Chili blanco
6
Points®
Total time: 34 min • Prep: 15 min • Cook: 19 min • Serves: 6 • Difficulty: Easy
Roasting the poblano peppers is the key to this chicken and white bean chili’s amazing smoky flavor. Plus, this step will allow you to easily remove the peppers’ skins so don’t be tempted to skip this step—it’s well worth the work. You can easily vary the recipe by using 3 to 31/2 cups of any combination of cooked beans that you already have on hand, such as pinto, navy, or red kidney, in place of the small white beans and Great Northern beans. If desired, dollop each serving with one tablespoon sour cream. Make a simple meal by adding a tossed salad.
Ingredients
Poblano chile
2 medium
Olive oil
0.5 Tbsp
Uncooked onion(s)
1 large
Garlic
4 medium clove(s)
Uncooked boneless skinless chicken breast(s)
0.75 pound(s)
Fresh mushroom(s)
0.5 pound(s)
Ground cumin
1 Tbsp
Ground coriander
2 tsp
Table salt
0.5 tsp
Canned white beans
15 oz
Canned great northern beans
15 oz
Canned chicken broth
1.75 cup(s)
Cilantro
0.25 cup(s)
Fresh lime juice
1 Tbsp
Instructions
1
Preheat the broiler. Line a baking sheet with foil; place the chiles on the baking sheet. Broil 5 inches from the heat, turning occasionally with tongs, until lightly charred, about 10 minutes. Transfer the chiles to a bowl, cover, and let stand 5 minutes. Peel, seed, and chop the chiles. Set aside.
2
Heat the oil in a nonstick Dutch oven over medium-high heat. Add the onion and garlic and cook, stirring, until the onion is softened. Add the chicken, mushrooms, cumin, coriander, and salt; cook until the chicken is no longer pink and the mushrooms begin to soften, about 4 minutes. Add the beans, broth, and chiles. Cover and cook until flavors are blended, about 8 minutes. Uncover, reduce the heat, and cook until thickened, about 7 minutes longer. Stir in the cilantro and lime juice.
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