White Chicken Chili

I find that chicken chili recipes tend to be a bit bland and watery; however, I thought this was particularly delicious–the tortilla pieces cooked into the chili serve not only to thicken but also add flavor. It helps to have good toppings as well. This is adapted from the Food Network magazine.

1 onion, chopped
3 cloves of garlic, minced
1 jalapeño pepper, small diced
1 poblano pepper, seeded and diced
1 T ground cumin
1 t ground coriander
1 t dried Mexican oregano
1/4 t ground allspice
2 lbs ground chicken thigh
2- 15 oz. cans white navy beans with their liquid
2 cups chicken broth
3 corn tortillas, cut into small pieces
1 bunch cilantro, chopped

For toppings:
corn salsa or plain corn
pickled jalapeño slices
shredded cheese
sliced radishes
sour cream
whatever else you can think of that you like

Sauté the onion, garlic, both peppers and all the spices for about 5 minutes or so over medium heat. Add the chicken and 1 1/2 teaspoons of salt and some pepper. Cook until chicken is part way cooked through- around 5 minutes. Add the beans and chicken broth and bring to a boil. Reduce heat and add the tortilla pieces; simmer uncovered for around 40 minutes. Add most of the cilantro and another (reserving some for garnish) and serve with the toppings.

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