White Chili II

Ingredients and Weight:

• 1 pound dried cannellini beans, picked over and rinsed
• 6 cups chicken broth
• 1 large onion, chopped
• 2 poblano peppers, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 (15-ounce) cans corn, drained
• 1 (15-ounce) can white hominy, drained
• 2 cups shredded cooked chicken
• 1 cup chopped fresh cilantro
• Lime wedges, for serving (optional)

Preparation Time:

15 minutes

Cooking Time:

1 hour 30 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. In a large pot or Dutch oven, combine the beans and chicken broth. Bring to a boil over high heat, then reduce heat to low and simmer until the beans are tender, about 1 hour.
2. While the beans are cooking, heat a large skillet over medium heat. Add the onion, poblano peppers, and garlic and cook until softened, about 5 minutes.
3. Stir in the cumin, oregano, salt, and black pepper. Cook for 1 minute more.
4. Drain the beans and add them to the skillet with the onion mixture. Stir in the corn and hominy.
5. Bring to a simmer over medium heat and cook for 10 minutes, or until heated through.
6. Stir in the shredded chicken and cilantro. Serve immediately, garnished with lime wedges if desired.

Nutritional Information:

• Calories: 370
• Fat: 10 grams
• Carbohydrates: 55 grams
• Protein: 25 grams

Dish Characteristics:

• Creamy and flavorful
• Mild heat from the poblano peppers
• Can be made ahead of time and reheated
• Perfect for a cold winter night

User Comments:

• "This chili is so delicious and easy to make. I love the creamy texture and the mild heat from the poblano peppers."
• "I made this chili for a party and it was a huge hit. Everyone loved the flavor and the fact that it was made with white beans."
• "This chili is a great way to use up leftover chicken. It's also a great meal for a crowd."

Special Precautions and Tips:

• If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 1 minute, then letting them soak for 1 hour.
• If you don't have poblano peppers, you can substitute green bell peppers.
• Serve with your favorite toppings, such as sour cream, shredded cheese, or avocado.