White Chicken Chili
Three kinds of chile peppers, customizable to your heat level, plus toasted spices boost the flavor of this white chili thickened with corn tortillas. Dovetailing Tip: Instead of using ground chicken use the leftover shredded chicken from day 3 in today’s chili.
Serving size: 6
Calories per serving: 166
2 tablespoons extra-virgin olive oil
1 onion, chopped
3 cloves garlic, chopped
2 jalapeno peppers (1 diced, 1 halved; remove seeds for less heat)
1 poblano chile pepper, seeded and chopped
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon ground allspice
2 pounds ground chicken
kosher salt and freshly ground pepper
2-15 ounces cans white navy beans (do not drain)
1-4 ounces can chopped green chiles (do not drain)
2 cups low-sodium chicken broth
3 corn tortillas, torn, plus more for serving
1 bunch cilantro, leaves roughly chopped
shredded cheddar cheese, sour cream and pickled jalapenos, for topping
lime wedges, for serving
Add the beans, canned chiles, broth and 1 1/4 cups water; bring to a boil. Add the torn tortillas to the pot; reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 40 minutes.
Remove the halved jalapeno from the chili and stir in all but a few tablespoons of the cilantro; season with 1/2 teaspoon salt and a few grinds of pepper. Serve with assorted toppings, the reserved cilantro, lime wedges and more tortillas.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.