Bean
White chili
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
- Serves 8
Ingredients
-
1
Rotisserie chicken shreaded
-
2
Poblano peppers
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1-2
Jalapeno peppers
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1
large white onion
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5
Large cloves of garlic
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1 tablespoon
Chili powder
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1 teaspoon
Ground Cumin
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6.5 cups
Chiken brooth
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1 teaspoon
Anise seed
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2
Cans of Great Northern beans
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0.5 teaspoons
Cayenne pepper
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2
Limes, juiced
-
1/4
Cilantro
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Greek yogurt
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Avacodos
-
Fried corn tortilla strips
In This Recipe
Directions
- 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.
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