How To Make Chicken Chili

Chicken Chili

3 lbs boneless skinless chicken thighs

1 Tbsp veg oil

3 jalapeno chiles

3 poblano chiles

3 Anaheim chiles

2 onions 

6 cloves of garlic, diced

1 Tbsp cumin

1/2 Tbsp ground coriander

2 14.5 oz cans of cannellini beans

3 cups of low sodium chicken broth

3 Tbsp fresh lime juice

1/4 cup minced fresh cilantro

4 scallions, thinly sliced

Season the chicken thighs with salt and pepper.

Place the chicken on a plate.

Remove and discard the ribs and the seeds from the jalapenos, then mince

(cut, very small).

In a food processor processor, process half the poblanos, the Anaheims

and the onions. You’re looking for a salsa consistency.

 

Transfer this to a bowl, and then process the other half.

 

Combine with the first half.

 

Pour off most of the fat from the pan, and reduce the heat to medium.

Add your minced jalapenos, the processed chili and onion, the garlic,

cumin, coriander, and 1/4 Tsp salt. Cook until the vegetables soften

(10 minutes), then,  remove from the heat.

 

Transfer 1 cup of the softened vegetables back to the food processor.

 

Add a cup of the drained beans, and a cup of chicken broth.

Process, until smooth.

 

Add the processed mixture back to the pot, with the other vegetables.

Stir in the remaining drained beans.

 

Shred or chop your chicken in small pieces. Add back to the pot.

Simmer until mixture thickens. 

 

Mince the last jalapeno, discarding the ribs and seeds. Add to the pot.

Stir in the cilantro, the scallions and the lime juice. 

 

Simmer a minute or two, taste, and adjust your seasonings as needed.

 

http://favoriteformulas.com

 

Bon appetite!

 

With my best wishes for your optimum health,

 

Dr. Bill