White Bean Chicken Chili
Make this chili for dinner and pack up for lunch the next day. The flavors only get better overnight.
- Total Time:
- Servings: 6
- Yield: Makes 8 cups
- 2 pounds boneless, skinless chicken thighs
- Salt and pepper
- 2 tablespoons olive oil
- 1 white onion (10 ounces), chopped (2 cups)
- 2 poblano chiles (8 ounces), seeded and chopped (1 1/2 cups)
- 1 tablespoon minced garlic (from 3 medium cloves)
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 2 teaspoons chili powder
- 1 can (4 ounces) mild diced green chiles
- 4 cups low-sodium chicken broth
- 3 tablespoons fine cornmeal
- 2 cans (15.5 ounces each) white beans, rinsed and drained
- Sour cream, cilantro sprigs, tortilla chips, and lime wedges for serving
Season chicken on both sides with salt and pepper. Heat oil in a large (6 quart) pot over medium-high heat until shimmering. Sear chicken in batches, turning once, until golden, 7 to 8 minutes. Transfer to a plate.
Reduce heat to medium; add onion and poblanos. Cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic, cumin, coriander, and chili powder, and cook until fragrant, 1 minute more. Stir in canned chiles. Add chicken back to pot along with broth and juices, scraping up bits from the bottom of the pan. Bring to a boil then reduce heat to medium-low and simmer, partially covered, until chicken is cooked through and flavors meld, about 15 minutes.
Remove chicken to a plate and shred into bite-size pieces. In a small bowl, whisk together cornmeal with 1 cup hot cooking liquid. Return to pot, along with beans, and simmer 5 minutes. Stir in chicken until heated through. Taste and adjust seasoning. Divide among bowls and top with sour cream, fresh cilantro sprigs, tortilla chips and lime.