White Chicken Chili
Serves: 5
Lelia Marks
1 January 1970
Based on User reviews:
53
Spice
44
Sweetness
43
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil3 cloves
Garlic (chopped)1 tbsp
Ground Cumin1 tsp
Ground Coriander1 tsp
Oregano (dried)1 tsp
Ground Allspice910 g
Ground Chicken2 cups
Chicken Broth (low-sodium)Directions:
1
Heat the olive oil in a large Dutch oven or pot over medium heat
2
Add the onion, garlic, both jalapenos, the poblano, cumin, coriander, oregano and allspice
3
Cook, stirring occasionally, until the vegetables are softened and the spices are toasted, about 7 minutes
4
Add the chicken, 1 teaspoon salt and a few grinds of pepper
5
Cook, stirring and breaking up the meat with a wooden spoon, until it starts browning, about 5 minutes
6
Add the beans, canned chiles, chicken broth and 1 1/4 cups water; bring to a boil
7
Add the torn tortillas to the pot; reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 40 minutes
8
Remove the halved jalapeno from the chili and stir in all but a few tablespoons of the cilantro; season with 1/2 teaspoon salt and a few grinds of pepper
9
Serve with assorted toppings, the reserved cilantro, lime wedges and more tortillas
10
Photograph by Ryan Liebe