Ingredients:
1 tablespoon vegetable oil
3 pounds of chicken breast halves
salt and pepper
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 (make sure to adjust amount of chicken broth to your liking, it can go from very hearty, to a more soupy texture.)
juice of 3 limes
1⁄4 cup fresh cilantro, chopped
4 green onions, sliced thin
Directions:
Heat oil in a large skillet. Season chicken with salt and pepper and cook in hot skillet 4 minutes per each side. Reserve 1 tablespoon 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.
1 tablespoon vegetable oil
3 pounds of chicken breast halves
salt and pepper
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 (make sure to adjust amount of chicken broth to your liking, it can go from very hearty, to a more soupy texture.)
juice of 3 limes
1⁄4 cup fresh cilantro, chopped
4 green onions, sliced thin
Directions:
Heat oil in a large skillet. Season chicken with salt and pepper and cook in hot skillet 4 minutes per each side. Reserve 1 tablespoon 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.
