White Chili

Name: White Chili
Ingredients: 1 Rotisserie chicken shreaded; 2 Poblano peppers; 1-2 Jalapeno peppers; 1 large white onion; 5 Large cloves of garlic; 1 tablespoon Chili powder; 1 teaspoon Ground Cumin; 6.5 cups Chiken brooth; 1 teaspoon Anise seed; 2 Cans of Great Northern beans; 0.5 teaspoons Cayenne pepper; 2 Limes, juiced; 1/4 Cilantro; Greek yogurt; Avacodos; Fried corn tortilla strips

16 ingredients

6 steps

Ingredients

1 Rotisserie chicken shreaded
2 Poblano peppers
1-2 Jalapeno peppers
1 large white onion
5 Large cloves of garlic
1 tablespoon Chili powder
1 teaspoon Ground Cumin
6.5 cups Chiken brooth
1 teaspoon Anise seed
2 Cans of Great Northern beans
0.5 teaspoons Cayenne pepper
2 Limes, juiced
1/4 Cilantro
Greek yogurt
Avacodos
Fried corn tortilla strips

Directions

1

Blacken the peppers over a grill or in a broiler, once blackened place in a boil and cover with plastic wrap to allow to steam.
2

Dice the onion and garlic, peel the burnt skins from chilies and then dice.
3

Heat a heavy bottom pot with a tablespoon or two of oil (any oil will do, I use canola for the stability under higher heat) and when hot add the onions, garlic, and chillies. Cook until soft.
4

When the onions are starting to get a little color add the spices and saute another minute. Add the chicken broth and beans with the can fluid and bring to a low boil.
5

After 20 mins reduce the heat, add the chicken, any accumulated juices, the lime juice, and cilantro. Simmer another twenty minutes or so.
6

Serve hot, with cheese, tortilla strips, avocados, and a dollop of greek yogurt(or sour cream). Sprinkle with fresh cilantro.