AMERICA'S TEST KITCHEN WHITE CHICKEN CHILI

America's Test Kitchen White Chicken Chili image

If you love spicy food--this is for you. If not, you may want to decrease the heat to your liking. Flavorful and warming. Recipe courtesy of America's Test Kitchen.

Provided by AmyZoe

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

3 lbs chicken breasts (trimmed of excess fat and skin)
1 tablespoon vegetable oil
3 medium jalapeno chiles
3 poblano chiles (stemmed, seeded, and cut into large pieces)
3 anaheim chilies (stemmed, seeded, and cut into large pieces)
2 medium onions, cut into large pieces
6 garlic cloves (medium, minced or pressed through garlic press)
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
29 ounces cannellini beans, rinsed and drained
3 cups low sodium chicken broth
3 tablespoons fresh lime juice (about 2 to 3 limes)
1/4 cup cilantro leaf, minced
4 scallions, white and light green parts sliced thin

Steps:

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 brown, about 4 minutes. Using thongs, turn chicken and brown lightly on other side, about 2 minutes.
While chicken is browning, remove and discard ribs and seeds for 2 jalapenos and mince flesh.
In food processor, process half of poblano chilies, Anaheim chilies, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through.
Transfer mixture to medium bowl. Repeat with remaining poblano chilies, Anaheim chilies, and onions and combine with first batch (do not wash food processor blade or workbowl).
Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium.
Add minced poblanos, chili-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt.
Cover and cook, stirring occasionally until vegetables soften, about 10 minutes.
Remove pot from heat.
Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl.
Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds.
Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat.
Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if substituting thighs) on instant-read thermometer, 15 to 20 minutes.
Using tongs, transfer chicken to large plate.
Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
Mince remaining jalapeno, reserving and mincing ribs and seeds and set aside.
When cool enough to handle, shred chicken into bite-sized pieces, discarding bones.
Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeno (with seeds if desired) into chili and return to simmer.
Adjust seasonings with salt and pepper to serve.