White Chicken Chili
Serves: 5
Halle Leffler
1 January 1970
Based on User reviews:
50
Spice
46
Sweetness
46
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 tbsp
Canola Oil2 medium
Poblano Pepper (chopped)1 large
Onion (chopped)1 tbsp
Ground Cumin1.5 tsps
Ground Coriander1 tsp
Ancho Chili Powder4 cups
Chicken Broth (low-sodium)Directions:
1
Watch how to make this recipe
2
Drain and rinse the canned white beans
3
In a medium bowl, mash half of the beans with a potato masher until chunky
4
Reserve the beans until needed
5
Add the canola oil to a large Dutch oven and heat it over medium-high heat
6
Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes
7
Season the vegetables with salt, and pepper, to taste
8
Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices
9
Stir in the chicken stock, and lime juice and bring to a simmer
10
Add the beans and continue to simmer for 20 more minutes
11
After 20 minutes of simmering, taste for seasoning, and adjust if necessary
12
Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes
13
Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges