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Quick White Chicken Chili Recipe

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This recipe for Quick White Chicken Chili, by , is from The Taste of Inacom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Levine
Added: Thursday, September 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 C. low-sodium chicken broth
1 (14oz) can white hominy, rinsed
1 (15oz) can canelli beans
Salt & pepper
1 ½ lbs. boneless, skinless chicken breast
2 Tbl. vegetable oil (can substitute olive oil)
1 onion, peeled & chunked
3 Anaheim chilies, cored & chunked
1 jalapeño, seeded & chunked
3 garlic cloves, peeled
2 tsp. ground cumin
2 Tbl. unbleached all-purpose flour
2 Tbl. fresh lime juice (1 lime)
2 Tbl. fresh cilantro, minced

Directions:
Directions:
Heat broth mixture: bring broth, hominy and ¼ tsp salt to boil, covered in a large saucepan, & set aside.
Brown chicken: Meanwhile, rinse chicken in cold water & pat dry with paper towels; season with salt & pepper.
Heat 1 Tbl of oil in large Dutch oven over medium-high heat until just smoking. Add chicken seasoned side down and season other side with salt & pepper; brown chicken on both sides, about 5 min total time. Transfer to a plate and set aside.
Process Vegetables: While the chicken browns, pulse onion, Anaheim chilies, jalapeño & garlic in the food processor, until roughly chopped, about 10 pulses, scraping down the sides as needed.
Sauté Processed Vegetables: Adding remaining TBl of oil to the Dutch oven, return to medium-high heat until shimmering. Add processed vegetables & ½ tsp salt, cook until vegetables are dry and beginning to brown; about 6-8 min. Add cumin& cook until fragrant, about 30 sec.
Build Sauce & Simmer Chicken: Stir in flour and cook until lightly browned, about 1 min. Add broth mixture, scraping up any brown bits; reduce heat to low & add browned chicken and any accumulated juices on the plate. Cover and cook until the thickest part of the chicken registers 160 degrees on instant–read thermometer, about 10 min.
Shred Chicken & Finish Chili: Remove chicken from pot & shred either using two forks to pull it apart or just use your hands. Meanwhile, continue to simmer the chili, uncovered, to thicken sauce slightly. Remove chili from heat then add shredded chicken, lime juice and cilantro; season with salt & pepper to taste.

Personal Notes:
Personal Notes:
Canned diced green chilies can be used in place of the Anaheim peppers.
Save some time prepare & process your vegetables while the chicken is browning.
A heavy bottom skillet can also be used to brown the chicken if you do not have a Dutch oven.

 

 

 

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