White Chicken Chili
A nice, simple chili that is packed full of flavor and doesn’t make you feel like you’re going to break the next chair you sit in. It combines some chicken, some beans, and a buttload of fresh chiles to make for some fantastic flavor. It’s not too hard and you should cook it, you won’t regret it.
Ingredients
- 2 medium onions, chopped
- 2 jalapenos, stemmed, seeded, and chopped
- 1 jalapenos, stemmed, seeded, and minced
- 3 poblano chiles, stemmed, seeded, and chopped
- 3 Anaheim chiles, stemmed, seeded, and chopped
- 3 lbs boneless chicken thighs
- 2 tbsp vegetable oil
- 6 garlic cloves, peeled and minced
- 1 tbsp cumin
- 1.5 tsp ground coriander
- 2 15-oz cans cannellini beans, drained and rinsed
- 4 cups low-income sodium broth
- ¼ cup cilantro, chopped
- 4 scallions, sliced thin
- 3 tbsp juice from two limes
- Salt
- Fresh ground black pepper
Throw the onions and all of the chopped chiles into a food processor (save the minced jalapeno for later). Process the whole mess into a nice puree, this will be the base of your chile.
Pat the chicken dry and season with salt and pepper. Heat 1 tbsp oil in a Dutch oven until smoking then add in the chicken (cooking in batches if necessary). Brown the chicken on both sides, about 7-10 minutes per batch.
Add the chile mixture into the pot along with the cumin, coriander, garlic, and 1 tsp salt. Cover and cook over medium heat for about 10 minutes until the veggies are soft.
Remove the pot from the heat and grab 1 cup of the veggie mix and put it in the food processor along with 1 cup of the beans and 1 cup of the broth. Process them together until smooth then return them to the pot along with the remaining broth.
Turn the heat up to medium and scrape up any brown bits. Add in the chicken and any accumulated juices and bring the whole mess to a simmer. Cook until the chicken gets mince and tender, about 20 minutes. Take the chicken out and shred it on a cutting board. Add the rest of the beans to the pot and keep on simmering for about 10 minutes. Throw the chicken back in the pot along with the minced jalapenos, cilantro, lime, and scallions. Taste and season accordingly. Serve however you want, I like it over rice.
