ATK white chicken chili

Adapted from recipe from ATK

3 pounds bone-in, skin-on chicken breast halves , trimmed of excess fat and skin - I used 1 boneless skinless chicken breast, and then only kept 1/2 of it for the soup.
Table salt and ground black pepper
1 tablespoon vegetable oil - I used olive 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


-I did not use fresh chilis because we didn't have them. I used 1/2 of a yellow bell pepper, cut up into strips. And 1 can of diced green chilis (fire-roasted Ortega).

2 medium onions , cut into large pieces (2 cups)  - I used about 1/4 of an onion, in small pieces

6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons) - I used a sprinkle of garlic powder

1 tablespoon ground cumin 
1 1/2 teaspoons ground coriander



-I added a bit of dried cilantro

2 (14.5-ounce) cans cannellini beans , drained and rinsed - I used 1 can
3 cups low-sodium chicken broth  - I just used boullion & water for the amount that was right to me.

3 tablespoons fresh lime juice (from 2 to 3 limes) -skipped
1/4 cup minced fresh cilantro leaves -skipped
4 scallions , white and light green parts sliced thin-skipped

1. Season chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.  - I used a saucepan. I didn't have skin, so just picked a side to start, added more olive oil midway through when I flipped it, and browned the other side too.

2. While chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh. In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).  - I just chopped a little onion really finely, and same with the yellow bell pepper, and some celery. I sprinkled the garlic powder, cumin, coriander on top. Does not need extra salt here.

3. Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.  -I should have skipped the extra salt. I did add a little chile powder to give it some kick. I added the can of diced green chile to the vegetables.

4. Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if using thighs) on instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs). -I skipped the blender step. I did put the chicken breast back in, and some bouillon paste & water.

5. Using tongs, transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes. -When the chicken was a little more cooked, I added the rinsed beans.

6. Mince remaining jalapeño, reserving and mincing ribs and seeds (see note above), and set aside. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve.   -I let it sit hot/warm while we excercised. Came home and cut up some yellow squash thick and some fresh green beans and a potato, because it was a little salty. Threw them all in and let simmer for awhile (too long). Then added frozen flash-cooked asparagus to put some green back in. 

Notes - would have been better to make it all at once, although letting it sit did allow the flavors to blend. Still think add potatoes, then squash, then beans so they all get done at the same time instead of some overdone. Nice to have frozen veges to add at the end - brought the temp down a bit. The potato gave it some body which was good. I do agree that pureeing the beans with some broth would have made it creamier, but I didn't want the mess. I liked having a bit of extra sauce so that we could dip bread in it.