White Chicken Chili is a mildly spiced chili, that combines chicken, white beans, a variety of chiles, and sometimes tomatillos.

• Prep and Cook time 1.5-2 hours
• Serves 6-8

Ingredients:

• 2 cans cannellini beans: (always rinse, may use dry soak over night and rinse)
• .5 poblano chili: Stemmed, seeded, chopped(keep seeds to add more heat as desired)
• .5 Anaheim chili: Stemmed, seeded, chopped (keep seeds to add more heat as desired)
• 1 onion: Chopped
• 1 tablespoon oil of your choice (I stay away from seed oils)
• 4 garlic cloves: Minced
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 2 cups chicken broth
• 1½ pounds boneless, skinless chicken: cut to preference
• 1 can diced green chilis (4oz for mild, 7oz for more heat)
• lime (start with around 1/3 of a fresh lime juice, add more acid as needed)
• cracked pepper to taste
• salt to taste (I prefer to use pink Himalayan)
• 1 bullion cube

Options

• Tomatillos 28 oz. can
• jalapeño chiles add for desired heat
• frozen peas 4 oz.
• frozen corn 4 oz.
• zucchini and/or yellow squash (Quartered lengthwise and sliced ¼ inch thick)

Creamier version (one or all can be used)

• 1 pack cream cheese (sweet)
• sour cream 8 oz.(tangy)
• Heavy Whipping cream 8 oz.(neutral)

Options for serving

• fresh cilantro
• Avocado
• cheddar cheese
• dollop of sour cream
• tortilla chips
• corn bread

Equipment:

• Stock Pot, pressure cooker, or crock pot
• Food processor
• Cutting board
• Chef’s knife
• Measuring cups and spoons

Instructions and Tips:

1. Pan fry chicken and add later
2. Finely chop or pulse in processor, onions, chilis, and optional veggies, then sauté 5-7 mins, season with cumin, coriander, salt, add garlic, until all fragrant
3. Always rinse your beans
4. Process roughly one cup of beans with a splash of broth for thickening, once creamy, add and pulse in tomatillos
5. Add all remaining ingredients, bring to boil, simmer for and hour.
6. Serve with options, for more appealing color, add carrot, purple onion, radishes, bell pepper