Friday, November 11, 2011
Recipe: White Chicken Chili
I've been on a chili/soup kick lately, most likely a result of it getting colder here in Iowa and the need to stock my freezer before finals arrive. This is a great, and pretty easy, chili to throw together. All the ingredients work nicely together and lime is a revelation when combined with the slow burn heat of the poblanos. I used 3 different types of beans because the store had them, but using 3 cans of Great Northern beans would work just as well. One step in this recipe is mashing half of the beans used, and this would be a great way to involve kids in the kitchen if you have them. I used chicken breasts for this recipe, but shredding a rotisserie chicken is an easy swap to simplify this even more. If you are one of those who cannot stand cilantro substitute it for fresh flat leaf parsley.
You will need:
3 chicken breasts, seasoned with salt and pepper, cooked and shredded
2 poblano peppers, seeded and chopped
1 onion, chopped
3-4 garlic cloves, finely chopped
32oz Stock (I used a no-sodium chicken stock)
1 lime, zested and 1/2 juiced
1 can navy beans, drained
1 can white kidney beans, drained
1 can great northern beans, drained
4oz can chopped green chilies
1 Tablespoon Cumin
1.5 Teaspoons Coriander
1 Teaspoon Ancho Chili Powder (or chili powder)
1 bunch cilantro, chopped
Red pepper flakes (optional)
Start by prepping all of the vegetables. Chop the poblanos (and then wash your hands with warm soapy water), the onion, and garlic. Open and drain the beans and mash half of them either with a potato masher or by hand. You will have time while the chili is simmering to cook the chicken, but I found it easier to cook the chicken first so it could cool before I shredded it to add.
In a large pot add a glug of oil and heat over medium high heat. Add the onion and the poblanos and cook for 5-6 minutes until soft. Add the garlic and green chilies and cook for 1-2 more minutes. Add salt (if using regular chicken broth, add just a sprinkle until you taste later), pepper, cumin, coriander, and chili powder. Cook for another minute so that the spice flavors can bloom, and then add the chicken stock.
When the stock has come to a simmer add the lime zest, juice, and the mashed and whole beans. Stir to combine and cook at a simmer for 20-25 minutes. About half way through give the broth a taste and adjust salt and pepper to your liking. If the heat needs to be adjusted, use the red pepper flakes. Add the shredded chicken and cook just until it is warm. Stir in the chopped cilantro and serve.
Garnishes could include: Cheese, sour cream, red pepper flakes, sliced avocado, diced tomato, tortilla strips.