I’ve always liked white chili better than red but I find that most recipes for white chili aren’t so healthy – sometimes they contain dairy and when they don’t, they’re sort of thin, more like a soup. How did I not think of this before? Pureed beans! Creamy and healthy – my fave combo. I made this as an option for Tessa’s fam birthday party to typical red, beefy chili. This was the bigger hit! It was especially good with very sharp, grated cheddar on top and some crunched tortilla chips. This makes a lot of soup but I find that if I’m going to the trouble of making chili, why not make enough for two nights? It will freeze well but honestly, I’m so excited to eat it again that I’m keeping it in the fridge for dinner this week.
White Bean Chicken Chili
Serves 8-10
6 (14 oz) cans cannelini beans, drained and rinsed, divided
1 tbsp. vegetable oil
2 jalapeno peppers, minced
4 poblano peppers, chopped
2 onions, diced
8 cloves garlic, minced
1/2 tsp. kosher salt, plus more to taste
1/4 tsp. black pepper
2 tbsp. cumin
1 tbsp. ground coriander
2 tsp. ancho chili powder
6 c. chicken broth
Juice of 2 limes
6 c. chopped, cooked chicken (from 2 small rotisserie chickens)
1/2 c. chopped cilantro
Tortilla chips and sharp cheddar cheese for serving
1. Puree beans from three cans in food processor or blender (add a bit of water as needed to blend).
2. Heat vegetable oil in large soup pot over medium high heat. Add jalapenos, poblanos, onions, garlic, salt and pepper and stir to combine. Cook until softened, about 10 minutes.
3. Add cumin, coriander, and chili powder and stir to combine. Cook two minutes.
4. Add chicken broth and lime juice and bring to a boil.
5. Reduce to simmer and add beans (and bean puree). Simmer for 20 minutes.
6. Add chicken and cilantro and stir. Taste for salt. Cook until heated through and serve, topped with chips and cheese.
