White Chicken Chili

Tonight I made a pretty amazing white chicken chili. This type of chili definitely isn't my favorite compared to the usual meat/tomato based chilis.  But, this one was pretty good! 

I excluded most of the chili/heat from the recipe so the kids could eat it.  But, I did chop up jalepenos that the adults could add to their bowls for extra spice.

This is a similar recipe to the one I used, but this one is for 8 servings.  Great for freezing the extra portions for another meal!

Chicken Chili, courtesy of Cooks Illustrated
3 lbs bone-in, skin-on chicken breasts (2 whole breasts, split)
1 tsp vegetable oil
3 poblano chiles , stemmed, seeded, and chopped medium
3 Anaheim chile peppers (medium), stemmed, seeded, and chopped medium
2 medium jalapeño chiles, seeds and ribs removed, flesh minced
2 medium onions, minced
2 Tbsp ground cumin
6 medium cloves garlic, minced (about 2 tablespoons)
2 Tbsp ground oregano
8 c. low sodium chicken broth
2 cans cannellini beans, drained and rinsed
1/4 c. fresh lime juice
1/4 c. minced fresh cilantro
4 scallions, sliced thin

Season the chicken breasts with salt and pepper. Heat the oil in a Dutch oven over medium-high heat until just smoking. Sear the chicken, skin side down, until browned, about 4 minutes. Flip the chicken and sear on the second side until browned, about 4 minutes. Transfer the chicken to a plate and discard the skin.

Add all of the chiles except the small jalapeño, the onions, garlic, cumin, oregano, and 1 teaspoon salt in a large Dutch oven. Cover and cook over medium-low heat, stirring often, until the vegetables are softened, 12 to 15 minutes. Transfer half of the chile mixture to a clean plate; set aside.

Stir in the broth, chicken, and beans. Bring to a boil over medium-high heat; reduce the heat to medium-low and simmer, stirring occasionally, until the chicken is fully cooked, abut 20 minutes. Using tongs, transfer the chicken to a large plate. Continue to simmer the chili, uncovered, until it has thickened, 35 to 40 minutes.

When chicken is cool enough to handle, shred the chicken into bite-sized pieces, discarding the bones. Stir the shredded chicken, reserved chile mixture, lime juice, cilantro, scallions, and small jalapeño into the chili. Season with salt and pepper to taste. If the chili is too thick, stir in additional water to thin it out. (The chili can be refrigerated in an airtight container for up to 3 days.)