Chicken Chili

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 3 lbs chicken breast halves
• 1 teaspoon canola oil
• 3 poblano chiles
• 3 anaheim chilies
• 3 medium jalapeno chiles
• 2 medium onions
• 6 medium garlic cloves, minced
• 2 tablespoons ground cumin
• 1 tablespoon ground coriander
• 2 (15 ounce) cans cannellini beans, drained and rinsed
• 2 cups chicken broth
• 3 tablespoons fresh lime juice (from 2 to 3 limes)
• 1/4 cup fresh cilantro, minced
• 4 scallions, sliced thin
• salt and pepper

Recipe

• 1 season the chicken breasts with salt and pepper. heat the oil in a dutch oven over medium-high heat until just smoking. sear the chicken until browned, about 4 minutes. flip the chicken and sear on the second side until browned, about 4 minutes. transfer the chicken to a plate.
• 2 remove seeds and membranes of chiles and peppers. dice onion, chiles and peppers. *a food processor can speed up this step.
• 3 add all of the chiles, the onions, garlic, cumin, corriander, and 1 teaspoon salt in a large dutch oven. cover and cook over medium-low heat, stirring often, until the vegetables are softened, 12 to 15 minutes.
• 4 food process half of the chile and onion mixture along with 1 can of cannellini beans.
• 5 return all of the chile, onion and bean mixture to the pot.
• 6 stir in the chicken, and remaining can of beans. bring to a boil over medium-high heat; reduce the heat to medium-low and simmer, stirring occasionally, until the chicken is fully cooked, abut 20 minutes. using tongs, transfer the chicken to a large plate. continue to simmer the chili, uncovered, until it has thickened, 35 to 40 minutes.
• 7 when the chicken is cool enough to handle, shred the chicken into bite-sized pieces. stir the shredded chicken, lime juice, cilantro and scallions into the chili. season with salt and pepper to taste.