This is the best white chicken chili ever! It can be medium spicy to very spicy, so adjust your peppers to your taste! This is so so wonderful and definitely a comfort food. It's great leftover as well. Also, make sure to adjust amount of chicken broth to your liking, it can go from very hearty, to a more soupy texture.
- 1360.77 g chicken breast halves
- salt and pepper
- 14.79 ml vegetable oil
- 3 jalapenos
- 3 poblano peppers
- 3 anaheim chilies
- 2 medium onions, sliced
- 6 garlic cloves, minced
- 14.79 ml cumin
- 7.39 ml coriander
- 2 (850.48 g) can cannellini beans, drained
- 709.77 ml chicken broth
- 3 limes, juice of
- 59.14 ml fresh cilantro, chopped
- 4 green onions, sliced thin
- Heat oil in large skillet.
- Season chicken with salt and pepper and cook in hot skillet 4 minutes without moving on each side. Reserve 1 tablespoons fat from skillet, and set aside.
- Discard skin and remove chicken to a plate.
- In food processor, mix 2 of the jalapenos, 2 of the poblanos, 2 of the anaheims, and all of the sliced onion into a chunky salsa. (you may have to do this in 2 batches).
- With reserved chicken fat, sautee the pepper/chili/onion mix, minced garlic, cumin, coriander, and salt for 10 minutes.
- Transfer 1 cup of the sauteed mix to empty food processor. Add 1 cup beans, 1 cup broth and mix 20 seconds.
- Add remaining sauteed mix, veggie/broth mix, remaining broth, and chicken breasts to large pot, and bring to a boil. Simmer, covered, 20 minutes.
- Transfer chicken to a plate.
- Into pot, stir remaining beans, simmer 10 minutes.
- When chicken is cool, shred, then add back to pot.
- Mince remaining jalapeno, poblano, and anaheim, and add to pot.
- Stir in lime juice, cilantro, green onions and return to simmer 10 minutes.
- Add salt and pepper to taste.
- Serve with sour cream, tortilla chips, and lime wedges.
- ***If you are using thighs instead of breasts, increase cooking time from 20 to 40 minutes.