1 hr 20 mins
If you love spicy food--this is for you. If not, you may want to decrease the heat to your liking. Flavorful and warming. Recipe courtesy of America's Test Kitchen.
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Units: US | Metric
- 1360.77 g chicken breasts (trimmed of excess fat and skin)
- 14.79 ml vegetable oil
- 3 medium jalapeno chiles
- 3 poblano chiles (stemmed, seeded, and cut into large pieces)
- 3 anaheim chilies (stemmed, seeded, and cut into large pieces)
- 2 medium onions, cut into large pieces
- 6 garlic cloves (medium, minced or pressed through garlic press)
- 14.79 ml ground cumin
- 7.39 ml ground coriander
- 822.13 g cannellini beans, rinsed and drained
- 709.77 ml low sodium chicken broth
- 44.37 ml fresh lime juice (about 2 to 3 limes)
- 59.14 ml cilantro leaf, minced
- 4 scallions, white and light green parts sliced thin
- 1Season chicken liberally with salt and pepper.
- 2Heat oil in a large Dutch oven over medium-high heat until just smoking.
- 3Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using thongs, turn chicken and brown lightly on other side, about 2 minutes.
- 4While chicken is browning, remove and discard ribs and seeds for 2 jalapenos and mince flesh.
- 5In food processor, process half of poblano chilies, Anaheim chilies, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through.
- 6Transfer mixture to medium bowl. Repeat with remaining poblano chilies, Anaheim chilies, and onions and combine with first batch (do not wash food processor blade or workbowl).
- 7Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium.
- 8Add minced poblanos, chili-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt.
- 9Cover and cook, stirring occasionally until vegetables soften, about 10 minutes.
- 10Remove pot from heat.
- 11Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl.
- 12Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds.
- 13Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat.
- 14Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if substituting thighs) on instant-read thermometer, 15 to 20 minutes.
- 15Using tongs, transfer chicken to large plate.
- 16Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
- 17Mince remaining jalapeno, reserving and mincing ribs and seeds and set aside.
- 18When cool enough to handle, shred chicken into bite-sized pieces, discarding bones.
- 19Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeno (with seeds if desired) into chili and return to simmer.
- 20Adjust seasonings with salt and pepper to serve.
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Nutritional Facts for America's Test Kitchen White Chicken Chili
Serving Size: 1 (448 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 594.2
- Calories from Fat 227
- Total Fat 25.3 g
- Saturated Fat 6.8 g
- Cholesterol 145.2 mg
- Sodium 593.8 mg
- Total Carbohydrate 32.5 g
- Dietary Fiber 9.4 g
- Sugars 7.2 g
- Protein 58.9 g