White Chicken Poblano Chili

photo by Dr. Jenny

- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 3 lbs chicken breast halves
- salt and pepper
- 1 tablespoon vegetable oil
- 3 jalapenos
- 3 poblano peppers
- 3 anaheim chilies
- 2 medium onions, sliced
- 6 garlic cloves, minced
- 1 tablespoon cumin
- 1 1⁄2 teaspoons coriander
- 2 (15 ounce) cans cannellini beans, drained
- 3 cups chicken broth
- 3 limes, juice of
- 1⁄4 cup fresh cilantro, chopped
- 4 green onions, sliced thin
directions
- 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.
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
DH and I made this chili last night for dinner. We really enjoyed it. We had just finished harvesting what was left of our pepper garden before the frost comes, so this was the perfect recipe to use up those anaheims, poblanos and jalapenos. We thought the heat was perfect and we like our chili a little thicker so we cooked a little longer so it would have a heartier consistency. We topped with freshly grated Vermont cheddar cheese, which was really delicious. We had the leftovers for lunch today and thought the chili was even better. Thanks for a great recipe!
RECIPE SUBMITTED BY
I started cooking just by helping my Mom out in the kitchen as a little girl. I preferred baking over cooking, as I loved getting all into measuring things and stirring. I always got to stir!
However in the past 5 years I've been the one responsible for making nightly dinners. At first this consisted of the same 10 or so dishes in a constant rotation, but that quickly became boring and I remembered how much my Mom would complain when I was younger about how she always made the same things and she never knew what new dishes to try! Obviously 20 years ago, Zaar wasn't around!
I still cook a lot of the same type of dishes my Mom cooked when we were younger and I try to incorporate as much fresh fruit, vegetables, and herbs into my meals as possible. However Melvin's favorite food of all time is fried chicken so... I make sure he gets a fresh vegetable on the side!
My favorite cook book is my staple cookbook which is the old red and white Better Homes Cook Book. My only pet peeve about cooking is bland food!
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">