White Chicken Chili

Ingredients

• 1 teaspoon ancho chili powder 
• 29 ounce beans white canned
• 1 tablespoon canola oil 
• 0.3 cup cilantro leaves chopped
• 4  garlic cloves minced
• 1.5 teaspoons ground coriander 
• 1 tablespoon ground cumin 
• 1 medium jalapeno minced
• 2  juice of lime juiced for serving
• 6 servings kosher salt and pepper black freshly ground
• 4 cups chicken broth low-sodium
• 1 large onion chopped
• 2 medium poblano peppers chopped
• 1  rotisserie chicken cut shredded skinless
• 6 servings cup heavy whipping cream sour for topping
• 6 servings tortilla chips crushed for topping

Equipment

• bowl
• potato masher
• dutch oven

Directions

1. Watch how to make this recipe.
2. Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
3. Add the canola oil to a large Dutch oven and heat it over medium-high heat.
4. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste.
5. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer.
6. Add the beans and continue to simmer for 20 more minutes.
7. After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes.
8. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.