Update: White Chicken Chili

Time for another chili recipe, just in time for the Super Bowl. I'm kind of horrified of it because it's going to be in San Francisco/Santa Clara this year which means traffic to everyone that lives here. Traffic is already slightly nightmarish in the Bay Area, so add a few thousand extra people to the mix and you might as well pitch a tent on the 101. Ok, so back to the chili.

This is a pretty soupy chili, so feel free to leave out the 2 cups of water if you want it a little thicker. Also, you could use sour cream in place of Greek Yogurt for something a little more rich.

White Chicken Chili
makes 1 big pot of chili

1.5 lbs boneless, skinless chicken breast (cubed)
1 yellow onion (diced)
1 poblano pepper (charred and diced)
4 cloves garlic (minced)
1 4 oz. can hot green chilies 
2 tbsp flour
1 15 oz. can garbanzo beans
1 15 oz. can white beans
4 cups low sodium chicken broth
2 cups water
1 cup full fat Greek Yogurt
1/2 lime (juice)
olive oil

 the spices:
1 tsp cumin + 1 tsp cumin
1 tsp Ancho Chili powder +1 tsp Ancho Chili powder
1 tsp garlic powder + 1 tsp garlic powder
1/2 tsp ground coriander + 1/2 tsp ground coriander
1 tsp Mexican oregano
1 bay leaf
salt and pepper

the toppings (all optional):
shaved cabbage
shredded cheese
Greek yogurt/sour cream
crushed tortilla chips
fresh cilantro
lime wedges

Char poblano pepper on gas flame, or put under the broiler, turning until all sides are charred. Remove stem and seeds, and chop up. Leave the charred skin on there.

Heat a Dutch oven over medium to medium-high heat. Add olive oil, chicken cubes, 1 tsp cumin, 1 tsp Ancho powder, 1 tsp garlic powder,  1/2 tsp ground coriander, salt and pepper. Cook for 7 minutes until browned. Remove with a slotted spoon to a dish and set aside.

Turn heat down to medium and add a bit more olive oil. Now add onion, diced poblano, canned green chili and all remaining spices, including salt and pepper. Let cook for 7 minutes, until veggies are soft. Add garlic and let cook for an additional 1 minute.

Now add the flour and mix to combine. Let the flour cook down for about 1 minute. Now whisk in chicken stock, water, both beans, chicken, a healthy dash of salt and pepper. Bring to a simmer. Lower heat, cover and let cook for 45 minutes.

Turn off heat, stir in Greek Yogurt and squeeze lime juice in. Taste and adjust salt as necessary. Turn heat back on as low as it will go to re-warm everything.

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