White Chicken Chili
Chili without tomatoes that actually has flavor. The secret is pureeing half the vegetables and beans - gives you that thick, stick-to-your-ribs texture without flour or cornstarch.
Ingredients
- 2 pounds bone-in skin-on chicken breast halves, trimmed
- 2 tablespoons canola oil
- 2 medium jalapeño chiles
- 4 medium poblano chiles stemmed, seeded, cut into large pieces
- 2 medium Anaheim chile peppers stemmed, seeded, cut into large pieces
- 2 medium onions cut into large pieces (~2 cups)
- 6 cloves garlic minced (~2 tbsp)
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 2 14.5-ounce cans cannellini beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 4 tbsp fresh lime juice from 3-4 limes
- 1/4 cup minced fresh cilantro leaves
- 4 scallions white and light green parts, sliced thin
Instructions
- Pat chicken dry, season with salt and pepper.
- Heat oil in Dutch oven over medium-high, brown chicken skin-side down 4 minutes until crispy, flip and cook 2 minutes more.
- Remove chicken, discard skin.
- Mince 1 jalapeño without seeds, set aside.
- Pulse poblanos, Anaheims, and onions in food processor until roughly chopped.
- Pour off all but 1 tbsp fat from pot, reduce heat to medium.
- Add minced jalapeño, chile-onion mix, garlic, cumin, coriander, and salt. Cover and cook 10 minutes until soft.
- Blend 1 cup cooked vegetables with 1 cup beans and 1 cup broth until smooth.
- Return purée to pot with remaining broth, beans, and chicken.
- Simmer covered 15-20 minutes until chicken reaches 160F.
- Remove chicken, simmer uncovered 10 minutes to thicken.
- Shred chicken, discard bones, return meat to pot.
- Stir in lime juice, cilantro, and scallions.
- Adjust seasoning and simmer 1-2 minutes more.
- Serve with sour cream, tortilla chips, and lime wedges.