Wednesday, May 12, 2010

White Chicken Chili

I made this several weeks ago and had promised my Facebook friends I'd post my recipe here. A little bit of life happened and I just now realized I had not posted this yet. This is a family favorite and is low calorie, low fat, high in fiber, and delicious.

White Chicken Chili

3 split skin on bone in chicken breasts
1 Tbsp oil
1 onion; quartered
3 cloves garlic; peeled and smashed
4 stems cilantro; rinsed
8 cups chicken broth
6 cups water
1 Tbsp oil
2 pablano peppers
2 jalapeno peppers
1 serrano pepper
2 cloves garlic
1 onion
1 tsp salt
1 tsp oregano
2 tsp cumin
3 14 oz cans of white beans; drained
juice from one lime
1/2 cup chopped fresh cilantro

Sprinkle chicken breasts with salt and pepper. In large dutch oven, heat 1 tablespoon oil over medium high heat. Add chicken breasts, skin side down and cook until skin is browned and crisp; about 6 to 10 minutes. Turn breasts over, add onion quarters, smashed garlic, cilantro stems, broth and water. Bring to a boil, skimming scum that rises to the surface. Reduce heat to low and let simmer 1 1/2 hours. Remove from heat. Using tongs, remove chicken breasts to a plate and allow to cool for about 20 minutes. Strain broth through a large strainer, reserve broth, and discard vegetable solids. Pull skin off breasts and discard. With your fingers pull chicken from bones and shred into bite size pieces. Cover and refrigerate until ready to put soup together.

In a food processor, mince peppers, garlic, and onion. In cleaned large dutch oven heat oil over medium high heat. Add pepper mixture and salt and saute until onions are translucent and peppers begin to brown slightly. Add oregano and cumin and saute until fragrant, about 30 seconds. Add reserved broth and drained white beans. Bring to a simmer and reduce heat, simmering for about 30 minutes. Add reserved chicken and heat through. Just before serving add lime and chopped cilantro. Serve with garnishes such as; minced red onion, shredded cheese, diced avocado, minced jalapenos, chopped cilantro, and lime wedges.

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