White Chicken Chili
- 1 tbsp olive oil
- ½ large sweet yellow onion diced
- 1 small poblano seeded and diced
- ½ jalapeno seeded and diced
- 1 tsp cumin
- ¾ tsp chili powder
- ½ tsp coriander
- ½ tsp paprika
- ½ tsp oregano
- 3 cloves of garlic minced
- 4 cups of chicken broth
- 1 4.5 oz can diced green chiles
- 2 cans white cannellini beans drained (divided)
- 1 ½ cups of roasted chicken chopped
- ¼ cup fresh cilantro chopped + more for garnish
- Sea salt and freshly cracked pepper to taste
- Garnish:
- Avocado
- Fresh cilantro
- Cotija cheese grated
- Tortilla chips
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Heat the olive oil over medium heat in a Dutch oven or heavy bottom pan.
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Add the onions, poblano, jalapeno, cumin, chili powder, coriander, paprika, and oregano then cook, stirring often, for 3-4 minutes.
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Add the minced garlic, and cook, stirring constantly, for 1 minute.
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Add the chicken broth, one can of beans, and the green chiles.
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Bring to a boil then reduce heat to low and simmer for 30 minutes.
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Mash some of the beans with the back of your spoon.
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Add the chicken, the other can of beans, and half of the cilantro; stir well. Simmer for 15 minutes. Taste and season with sea salt and freshly cracked pepper, to taste.
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Serve with fresh avocado, cilantro, shredded cheese, and tortilla chips, if desired. Enjoy.
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