White Chicken Chili - Once Upon a Chef

Dave's White Chicken Chile

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a food processor, blend 1/2 of the beans (1 can) with 1 cup of the chicken broth.

Step 2

Set aside both the puréed beans and the remaining whole beans.

Step 3

Add the vegetable oil to a large pot or Dutch oven and heat it over medium heat.

Step 4

Add the onion, jalapeño pepper and poblano peppers and sauté until soft, about 4 minutes.

Step 5

Add the garlic and sauté for one minute more.

Step 6

Add the cumin, coriander and ancho chili powder and continue to cook, stirring frequently, for 1 minute more to toast the spices.

Step 7

Add the chicken stock, puréed beans and 1/2 teaspoon of salt; bring to a boil.

Step 8

Reduce the heat to low and simmer, uncovered, for 20 minutes.

Step 9

Stir in the shredded rotisserie chicken, reserved whole beans, corn, cilantro and lime juice; bring back to a simmer and cook until everything is heated through, about 5 minutes.

Step 10

Taste and adjust

Step 11

Note: May remove seeds from peppers to make "family friendly". Thickens as it sits