Friday, May 13, 2011

White Chicken Chili

This is a recipe that I found on the food network the other day because I was dying to try something new. This recipe is courtesy of the Neelys whom I have watched on the food network a few times and have been impressed with what they were making. I didn't have all the ingredients so I improvised a bit. It was very tasty!
What you need:

2 (14.5 oz.) cans white beans ( I used Great Northern Beans)

1 tbs. Canola oil ( I used Extra Virgin Olive Oil)

1 medium jalapeno pepper, minced

2 medium poblano peppers, chopped (I didn't have either peppers so I used serrano peppers)

4 garlic cloves, minced

1 large onion, chopped

Kosher salt and freshly ground black pepper

1 tbs. ground cumin

1 1/2 tsp. ground coriander (didn't have any)

1 tsp. ancho chili powder ( I just used normal chili powder)

4 cups low- sodium chicken broth

2 limes, juice, plus lime wedges, for serving

1 rotisserie chicken, skin removed and meat shredded

1/4 cup chopped cilantro leaves

Sour Cream for topping

Tortilla Chips, coursely crushed, for topping

Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.

Add the canola oil to a large Dutch oven ( I just used a small/ medium stock pot) and heat over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt and pepper to taste. Add cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice (I added a drop of liquid smoke to give it a little more flavor) and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.

After 20 minutes of simmering, taste for seasoning, and adjust if necessary by adding more cumin, chili powder, salt, and pepper to taste. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges!

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