White Chicken Chili

Source: Once Upon a Chef—white chicken chili

https://www.onceuponachef.com/recipes/white-chicken-chili.html

Ingredients

• 2 15.5-ounce cans white beans, rinsed and drained

• 4 cups low-sodium chicken broth, divided

• 2 tablespoons extra-virgin olive oil

• 1 large yellow onion, diced

• 1 jalapeño pepper, de-seeded and minced

• 2 medium poblano peppers, de-seeded and diced

• 4 garlic cloves, minced

• 1 tablespoon ground cumin

• 1½ teaspoons ground coriander

• 1 teaspoon chile ancho powder

• Salt

• 4 cups of chicken, skin removed and shredded

• ¾ cup frozen corn

• 1 tablespoon fresh lime juice, from one lime, plus more to taste

• ¼ cup fresh chopped cilantro

Optional For Serving

• Sour cream

• Crushed tortilla chips

• Shredded cheddar or Pepper Jack cheese

• Lime wedges

Directions

1. In a food processor, combine a 1/2 can of beans and 1 cup of chicken broth. Set aside both the puréed beans and the remaining whole beans.

2. In a large pot or Dutch oven, heat the oil on medium-high. Cook the onion, jalapeño pepper, and poblano peppers until soft, stirring frequently (4 to 5 minutes). Add the garlic and cook for one minute. Cook for one minute more, stirring frequently, to toast the cumin, coriander, and ancho chili powder.

3. Add the chicken broth, puréed beans and ½ teaspoon of salt; bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes.

4. Add the shredded rotisserie chicken, corn, lime juice, and the reserved whole beans. Return to a simmer and cook for approximately five minutes, or until everything is well heated. Taste and adjust seasoning with more salt and lime juice, if necessary. Stir in the cilantro.