|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.
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
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.
Enjoy this recipe and many more at chewnibblenosh