White Chicken Chili

Florida weather is so tricky. One week it's sweltering; the next it's chilly. For example, I was wearing shorts on Christmas Eve as I walked the block, passing out cookies to neighbors. Four days later, and it's supposed to be in the thirties tonight.

At least this cooler weather gives me a chance to make heartier food - like this white chili. Most of the chiles are of the mild variety, which gives the chili lots of flavor without too much heat. And processing some of the beans thickens the chili nicely. I like serving this with cornbread, or a side of rice.

White Chicken Chili
from Cook's Illustrated
January 2007

3 lbs bone-in chicken breast halves, trimmed of excess fat and skin
1 Tbs vegetable oil
2 medium jalepeno chiles
3 poblano chiles, stemmed, seeded and cut into large pieces
3 Anaheim chile peppers, stemmed, seeded, and cut into large pieces
2 medium onions, cut into large pieces
6 medium garlic cloves, minced
1 Tbs ground cumin
1 1/2 tsp ground coriander
2 cans cannellini beans, drained and rinsed
3 c low-sodium chicken broth
3 Tbs fresh lime juice (2-3 limes)
1/4 c fresh minced cilantro
4 green onions, white and light green parts sliced thin


Season chicken liberally with salt and pepper. Heat oil in a large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden grown, about 4 minutes. Using tongs, turn chicken and lightly brown on the other side, about 2 minutes. Transfer chicken to a plate; remove and discard skin.

While chicken is browning, remove and discard ribs and seeds from 1 jalepeno. Mince the flesh. In a food processor, process half of the poblano chiles, Anaheim chiles, and onions until the consistency of chunky salsa - about 10 pulses. Transfer mixture to a medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions. Combine with the first batch.

Pour off all but 1 Tbs of fat from the Dutch oven and reduce heat to medium. Add minced jalepeno, chile-onion mixture, garlic, cumin, coriande,r and 1/4 tsp salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.

Transfer 1 cup cooked vegetable mixture to the food processor. Add 1 c beans and 1 c of broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 c of broth, and chicken breasts to Dutch oven and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers to 160 degrees, about 15-20 minutes.

Using tongs, transfer chicken to a large plate. Stir in remaining beans and continue simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.

Mince remaining jalepeno, reserving ribs and seeds, and set aside. When cool enough to handle, shred chicken into bite-sized pieces, disrading bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalepeno into chili and return to simmer. Adjust seasoning with salt and pepper. Adjust heat by adding in some ribs and seeds.