White Chicken Chili

Despite the peppers, this recipe is not particularly spicy.

INGREDIENTS

• 2 (14.5-ounce) cans white beans, rinsed and drained
• 4 cups low-sodium chicken broth, divided
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, diced
• 1 jalapeño pepper, seeded and minced (see note)
• 2 medium poblano peppers, seeded and diced (see note)
• 4 garlic cloves, minced
• 1 tablespoon ground cumin
• 1½ teaspoons ground coriander
• 1 teaspoon ancho chili powder
• Salt
• 1 rotisserie chicken, skin removed and shredded (about 4 cups)
• ¾ cup frozen corn
• 1 tablespoon fresh lime juice, from one lime, plus more to taste
• ¼ cup fresh chopped cilantro

INSTRUCTIONS

1. In a food processor, blend ½ of the beans (1 can) with 1 cup of the chicken broth. Set aside both the puréed beans and the remaining whole beans.
2. Add the oil to a large pot or Dutch oven and heat it over medium-high heat. Add the onion, jalapeño pepper and poblano peppers and cook, stirring frequently, until soft, 4 to 5 minutes. Add the garlic and cook for one minute more. Add the cumin, coriander and ancho chili powder and continue to cook, stirring frequently, for one minute more to toast the spices. Add the chicken broth, puréed beans and ½ teaspoon of salt; bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes.
3. Stir in the shredded rotisserie chicken, reserved whole beans, corn, and lime juice; bring back to a simmer and cook until everything is heated through, about 5 minutes. Taste and adjust seasoning with more salt and lime juice, if necessary. Stir in the cilantro. (Note that the broth will be somewhat soupy — that’s how it is supposed to be. It thickens the longer it sits; see note below.) Ladle the chili into bowls and serve with sour cream, crushed tortilla chips, and lime wedges.

Notes

1. I usually swap parsley for the cilantro because I have cilantro haters.

Source: Once Upon a Chef and Food Network