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White Chicken Chili

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Servings: 12
Ingredients Method

Ingredients
  

  • 4 tablespoons olive oil divided
  • 3 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 1 tablespoon ground chipotle chile pepper
  • 2 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground red pepper optional
  • 1 1/2 cups chopped yellow onion
  • 3/4 cup chopped poblano pepper
  • 2 jalapeño peppers seeded and minced
  • 2 tablespoons minced garlic
  • 4 bay leaves
  • 1 quart chicken broth
  • 2 4-ounce cans diced green chiles
  • 2 19-ounce cans cannellini beans, drained
  • 2 16-ounce cans navy beans, drained
  • 4 cups grated Monterey Jack cheese
  • 1 cup sour cream

Method
 

  1. In a Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add chicken, chile pepper, cumin, salt, coriander, and red pepper. Cook, stirring constantly, for 8 to 10 minutes, or until browned. Remove chicken to a separate bowl.
  2. In the same Dutch oven, heat remaining 2 tablespoons olive oil over medium heat. Add onion, poblano pepper, jalapeño pepper, garlic, and bay leaves. Cook for 4 to 5 minutes, stirring constantly, until tender.
  3. Add reserved chicken, chicken broth, and green chiles. Bring to a boil; reduce heat to a simmer, and cook, uncovered, for 15 minutes, stirring occasionally.
  4. Add beans; cook for 45 minutes, stirring occasionally. Remove and discard bay leaves.
  5. Add cheese and sour cream, stirring just until cheese is melted.