Friday, April 27, 2012

White Chicken Chili

It seems that every year when the weather starts to warm up, I crave stews and chili again!  Not sure what the explanation for that might be, but I'd be curious to know if any of you have the same cravings.  ;)

So, this isn't a dish that I usually make because it has beans (and they are a no-no in Paleo).  However, I had a MOPS meeting this week and I thought this would be a great meal to bring to church for the meeting.  I can throw it in the crock pot and that travels well in the car.  And, I get to eat something for dinner that my hubby can't eat!  Score!  

I rushed to take this picture before I finished off the last bowl of chili, so it's not such a great photo.  Nevertheless, it makes me hungry just looking at it for that chili again!  I hope you all get a chance to try this recipe!  It's really pretty easy and when you use a rotisserie chicken from the grocery store, it doesn't take too long to whip this up!  

White Chicken Chili (printable version)
Adapted from The Neely's on the Food Network - recipe

3 (14.5-ounce) cans white beans
1 tablespoon canola oil (or whatever you prefer - I use olive or coconut oil)
1 medium jalapeño pepper, minced
2 medium poblano peppers, chopped
1 large onion, chopped
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon chili powder
4 cups low-sodium chicken broth
2 limes, juiced, plus lime wedges, for serving
1 rotisserie chicken, skin removed and meat shredded
1/4 cup chopped cilantro leaves
Sour cream, for topping (optional)
Tortilla chips, coarsely crushed, for topping (optional)
Drain and rinse the canned white beans. In a medium bowl, mash one can of the beans with a potato masher until chunky. Reserve the beans until needed.

Add the oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.

After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.

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