White Chicken Chili
Serves 2-4
Here is what you need:
½ roasted or rotisserie chicken, remove skin and bones and shred meat.
(save the skin and bones to make chicken broth)
1 can of white kidney beans also called cannellini beans (14.5-ounce can)
1 large poblano pepper, seeded, stemmed and chopped
½ of a large onion, chopped
1 or ½ jalapeno pepper, seeded and finely chopped (optional)
2 cloves garlic , finely chopped
2 cups low sodium chicken broth
1 TBS cumin
1 tsp chili powder
1 tsp coriander
juice from ½ lime
¼ cup fresh cilantro leaves, coarsely chopped
canola oil (1 to 2 TBS)
Kosher salt and fresh ground pepper
For serving: tortilla chips, sour cream, lime wedges and fresh cilantro leaves.
Here is what you need to do:
Rinse and drain the beans. Put half in a bowl and mash them with a fork.
Heat the oil over medium heat and sauté the peppers and onions, season with salt and pepper. When they soften add in the garlic and stir until fragrant, about a minute.
Add in the cumin, chili powder and coriander and stir for a minute to toast.
Pour in the chicken broth and lime juice then turn up the heat to medium high. When it comes to a simmer, add in the chicken, beans and cilantro. Turn down the heat a little and let simmer for 20 minutes stirring occasionally.
Taste and adjust seasoning as you like. If it’s too thick for your liking add more broth.
Spoon into a bowl and top with sour cream, cilantro and a lime wedge.
Serve with the chips. Let’s Eat!!