Nothing crazy about this dish…. it’s just easy, simple and delicious. Perfect for football, cold winter nights, or to make ahead and keep for weekday lunches. It refrigerates and reheats really well, so the more the better!
White Chicken Chili
2 medium yellow onion, small dice
3 large cloves of garlic, minced
2- 4.5 oz can of diced green chiles, drained
1 poblano pepper, seeds and stem removed, small dice
2 tsp ground cumin
2 tsp coriander
2 tsp paprika
3 chicken breasts
1 can white beans, rinsed and drained
4 cups chicken broth
salt and pepper to taste
sour cream, for garnish
green onions, sliced for garnish
shredded cheddar cheese
1. Heat a large soup pot over medium heat. Add a drizzle of vegetable oil, the onion, and garlic to the pan. Saute for 3 minutes, or until they are starting to become fragrant. Add the diced green chilies, poblano pepper, white beans, and 1 teaspoon of each of the spices to the pan. Cook another 4 minutes.
2. Season the chicken on both sides with the remaining 1 teaspoon of spices and salt and pepper. Add the chicken to the pan and lightly saute it. This helps the chicken retain its juices and stay tender.
3. Add the chicken stock to the pot. Cover and cook on a low simmer for 30 minutes, or until the chicken is completely cooked through. Remove the chicken from the pot and let it sit for a few minutes on a cutting board. Gently pull the chicken into small, bite-sized pieces with two forks. Add the chicken back to the pot and give it all a good mix. Season to taste with salt and pepper.
4. Serve the chili hot with your desired toppings.