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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

  1. 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.
  2. Add the minced garlic, spices and chicken to the pot and stir to coat the chicken with the spices.
  3. Add the corn, beans, and chicken broth; cook at a simmer for 10-15 minutes, stirring occasionally.
  4. Cook the cavatelli according to package instructions, drain and divided into soup bowls.
  5. Stir cream into pot of chili and ladle the chili over the cavatelli topped with pepper jack cheese and other optional toppings.
  6. Serve immediately.