White Chicken Chili
- 2 (14.5-ounce) cans white beans, rinsed and drained
- 4 cups chicken broth, divided
- 1 tablespoon vegetable oil
- 1 large yellow onion, diced
- 2 medium poblano peppers, seeded and diced
- 4 garlic cloves, minced
- 1 tablespoon ground cumin
- 1-1/2 teaspoons ground coriander
- 1 teaspoon ancho chili powder
- Salt to taste
- 1 rotisserie chicken, skin removed and shredded (about 4 cups)
- 3/4 cup corn kernels
- 1/4 cup fresh chopped cilantro
- 1 tablespoon fresh lime juice, from one lime, plus more to taste
- Sour cream
- Crushed tortilla chips
- Lime wedges
- In a food processor, blend 1/2 of the beans with 1 cup of the chicken broth. Set aside both the puréed beans and the remaining whole beans.
- Add the vegetable oil to a large pot and heat it over medium heat. Add the onion and poblano peppers and sauté until soft, about 4 minutes.
- Add the garlic and sauté for one minute more. Add the cumin, coriander and ancho chili powder and continue to cook, stirring frequently, for 1 minute more to toast the spices.
- Add the chicken stock, puréed beans and dash of salt; bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes.
- Stir in the shredded rotisserie chicken, reserved whole beans, corn, cilantro and lime juice; bring back to a simmer and cook until everything is heated through, about 5 minutes.
- Taste and adjust seasoning with salt and lime juice, if necessary. (The broth will be somewhat soupy and will thicken the longer it sits.)
Serve the chili in individual bowls with a dollop of sour cream, crushed tortilla chips, and lime wedges.