Quick White Chicken Chili
Submitted by Caitlyn
serves 4
from America's Test Kitchen 30 Minute Suppers Winter 2010
2 tbsp vegetable oil
1 onion, chopped
2 poblano chiles, seeded and chopped
2 jalapeno chiles, seeded and chopped fine
4 garlic cloves, minced
2 tsp ground cumin
1 (16-oz) can cannellini beans, rinsed and drained
3 cups low-sodium chicken broth
1 rotisserie chicken, skin discarded, meat shredded into bite-size pieces (about 3 cups)
1/4 cup juice from 2 limes
1/2 cup chipped fresh cilantro
Salt and pepper
1. Heat oil in large Dutch oven over medium-high heat until shimmering, Cook onion, poblanos, and jalapenos until soft, 6 to 8 minutes. Add garlic and cumin and cook until fragrant, about 30 seconds. Stir in beans and broth.
2. Remove 2 cups bean mixture from pot and puree in blender until smooth. Stir pureed bean mixture back into pot and bring to simmer. Cook over medium heat until flavors meld and chiles are tender, about 10 minutes.
3. Stir in chicken, lime juice, and cilantro and cook until heated through, about 2 minutes. Season with salt and pepper and serve.
4. Top with avocado, chopped tomatoes, hot sauce, sour cream, and/or lime wedges if desired.
Notes:
Use green peppers if you can't find poblano chiles.
Don't be scared of the jalapenos. The chili isn't spicy. It just has good flavor.
You will love the tangy flavor the limes give. Delicious!
serves 4
from America's Test Kitchen 30 Minute Suppers Winter 2010
2 tbsp vegetable oil
1 onion, chopped
2 poblano chiles, seeded and chopped
2 jalapeno chiles, seeded and chopped fine
4 garlic cloves, minced
2 tsp ground cumin
1 (16-oz) can cannellini beans, rinsed and drained
3 cups low-sodium chicken broth
1 rotisserie chicken, skin discarded, meat shredded into bite-size pieces (about 3 cups)
1/4 cup juice from 2 limes
1/2 cup chipped fresh cilantro
Salt and pepper
1. Heat oil in large Dutch oven over medium-high heat until shimmering, Cook onion, poblanos, and jalapenos until soft, 6 to 8 minutes. Add garlic and cumin and cook until fragrant, about 30 seconds. Stir in beans and broth.
2. Remove 2 cups bean mixture from pot and puree in blender until smooth. Stir pureed bean mixture back into pot and bring to simmer. Cook over medium heat until flavors meld and chiles are tender, about 10 minutes.
3. Stir in chicken, lime juice, and cilantro and cook until heated through, about 2 minutes. Season with salt and pepper and serve.
4. Top with avocado, chopped tomatoes, hot sauce, sour cream, and/or lime wedges if desired.
Notes:
Use green peppers if you can't find poblano chiles.
Don't be scared of the jalapenos. The chili isn't spicy. It just has good flavor.
You will love the tangy flavor the limes give. Delicious!