Tuesday, February 9, 2016

Salsa Verde Chicken Chili

2 (14.5-ounce) cans white beans, rinsed and drained
4 cups chicken broth
1 tablespoon vegetable oil
1 large yellow onion, diced
1 jalapeño pepper, seeded and minced (whatever is in the fridge)
4 garlic cloves, minced
1 tablespoon ground cumin
1-1/2 teaspoons ground coriander
1 teaspoon ancho chili powder
2 chicken breasts shredded (I boiled for 20 mins while soup sauteed)
1/2 can of corn 
1/4 cup fresh chopped cilantro
1 cup salsa verde and/or 1 tablespoon fresh lime juice, from one lime, plus more to taste

Optional For Serving
Crushed tortilla chips

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

Add the vegetable oil to a large pot or Dutch oven and heat it over medium heat. Add the onion and peppers and sauté until soft, about 4 minutes. Add the garlic and sauté for one minute more. Add the cumin, coriander and ancho chili powder and continue to cook, stirring frequently, for 1 minute more to toast the spices. Add the chicken stock, puréed beans and 1/2 teaspoon of salt; bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes.

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. Taste and adjust seasoning with more salt and lime juice, if necessary. 

Serve the chili in individual bowls with avocado and crushed tortilla chips.

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