Ingredients and Weight:
- Boneless, skinless chicken breasts: 2 lbs
- Hatch chiles, roasted and peeled: 1 lb
- White cannellini beans, rinsed and drained: 3 cups
- White chicken broth: 4 cups
- Yellow onion, chopped: 1 cup
- Garlic, minced: 2 tbsp
- Ground cumin: 1 tbsp
- Ground coriander: 1 tsp
- Smoked paprika: 1 tsp
- Salt and black pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Season chicken breasts with salt and pepper. Grill or pan-sear until cooked through.
- Remove chicken from heat and let rest for 10 minutes. Shred or dice chicken.
- In a large pot, sauté onion and garlic until softened. Add cumin, coriander, and smoked paprika and cook for 1 minute.
- Stir in chicken broth, white beans, and chiles. Bring to a boil, then reduce heat and simmer for 1 hour.
- Add shredded chicken and cook for an additional 30 minutes.
- Season to taste with additional salt and pepper if desired.
Nutritional Information:
- Calories: 350 per serving
- Protein: 25g
- Carbohydrates: 50g
- Fat: 10g
Dish Characteristics:
- Creamy and flavorful
- Mildly spicy with a hint of smokiness
- Comforting and perfect for cold weather
User Comments:
- "This chili is so delicious and easy to make. I love the creamy texture and subtle spice."
- "The roasted Hatch chiles give this chili an amazing flavor. It's the perfect balance of heat and flavor."
- "I'm not usually a fan of white chili, but this one is a game-changer. It's so rich and flavorful."
Special Precautions and Tips:
- To reduce the spice level, remove the seeds and ribs from the Hatch chiles before roasting.
- For a thicker chili, mash some of the beans with a fork before adding them to the pot.
- Serve with your favorite toppings, such as sour cream, cheese, and tortilla chips.
