I love a quick one-pot meal, and this one was so good we made it twice in the same week. The thing that really clinches it is the lime juice — it gives the broth a really vibrant flavor that pairs especially well with the poblano and jalapeño peppers.
This recipe is also good with chicken or turkey: Decrease the beans from four to two cans (use any type of white bean) and add the shredded meat of one precooked rotisserie chicken or 1 lb cooked ground turkey (broken into bite-sized crumbles) in the last 5 minutes of cooking.
Adapted from Food Network’s White Chicken Chili.
1 tbsp canola oil
1 large onion, chopped
2 medium poblano peppers, chopped fine
1 medium jalapeño pepper, chopped fine
4 garlic cloves, minced
1 tbsp ground cumin
1 1/2 tsp ground coriander
1 tsp chili powder
2 14 1/2-oz cans white beans, drained and rinsed
1 14 1/2-oz can cannellini beans, drained and rinsed
1 14 1/2-oz can pinto beans, drained and rinsed
4 cups low-sodium chicken or vegetable broth
juice of 2 limes
1 tbsp masa harina (optional)
1/4 cup chopped cilantro
In a large pot (5- to 6-quart size) over medium-high heat, saute the onion and peppers in oil until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more.
Add the spices, beans, broth and lime juice. Bring to a boil, then turn down the heat and simmer for 30 minutes. Add salt to taste. Stir in the masa and simmer for a few minutes more to thicken slightly. Stir in the cilantro and serve.
Pictured: Pyrex Autumn Harvest 404 Round Mixing Bowl