White Chicken Chili II

 

White Chicken Chili II

(8-10 servings)

Ingredients:

1 tbsp. Olive Oil

1 large Onion, chopped (white or yellow)

3 cups Poblano Chili, diced

3 large cloves Fresh Garlic, minced

1 tbsp. Chili Powder

2 tsp. Kosher Salt

½ tbsp.  Ground Cumin

1 tsp. Ground Coriander

1 tsp. Dried Oregano

4 cups Chicken Broth

2 lb. Cooked Chicken (see note)

3 cans (15 oz.) Cannellini Beans, rinsed and drained

½ cup Salsa Verde

2 tbsp. Fresh Lime Juice

½ cup Fresh Cilantro, chopped

Directions:

In a Dutch oven over medium heat, warm the oil.  Add onions and peppers, sautéing until softened stirring often (about 5-10 minutes).  Now add the garlic, chili powder, salt, cumin, coriander and oregano.  Stir and cook 1 minute before adding broth, chicken and beans.  Increase heat to high and bring to a boil.  Reduce heat to medium-low and simmer, covered, about 20 minutes.  Stir in the salsa verde, lime juice and cilantro and heat through.  Serve with sour cream if you like.  This is a thick chili.  Add more chicken broth to thin if needed.

Notes:              I buy the rotisserie chicken white meat that Costco has in a package.  This works great.  But you can use raw boneless skinless chicken breast.  Just add it to the pot after you add the chicken broth.  Just follow the instructions above and after the 20 minutes of simmering, remove the chicken and let it rest 5-10 minutes.  Then shred with two forks or chop, whichever you prefer.  Return it to the pot before adding the salsa verde, lime juice and cilantro.

Ideas for Future Efforts

 _____________________________________

______________________________________

______________________________________

______________________________________

______________________________________