White Chicken Poblano Chili

Recipe by MelvinsWifey
READY IN: 1hr 30mins




  • 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.