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Picture from chewnibblenosh Image Credit: Christine |
White
Chicken Chili
“Last week, a friend of mine asked me if I took
requests for Chew Nibble Nosh. My response, “ABSOLUTELY!” I love to
search out excellent recipes that are actually useful to people, so by all
means, throw your requests my way!!” Christine.
Ingredients:
2 (14.5 oz.)
cans white beans
1 tablespoon
canola oil
1 medium
jalapeno pepper, minced
2 medium
poblano peppers, chopped
1 large
onion, chopped
4 garlic
cloves, minced
Kosher salt
and freshly black ground pepper, to taste
1 tablespoon
cumin
1½ teaspoon
ground coriander
1 teaspoon
chili powder
4 cups low
sodium, fat-free, chicken broth
2 limes,
juiced, plus extra wedges for serving
1 rotisserie
chicken, skin removed and meat shredded (or 4 cups shredded chicken)
¼ cup chopped
cilantro leaves
¾ cup frozen
corn
Sour cream,
cheddar cheese, and tortilla chips for serving
Preparation:
Drain and
rinse the white beans.
In a
medium-sized bowl, mash half of the beans with a potato masher.
Set the beans
aside.
Add the
canola oil to a large saucepan on the stove.
Heat the oil
over medium heat, and when hot, add the peppers, onion, and garlic.
Sauté until
tender, about 5 minutes.
Season the
vegetables with salt and pepper.
Add the
cumin, coriander and chili powder.
Continue to stir the mixture for about a
minute, giving the spices time to toast up.
Stir in the
chicken broth and lime juice.
Bring the
mixture to a simmer.
Add the beans
and continue to simmer for 20 more minutes.
After 20
minutes of simmering, taste for seasoning.
Adjust appropriately, if needed.
Stir in the
shredded chicken, cilantro and corn.
Bring chili
back up to a simmer and cook for about 5 more minutes.
Serve the
chili topped with sour cream, cheddar cheese, tortilla chips and lime.
You can combine
this excellent recipe with some others from our collection.
Serve: 4.
Enjoy this
recipe and many more at chewnibblenosh
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