WHITE CHICKEN CHILI THE BEST
This is a very good chili and different too. It is absolutely warm and delicious on a cold winter’s night for dinner.
Since I moved to Arizona my winters are short. So I make a list of the things that I want to make that pair well with the winter season and make one a week. White Chicken Chili was on the menu this week. It is always good.
I serve this with tortilla chips, sour cream and cornbread, so that anyone can have what they like with their chili. Since I am serving an older crowd, I also take all of the ribs and the seeds out of the peppers to cut down on the heat. If you want it hot, leave them in.
My sister, who is an excellent cook, found this recipe years ago and it is one of my favorite winter time dishes to serve. It is warm and worth the work it takes to make it.
WHITE CHICKEN CHILI THE BEST
INGREDIENTS:
3 Lbs. Chicken Breasts, bone in or skinless
Salt
Black Pepper
1 Tablespoon Vegetable Oil
3 Medium Jalapeno Peppers
3 Poblano Peppers
3 Anaheim Chilis
2 Medium White Onions, cut into large pieces
6 Garlic Cloves, minced
1 Tablespoon Cumin Powder
1 ½ tsp Ground Coriander
2 15 oz. Cans Canelli Beans, drained
2 Cups Chicken Broth
3 Tablespoons Lime Juice
¼ Cup Cilantro, fresh, chopped
4 Green Onions, white and light green parts, chopped
DIRECTIONS:
Season chicken liberally with salt and pepper. Heat oil in a large Dutch oven over medium-high heat until just smoking. Add chicken and cook without moving for about 4 minutes on one side and then two minutes on the other side. Remove chicken from the pot and let cool.
While chicken is browning, remove and discard ribs and seeds from 2 Jalapeno peppers, mince flesh. In food processor, place the Poblano peppers and Anaheim Peppers, and onions until the consistency of chunky salsa, ten to twelve seconds, 1 second pulses, scraping the bowl down the sides of the work bowl half way through (do not wash the work bowl or blade yet)
Pour off 1 Tablespoon of the oil from the Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced Jalapeno peppers, chili-onion mixture, garlic, cumin, coriander powder and ¼ teaspoon salt. Cover and cook, stirring occasionally until the vegetables soften, about 10 minutes. Remove pot from heat.
Transfer 1 cup cooked vegetables mixture to the now empty food processor bowl. Add cup beans and 1 cup chicken broth and process until smooth, about 20 seconds. Add vegetable bean mixture, remaining 2 cups of chicken broth and chicken breasts to the Dutch oven and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 to 175 degrees.
Mince remaining Jalapeno Pepper. Shred chicken into bite sized pieces. Stir in shredded chicken, lime juice, cilantro, green onions and remaining minced jalapeno pepper into the chili and return to simmer. Adjust seasoning with salt and pepper. Serve with Sour Cream, tortilla chips and cornbread
