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White Chicken Chili Recipe

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This recipe for White Chicken Chili is from Joni's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 (14.5 ounce) Cans white beans
1 T. Canola oil
1 Medium Jalapeno pepper, minced
2 Medium Poblano peppers, chopped
1 Large Onion chopped
4 Garlic cloves, minced
Kosher salt and freshly ground black pepper
1 T. Ground Cumin
1-1/2 tsp. Ground Coriander
1 tsp. Ancho Chili powder
4 Cups Low sodium chicken broth
2 Limes, juiced, plus lime wedges for serving
1 Rotisserie Chicken, skin removes and meat shredded
1/4 Cup Cilantro leaves
Sour cream, for topping
Tortilla chips, coarsely crushed, for topping

Drain and rinse the canned white beans, set aside.
Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt and pepper to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes. Stir in the shredded chicken and cilantro and simmer until heated through, about 5 minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips and lime wedges.

Personal Notes:
Personal Notes:
The only thing I look forward to during winter months is cooking delicious soups like this one. Hope you like it as much as we do!




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