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Gallery Read the full recipe after the video. Recipe Summary prep: 40 mins total: 1 hr 5 mins Servings: 6 Yield: Makes 8 cups white-bean-chicken-chili-0090-d112594.jpg
Ingredients Ingredient Checklist 2 pounds boneless, skinless chicken thighs Salt and pepper 2 tablespoons olive oil 1 white onion (10 ounces), chopped (2 cups) 2 poblano chiles (8 ounces), seeded and chopped (1 1/2 cups) 1 tablespoon minced garlic (from 3 medium cloves) 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground coriander 2 teaspoons chili powder 1 can (4 ounces) mild diced green chiles 4 cups low-sodium chicken broth 3 tablespoons fine cornmeal 2 cans (15.5 ounces each) white beans, rinsed and drained Sour cream, cilantro sprigs, tortilla chips, and lime wedges for serving
Gallery Read the full recipe after the video.
Recipe Summary prep: 40 mins total: 1 hr 5 mins Servings: 6 Yield: Makes 8 cups white-bean-chicken-chili-0090-d112594.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 40 mins total: 1 hr 5 mins Servings: 6 Yield: Makes 8 cups
Recipe Summary
prep: 40 mins total: 1 hr 5 mins
Servings: 6 Yield: Makes 8 cups
prep: 40 mins
total: 1 hr 5 mins
prep:
40 mins
total:
1 hr 5 mins
Servings: 6
Yield: Makes 8 cups
6
Makes 8 cups
white-bean-chicken-chili-0090-d112594.jpg
white-bean-chicken-chili-0090-d112594.jpg
Ingredients
Ingredients
- 2 pounds boneless, skinless chicken thighs Salt and pepper 2 tablespoons olive oil 1 white onion (10 ounces), chopped (2 cups) 2 poblano chiles (8 ounces), seeded and chopped (1 1/2 cups) 1 tablespoon minced garlic (from 3 medium cloves) 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground coriander 2 teaspoons chili powder 1 can (4 ounces) mild diced green chiles 4 cups low-sodium chicken broth 3 tablespoons fine cornmeal 2 cans (15.5 ounces each) white beans, rinsed and drained Sour cream, cilantro sprigs, tortilla chips, and lime wedges for serving
Directions
Season chicken on both sides with salt and pepper. Heat oil in a large (6 quart) pot over medium-high heat until shimmering. Sear chicken in batches, turning once, until golden, 7 to 8 minutes. Transfer to a plate.
Reduce heat to medium; add onion and poblanos. Cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic, cumin, coriander, and chili powder, and cook until fragrant, 1 minute more. Stir in canned chiles. Add chicken back to pot along with broth and juices, scraping up bits from the bottom of the pan. Bring to a boil then reduce heat to medium-low and simmer, partially covered, until chicken is cooked through and flavors meld, about 15 minutes.
Remove chicken to a plate and shred into bite-size pieces. In a small bowl, whisk together cornmeal with 1 cup hot cooking liquid. Return to pot, along with beans, and simmer 5 minutes. Stir in chicken until heated through. Taste and adjust seasoning. Divide among bowls and top with sour cream, fresh cilantro sprigs, tortilla chips and lime.
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All Reviews for White Bean Chicken Chili
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for White Bean Chicken Chili
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
