White Chicken Chili
Servings 4
Equipment
- Large Dutch oven
Ingredients
Chili:
- 1 tbsp olive oil
- ½ large yellow onion diced
- 1 small poblano seeded and diced
- ½ jalapeno seeded and diced
- 1 tsp cumin
- ¾ tsp chili powder
- ½ tsp coriander
- ½ tsp paprika
- ½ tsp oregano
- 3 cloves of garlic minced
- 4 cups of chicken broth
- 1 (4.5 oz) can diced green chiles
- 2 cans white cannellini beans drained (divided)
- 1½ cups of roasted chicken chopped
- ¼ cup fresh cilantro chopped + more for garnish
- Sea salt and freshly cracked pepper to taste
Garnish:
- Avocado sliced
- Fresh cilantro
- Cotija cheese grated
- Tortilla chips
- Hot Sauce
Instructions
- Heat the olive oil over medium heat in a large Dutch oven or heavy-bottom pan. Add the onions, poblano, jalapeno, cumin, chili powder, coriander, paprika, and oregano, then cook, stirring often, for 3-4 minutes.
- Add the minced garlic, and cook, stirring constantly, for 1 minute.
- Add the chicken broth, one can of beans, and the green chiles. Bring to a boil, then reduce the heat to low and simmer for 30 minutes.
- Mash some of the beans with the back of your spoon.
- Add the chicken, the other can of beans, and half of the cilantro; stir well. Simmer for 15 minutes. Taste and season with sea salt and freshly cracked pepper, to taste, if needed.
- Serve with fresh avocado, cilantro, shredded cheese, tortilla chips, and hot sauce, if desired. Enjoy.