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
Ingredients
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1
Rotisserie chicken shreaded
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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
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1/4
Cilantro
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Greek yogurt
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Avacodos
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Fried corn tortilla strips
Directions
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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.
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Dice the onion and garlic, peel the burnt skins from chilies and then dice.
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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.
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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.
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After 20 mins reduce the heat, add the chicken, any accumulated juices, the lime juice, and cilantro. Simmer another twenty minutes or so.
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Serve hot, with cheese, tortilla strips, avocados, and a dollop of greek yogurt(or sour cream). Sprinkle with fresh cilantro.
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