Recipe Directions
- Heat the olive oil in a large pot over medium-high heat. Add the onion and jalapeño and cook for 2-3 minutes, stirring occasionally.
- Add the minced garlic, spices and chicken to the pot and stir to coat the chicken with the spices.
- Add the corn, beans, and chicken broth; cook at a simmer for 10-15 minutes, stirring occasionally.
- Cook the cavatelli according to package instructions, drain and divided into soup bowls.
- Stir cream into pot of chili and ladle the chili over the cavatelli topped with pepper jack cheese and other optional toppings.
- Serve immediately.
