White Chicken Chili
1 Tbsp. vegetable oil
2 1/2 lb. boneless, skinless chicken breast halves
2 medium jalapenos, seeded and finely chopped, divided use
3 poblano peppers, stemmed, seed and roughly chopped
3 Anaheim peppers, stemmed, seeded and roughly chopped
2 onions, cut into large pieces
2 (14.5 oz) cans cannellini beans, drained and rinsed
6 garlic cloves, minced
1 Tbsp. ground cumin
1 1/2 tsp. ground coriander
1/4 tsp. salt
4 c. chicken broth
3 Tbsp. fresh lime juice
1/4 c. cilantro leaves, finely chopped
4 green onion, white and light green parts thinly sliced
Heat oil in large pot over medium high heat. Add chicken and cook until golden brown on both sides. Transfer to a plate.
In a food processor, process half the jalapenos, poblanos, anaheim peppers, onions and 1 can of cannellini beans until the consistency of chunky salsa. Transfer mixture to medium bowl. Repeat with remaining onions and peppers except jalapenos. This half will not have any beans. Reduce pot to medium heat; add pureed mixture, garlic, cumin, coriander and salt. Cover and cook, stirring occasionally, for 10 minutes or until vegetables soften. Add 4 c. broth and chicken breasts to pot; bring to a boil over medium high heat. Reduce heat to medium low and simmer, covered, about 15 to 20 minutes, sitrring occasionally. Using tongs, transfer chicken to large plate. Stir in remaining can of beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
When cool enough to handle, shred chicken into bite sized pieces. Add the chicken, lime juice, cilantro, green onions and remainder of jalapenos to chili and return to a simmer. Adjust seasonings with salt and pepper; serve.
NOTE: I didn't use the fresh peppers. I added a 4 oz. can of the chopped jalapenos. That was enough for us! We really don't like all the heat. This recipe was given to me by a friend alot of years ago.