White Chicken Chili

• portions: 6 servings
• temps actif: 20 minutes
• temps total: 55 minutes

Ingrédients

2 15.5-ounce (439-g) cans white beans, (rinsed and drained)

4 cups (1 L) low-sodium chicken broth, (divided)

2 tablespoons extra-virgin olive oil

1 large yellow onion, (diced)

1 jalapeño pepper, (seeded and minced, see note)

2 medium poblano peppers, (seeded and diced, see note)

4 garlic cloves, (minced)

1 tablespoon ground cumin

1½ teaspoons ground coriander

1 teaspoon ancho chile powder

Salt

1 cooked chicken, (skin removed and shredded, about 4 cups)

¾ cup frozen corn

1 tablespoon fresh lime juice, (from one lime, plus more to taste)

¼ cup fresh chopped cilantro

Sour cream

Crushed tortilla chips

Shredded cheddar or Pepper Jack cheese

Lime wedges

Instructions

In a food processor, blend half of the beans (1 can) with 1 cup (240 ml) of the chicken broth. Set aside both the puréed beans and the remaining whole beans.

Add the oil to a large pot or Dutch oven and heat it over medium-high heat. Add the onion, jalapeño pepper and poblano peppers and cook, stirring frequently, until soft, 4 to 5 minutes. Add the garlic and cook for one minute more. Add the cumin, coriander and ancho chili powder and continue to cook, stirring frequently, for one minute more to toast the spices. Add the chicken broth, puréed beans and ½ 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, 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. Stir in the cilantro. (Note that the broth will be somewhat soupy -- that's how it is supposed to be. It thickens the longer it sits; see note below.) Ladle the chili into bowls and serve with sour cream, crushed tortilla chips, and lime wedges.

Note: The seeds and ribs in the peppers hold all of the heat. I don't use them to keep the chili mild and family-friendly, but if you like a spicy chili, save them and stir some in at the end. (If you do touch the seeds, be sure to wash your hands well and avoid touching your eyes.)

Note: The chili thickens as it sits. If you make it ahead of time, you will probably need to add more broth or water to thin it out.

Note: Nutrition info does not include optional toppings.

Make-Ahead/Freezer-Friendly Instructions: Yes, the chili will keep in the refrigerator in an airtight container for up to 3 days. Keep in mind that it will thicken up as it sits in the fridge. When you reheat it, you will likely need to add more broth or water to thin it out. The chili can be frozen for up to 3 months. Reheat it on the stovetop over medium-low heat until hot.

Nutrition

• Calories: 465 kcal
• Lipides Totaux: 20 g
• Lipides Saturés: 5 g
• Cholestérol: 70 mg
• Sodium: 913 mg
• Glucides Totaux: 40 g
• Fibres Diététiques: 8 g
• Sucres Totaux: 3 g
• Protéines: 32 g