Ingredients: |
Ingredients: 2 -14.5 oz cans white beans, rinsed and drained
4 cups low sodium chicken broth, divided
1 tbsp vegtable oil
1 large yellow onion, diced
1 jalapeno pepper, seeded and minced
2 medium poblano peppers, deeded and diced
4 garlic cloves, minced
1 tbsp ground cumin
1 - 1½ tsp ground coriander
1 tsp ancho chili powder
Salt
1 rotisserie chicken, skin removed and shredded (about 4 cups)
¾ cup frozen corn
¼ cup fresh chopped cilantro
1 tbsp fresh lime juice, from one lime plus more to tast
Optional for serving
Sour cream
Tortilla chips
Lime wedges
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Directions: |
Directions:1. In food processor, blend ½ of the beans (1 can) with 1 cup of the chicken broth. Set aside both the pureed beans and the remaining whole beans.
2. Add the vegetable oil to a large pot or Dutch oven and heat it over medium heat. Add the onion, jalapeno pepper and poblano peppers and sauté until soft, about 4 minutes. Add the garlic and sauté for 1 minute more. Add the cumin, coriander and ancho chili powder and continue to cook, stirring frequently, for 1 minute more to toast spices. Add the chicken stock, pureed beans, and ½ tsp of salt; bring to a boil. Reduce the heat to low and simmer, uncovered for 20 minutes.
3. Stir the shredded rotisserie chicken, reserved whole beans, corn, cilantro, and lime juice, bring back to a simmer and cook until everything is heated through, about 5 minutes. Taste and adjust seasoning with more salt and lime juice, if necessary. (The broth will be somewhat soupy. That's how it is supposed to be. It thickens the longer it sits.)
4. Serve with sour cream, tortilla chips, and lime wedges. |
This recipe for White Chicken Chili is from