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White Chicken Chili

White Chicken Chili
YIELDS
4-6 servings

Serving suggestions: chopped cilantro, sliced scallions, chili-lime corn nuts, tortilla chips, sour cream, sliced radishes, pickled jalapenos, avocado, grated Cheddar or Monterey Jack, chopped bacon, shredded cabbage.

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Ingredients

1
Tbsp vegetable oil
2
cloves garlic, finely chopped
1
small jalapeno, stemmed, seeded and finely chopped
1
medium onion, chopped
Kosher salt and freshly ground black pepper
½
tsp ancho chile powder
½
tsp ground coriander
½
tsp ground cumin
4
cups chicken stock
4
boneless, skinless chicken breasts (about 1 ½ lbs)
2 15-oz
cans white beans
2 4-oz
cans mild chopped green chiles
Serving suggestions: chopped cilantro, sliced scallions, chili-lime corn nuts, tortilla chips, sour cream, sliced radishes, pickled jalapenos, avocado, grated Cheddar or Monterey Jack, chopped bacon, shredded cabbage
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Directions

Notes

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

Step 1

Heat the oil in a medium pot over medium heat. Add the garlic, jalapeno, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until softened, about 6 minutes. Add the ancho powder, coriander and cumin and cook, stirring, for 30 seconds. Add the chicken stock, increase the heat to medium-high and bring to a brisk simmer. Add the chicken breasts and simmer until the chicken is just cooked through, 15 to 20 minutes. Transfer the chicken to a plate to cool slightly.

Step 2

Meanwhile, add the beans and their liquid to the pot with the broth and simmer for 5 minutes. Transfer about half of the mixture to a blender and blend until smooth (be careful when blending hot liquids). Return the blended liquid to the pot and add the green chiles. Simmer for 5 to 10 minutes to blend the flavors.

Step 3

Meanwhile, shred the chicken. Add the chicken back to the chili and season with salt and pepper.

Step 4

Serve the chili with an assortment of toppings.

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