I stood between the soft tortilla shells and magazines and wrote out the recipe. Think what you like other shoppers, I'm going to eat some good food! And it was.
Tonight was a rainy overcast day. Not totally cold, but perfect to accompany a warm chili soup. I've had other versions of this using canned green chilies...this was better! The jalapeno was not too spicy (my 5-year-old liked it) and it tasted fresh with the cilantro and poblanos. I probably could have added another lime to make it even better.
White Bean Chicken Chili
(from? I totally forgot to write down which magazine it was)
2 Tbsp oil
1 onion, diced
2 poblano peppers, seeded and chopped
2 jalapeno peppers, seeded and chopped
4 garlic, minced
2 tsp cumin
2 cans white beans, drained and rinsed
6 cups chicken broth
4 cups chicken (I used a rotisserie), chopped
1/4 cup lime juice, from 2 limes
1/2 cup fresh cilantro, chopped
salt and pepper
Add oil to pan, when hot, saute onions and peppers until soft, 6-8 minutes. Add garlic and cumin for 30 seconds. Stir in beans and broth.
Remove 3 cups bean mixture and puree in blender until smooth. Stir back into pot and heat for 10 minutes.
Stir in chicken, lime, cilantro, salt, and pepper. Heat through and serve. Garnish with sour cream and grated cheese.