Chad had a chili cook-off at work and this recipe was the big winner, so I had to try and make it...I did and could not stop eating it! That was last December and I've had an inkling to make it again ever sense. When I started craving it again this weekend, I thought I'd make it and share the recipe with you. It's strange, most chilis are so heavy, but this one leaves you feeling light and it has so many great flavor layers because of all the different chiles and spices. I wanted to make sure to make it on a Sunday because it's great for lunches during the week.....hmm....I think I'm going for another bowl! Enjoy!
White Chicken Chili
from The Best Slow & Easy Recipes
3 jalapeno chiles, seeds and ribs removed (I may have put 5 in for kick)
2 medium onion, chopped coarsely
3 poblano chiles, seeds and ribs removed, chopped coarsely
3 Anaheim chiles, seeds and ribs removed, chopped coarsely
3 pounds bone-in, skin-on split chicken breasts (about 4 breasts)
Salt and pepper
2 tbsp. veggie oil
6 medium garlic cloves, minced or pressed (I may have used 8 cloves)
1 tbsp. ground cumin
1 1/2 tsp. ground coriander
2 (15oz) cans cannellini beans, drained (these are also known as Great Northwest Beans)
4 cups low-sodium chicken broth
1/4 cup minced fresh cilantro leaves
4 scallions (or green onions), sliced thin
3 tablespoons juice from 2 limes
1 tbsp. minced fresh oregano leaves
1. Chop 2 of the jalapeno chiles and pulse them together with the onions in a food processor to the consistency of chunky salsa. Transfer to a mixture bowl. Pulse the pablano and Anaheim chiles together in the food processor to the consistency of chunky salsa and mix with the other mixture.
2. Pat the chicken dry with paper towels and season with salt and pepper (both sides). Heat 1 tbsp. veggie oil in a large skillet on medium high. Brown the chicken on both sides, 5 to 8 minutes. Transfer chicken to a plate and pour the remaining small bit of oil/fat from the pan to a large soup pot.
3. Put the chopped chile-onion mixture in a large soup pot and mix with garlic, cumin, coriander, and 1 tsp. salt and cook over medium heat, stirring occasionally, until the veggies are completely softened (10 minutes).
4. Remove the pot from teh heat and transfer 1 cup of the cooked vegetables to the food processor. Process the cooked chile mixture with 1 cup of the beans and 1 cup of the broth until smooth, about 20 seconds. Return the pureed mixture ot the pot.
5. Stire in teh remaining 3 cups of the broth into the soup pot. Add the chicken and simmer. Cover, turn the heat to medium-low, and simmer until the thickest part of the breast registers 165* (about 20 minutes).
6. Transfer the chicken to a cutting board. Stir in the remaining beans and continue to cook the chili over medium heat (10 minutes).
7. When the chicken is cool enough to handle, remove the meat from the bones and shred inot bit-sized pieces; discard the skin and bones. Return the shredded chicken to the pot and cook for another 2 minutes.
8. Mince the remaining jalepeno and stir it into the chili with cilantro, scallions, lime juice, and oregano. Season with salt and pepper to taste before serving.