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Author Notes: A white chili with a chicken tortilla soup twist. The addition of anise seed adds more complexity to the chili. This is an easy weeknight and weekend recipe and makes great left overs. —josh smith
- 1 Rotisserie chicken shreaded
- 2 Poblano peppers
- 1-2 Jalapeno peppers
- 1 large white onion
- 5 Large cloves of garlic
- 1 tablespoon Chili powder
- 1 teaspoon Ground Cumin
- 6.5 cups Chiken brooth
- 1 teaspoon Anise seed
- 2 Cans of Great Northern beans
- 0.5 teaspoons Cayenne pepper
- 2 Limes, juiced
- 1/4 Cilantro
- Greek yogurt
- Fried corn tortilla strips
- Blacken the peppers over a grill or in a broiler, once blackened place in a boil and cover with plastic wrap to allow to steam.
- Dice the onion and garlic, peel the burnt skins from chilies and then dice.
- Heat a heavy bottom pot with a tablespoon or two of oil (any oil will do, I use canola for the stability under higher heat) and when hot add the onions, garlic, and chillies. Cook until soft.
- When the onions are starting to get a little color add the spices and saute another minute. Add the chicken broth and beans with the can fluid and bring to a low boil.
- After 20 mins reduce the heat, add the chicken, any accumulated juices, the lime juice, and cilantro. Simmer another twenty minutes or so.
- Serve hot, with cheese, tortilla strips, avocados, and a dollop of greek yogurt(or sour cream). Sprinkle with fresh cilantro.