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Categories:
chicken salt vegetable oil jalapenos peppers Anaheim chilies onions garlic cumin Coriander cannellini beans chicken broth fresh cilantro green onions
Viewed: 40 - Published at: 3 years agoIngredients
- 3 lbs chicken breast halves
- salt and pepper
- 1 tablespoon vegetable oil
- 3 jalapenos
- 3 poblano peppers
- 3 anaheim chilies
- 2 medium onions, sliced
- 6 garlic cloves, minced
- 1 tablespoon cumin
- 1 1/2 teaspoons coriander
- 2 (15 ounce) cans cannellini beans, drained
- 3 cups chicken broth
- 3 limes, juice of
- 1/4 cup fresh cilantro, chopped
- 4 green onions, sliced thin
Method
- Heat oil in large skillet.
- Season chicken with salt and pepper and cook in hot skillet 4 minutes without moving on each side. Reserve 1 tablespoons fat from skillet, and set aside.
- Discard skin and remove chicken to a plate.
- In food processor, mix 2 of the jalapenos, 2 of the poblanos, 2 of the anaheims, and all of the sliced onion into a chunky salsa. (you may have to do this in 2 batches).
- With reserved chicken fat, sautee the pepper/chili/onion mix, minced garlic, cumin, coriander, and salt for 10 minutes.
- Transfer 1 cup of the sauteed mix to empty food processor. Add 1 cup beans, 1 cup broth and mix 20 seconds.
- Add remaining sauteed mix, veggie/broth mix, remaining broth, and chicken breasts to large pot, and bring to a boil. Simmer, covered, 20 minutes.
- Transfer chicken to a plate.
- Into pot, stir remaining beans, simmer 10 minutes.
- When chicken is cool, shred, then add back to pot.
- Mince remaining jalapeno, poblano, and anaheim, and add to pot.
- Stir in lime juice, cilantro, green onions and return to simmer 10 minutes.
- Add salt and pepper to taste.
- Serve with sour cream, tortilla chips, and lime wedges.
- ***If you are using thighs instead of breasts, increase cooking time from 20 to 40 minutes.
