White Chicken Chili

Name: White Chicken Chili
Yield: Serves 6 to 8
Ingredients: 3 pounds, bone-in, skin-on chicken breast halves, trimmed of excess fat and skin; 1 tablespoon, vegetable oil; 3 , medium jalapeño chiles; 3 , poblano chiles (medium), stemmed, seeded, and cut into large pieces; 3 , Anaheim chile peppers (medium), stemmed, seeded, and cut into large pieces; 2 , medium onions, cut into large pieces (2 cups); 6 medium cloves, garlic, minced or pressed through garlic press (about 2 tablespoons); 1 tablespoon, ground cumin; 1 1/2 teaspoons, ground coriander; 2 , (14.5-ounce) cans cannellini beans, drained and rinsed; 3 cups, low-sodium chicken broth; 3 tablespoons, fresh lime juice (from 2 to 3 limes); 1/4 cup, minced fresh cilantro leaves; 4 , scallions, white and light green parts sliced thin

155 comments

Appears in Cook's Illustrated January/February 2007, America's Test Kitchen TV

This Southwestern-style chili often cooks up bland and watery, with chewy bits of rubbery chicken that make home cooks ask, "Where's the beef?"

SERVES6 to 8

TIME1½ hours

has video

WHY THIS RECIPE WORKS

We found not one but three solutions to bland chicken chili recipes: To fix watery sauce, we pureed some of our sautéed chile-onion mixture and beans with the broth to thicken the base. To avoid floating bits of rubbery chicken, we browned,...

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