Lauri’s White Chicken Chili
2 (14.5-ounce) cans white kidney or canellini beans, drained and rinsed
2 teaspoons olive oil
1 large white or yellow onion, chopped
1 small jalapeno pepper, carefully* seeded and minced
2 medium poblano peppers, carefully* seeded and chopped
2-3 garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon ancho or regular chili powder
Salt and pepper
3-4 cups low-sodium chicken broth
Juice of 2 limes
2 boneless skinless chicken breasts, cooked and shredded (I like to use a rotisserie chicken)
1/4 cup chopped cilantro leaves or 2 tsp dried cilantro
Sour cream or light sour cream
1. Drain and rinse the canned beans. Mash half of the beans with a fork or potato masher until just chunky. Set aside.
2. Heat oil in a large pot and add onions, peppers and garlic. Saute until soft.
3. Add the cumin, and chili powder and saute for another minute. Stir in 3 cups chicken stock, lime juice and beans and simmer for for 20 minutes.
4. After 20 minutes, stir in the cooked, shredded chicken and 3/4 of the cilantro. At this point, if you like the chili a little less thick, you may add more stock. Simmer until heated through, about 5 more minutes. Taste and season as desired with salt and pepper and additional seasonings.
5. To serve, top with sour cream and the remaining cilantro. Serve with tortilla chips, either crushed and sprinkled over the top, or whole on the side. Garnish with lime wedges.
*Be extremely careful not to touch face or eyes after handling the peppers! Wash hands well with soap and water to avoid burning pain!
Thanks Lauri! (Can’t you tell she’s a mom by her pepper-handling advice?) Comment below to let us know what you think of this recipe, and remember to vote!