America's Test Kitchen White Chicken Chili Recipe

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America's Test Kitchen White Chicken Chili
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Ingredients
14
Count
Nutrition
1285
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. Season chicken liberally with salt and pepper.
  2. Heat oil in a large Dutch oven over medium-high heat until just smoking.
  3. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using thongs, turn chicken and brown lightly on other side, about 2 minutes.
  4. While chicken is browning, remove and discard ribs and seeds for 2 jalapenos and mince flesh.
  5. In food processor, process half of poblano chilies, Anaheim chilies, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through.
  6. Transfer mixture to medium bowl. Repeat with remaining poblano chilies, Anaheim chilies, and onions and combine with first batch (do not wash food processor blade or workbowl).
  7. Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium.
  8. Add minced poblanos, chili-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt.
  9. Cover and cook, stirring occasionally until vegetables soften, about 10 minutes.
  10. Remove pot from heat.
  11. Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl.
  12. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds.
  13. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat.
  14. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if substituting thighs) on instant-read thermometer, 15 to 20 minutes.
  15. Using tongs, transfer chicken to large plate.
  16. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
  17. Mince remaining jalapeno, reserving and mincing ribs and seeds and set aside.
  18. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones.
  19. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeno (with seeds if desired) into chili and return to simmer.
  20. Adjust seasonings with salt and pepper to serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1284.5 Kcal (5378 kJ)
Calories from fat 722.32 Kcal
% Daily Value*
Total Fat 80.26g 123%
Cholesterol 69.73mg 23%
Sodium 3498.33mg 146%
Potassium 539mg 11%
Total Carbs 86.4g 29%
Sugars 1.42g 6%
Dietary Fiber 7.87g 31%
Protein 57.27g 115%
Vitamin C 8.3mg 14%
Iron 3.4mg 19%
Calcium 82.8mg 8%
Amount Per 100 g
Calories 312.72 Kcal (1309 kJ)
Calories from fat 175.85 Kcal
% Daily Value*
Total Fat 19.54g 123%
Cholesterol 16.97mg 23%
Sodium 851.68mg 146%
Potassium 131.22mg 11%
Total Carbs 21.03g 29%
Sugars 0.34g 6%
Dietary Fiber 1.91g 31%
Protein 13.94g 115%
Vitamin C 2mg 14%
Iron 0.8mg 19%
Calcium 20.2mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 31.6
    Points
  • 35
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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