White Chili with Chicken
White Chili with Chicken by: Chef Mike Shannon Modes Rack Position Position - 2 Ingredients - 2 ½ teaspoons ground cumin - ¾ teaspoon smoked or regular paprika
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rothliving.com.
Cooking tools:
- Steam oven
- Perforated pan
- Instant-read thermometer
- Plate
- Dutch oven
- Stove
- Mixing bowl
- Measuring spoon
- Measuring cup
- Cutting board
- Chef's knife
- Blender
- Food processor
- Ladle
- Wooden spoon
- Colander
- Tongs
Ingredients
- 2 ½ teaspoons ground cumin
- ¾ teaspoon smoked or regular paprika
- ¾ teaspoon ground coriander
- 2-3 chicken breasts, boneless, skinless (about 1 lb)
- salt
- pepper
- 1 Tablespoon neutral oil like grapeseed
- 1 medium yellow onion, diced
- 1 poblano chile, seeded, cored and diced
- 1 Anaheim chile, seeded, cored and diced
- 2 cloves garlic, finely minced
- ¾ teaspoon Mexican oregano
- ¼ teaspoon cayenne pepper
- 6 cups chicken stock, preferably homemade
- 2 (15 ounce) cans cannellini beans, thoroughly rinsed and drained
- 1-2 Tablespoons of fresh lime juice
- 2 Tablespoons fresh cilantro, coarsely chopped
- Garnishes – Mexican crema, fresh cilantro, lime wedges, freshly grated Colby or cheddar cheese, fresh avocado, tortilla strips or chips
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