White Chicken Chili

"White Chicken Chili"
 
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Ready In:
1hr
Ingredients:
14
Serves:
8
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ingredients

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directions

  • Heat oil in large Dutch oven over medium-high heat until just smoking.
  • Add chicken, skin side down, and cook about 4 minutes.
  • Turn chicken and lightly brown on other side, about 2 minutes.
  • While chicken is browning, remove and discard ribs and seeds from 2 jalapenos; mince flesh.
  • In food processor, process poblano chiles, Anaheim chiles, and onions until chunky. Transfer mixture to medium bowl.
  • Pour off all but 1 tablespoon fat from Dutch oven and reduce heat to medium.
  • Add minced jalapenos, chilie-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt.
  • Cover and cook, about 10 minutes. Remove pot from heat.
  • Transfer 1 cup cooked vegetable mixture to food processor workbowl.
  • Add 1 cup beans and 1 cup broth and process until smooth.
  • Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat.
  • Reduce heat to medium-low and simmer, covered, stirring occasionally 15 to 20 minutes (40 minutes if using thighs).
  • Transfer chicken to large plate.
  • Stir in remaining beans and continue to simmer, uncovered, about 10 minutes.
  • Mince remaining jalapeno, reserving and mincing ribs and seeds and set aside.
  • When cool enough to handle, shred chicken into bite-sized pieces.
  • Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeno into chili and return to simmer.
  • Adjust seasonings with salt and pepper and serve.

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