Tuesday, February 15, 2011

White Chicken Chili

Reposted because I included the recipe below!

OH WOW. I just love this soup. I think it could be one of my favorite meals ever. OR I'm just really hungry lately :)

This soup is low-fat, flavorful, and just awesome. It does take a bit of time to make- it involves many steps, taking about 2 hours total. Well worth it.

I did substitute white hominy for the cannellini beans. It reminds me of posole. And this isn't really a white chili but a green one. Those chiles just make this soup.

Make this on a relaxing Sunday and enjoy!

I just can't find this recipe online to save my life. That is just WRONG. No one has blogged about this great soup? Inconceivable!

There are 8 servings in this soup. Each serving is only 3 weight watcher points! I had two servings :)

The recipe since I was asked very nicely to share it :)

White Chicken Chili

3 lbs. bone-in, skin-on chicken breasts
Salt and ground pepper
1 teaspoon vegetable oil
3 medium poblano chiles, stemmed, seeded, and chopped medium
3 medium Anaheim chiles, stemmed, seeded, and chopped medium
1 medium jalapeno chile, plus 1 small jalapeno chile, seeds and ribs removed and set aside, flesh minced
2 medium onions, minced
6 medium garlic cloves, minced or pressed through a garlic press (about 2 Tablespoons)
2 tablespoons ground cumin
2 tablespoons dried oregano
8 cups low-sodium chicken broth
2- 15 oz. cans cannellini beans (or hominy), drained and rinsed
¼ cup juice from 2 to 3 limes
¼ cup minced fresh cilantro leaves
4 scallions, sliced thin

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, skin side down, 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 and remove and discard the skin.

2. Add all of the chiles except the small jalapeno, onions, garlic, cumin, oregano, and 1 teaspoon salt in a large Dutch oven. Cover and cook over medium-low heat, stirring often, until the vegetables are softened, 12-15 minutes. Transfer half of the mixture to a clean plate; set aside.

3. Stir in the broth, chicken, and 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, about 20 minutes. Using tongs, transfer the chicken to a large plate. Continue to simmer the chili, uncovered, until it has thickened, 35-40 minutes.

4. When the chicken is cool enough to handle, shred the chicken into bite-sized pieces, discarding the bones. Stir the shredded chicken, reserved chile mixture, lime juice, cilantro, scallions, and small jalapeno into the chili. Season with salt and pepper to taste. If the chile is too thick, stir in additional water to thin it out.

The chili can be refrigerated in an airtight container for up to 3 days.

Per 1 ½ cup serving: Calories 320, Fat 4.5g, Carb 28g, Protein 39g, Fiber 9g

This recipe was adapted from The Best Light Recipe, from the Editors of Cook's Illustrated.

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