Southwestern Style White Chicken Chili
1 T. olive oil
1 1/2 pounds skinless, boneless chicken cut into 1/2 inch cubes
3 medium jalapeno chilis, seeded and diced
3 medium poblano chilis, seed and diced
3 medium Anaheim chilis, seed and diced
2 medium onions, cut into large pieces
6 medium garlic cloves
1 T. ground cumin
1 1/2 teaspoon ground coriander
2 cans cannellini beans, drained and rinsed
3 cups low sodium chicken broth
1/4 cup cilantro, chopped
4 scallions, white and green parts sliced thin
1 lime juiced
Season chicken with salt and pepper. Heat oil in a large pan or dutch oven, add chicken and cook until meat is no longer pink in the center. 10-15 minutes. Transfer chicken to plate.
In a food processor, add jalapenos, poblano and Anaheim chilis, onions and garlic and pulse until consistency is like a chunky salsa. Add this to the dutch oven and cook until the vegetables soften, about 10 minutes.
Transfer 1 cup of the cooked mixture to a food processor along with 1 cup of beans, 1 cup of broth and process until smooth, about 20 seconds.
Add vegetable bean mixture, remaining 2 cups of broth, remaining beans, cumin, coriander and cooked chicken. Bring to a simmer for 15-20 minutes or until chili has thickened slightly.
Stir in cilantro, scallions and lime juice. Adjust seasoning with salt and pepper. Serve
Top with chopped onions, diced avocado, sour cream.
You can blacken the chili peppers over your gas stove before seeding if you want to add a little smoky flavor to the chili.