White Chicken Chili (Cook's Illustrated Light)

3 Chicken Breast halves
1 Jalapeno Pepper
3 Anaheim peppers
2 Poblano peppers
1 tsp Olive Oil
2 Tbs ground cumin
1 tsp ground oregano
1/2 tsp sea salt
6 cloves Garlic
8 cups Chicken Broth - reduced sodium
2 cans cannellini beans
Juice of 2 limes
1/4 cup minced cilantro leaves
4 scallions, sliced thin

Season chicken breasts with salt and pepper. Heat the oil in a Dutch oven and add breasts, one at a time. Brown on each side, approx 3 min/side. Transfer the chicken to a plate.

Add all of the peppers, onion, cumin, oregano, garlic and salt to the Dutch oven. Cover and cook over med-low heat until vegetables are softened, 12-15 minutes. Transfer half of the mixture to a bowl; set aside.

Stir in the broth, chicken and beans. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer, stirring occassionally, until the chicken is fully cooked, 10-15 minutes. Remove the chicken from the pot and continue to simmer the chili, uncovered, until it is thickened, 35-40 minutes.

When the chicken is cool, shred into bite-sized pieces,. Stir in the shredded chicken, reserved chili mixture, lime juice, cilantro, and scallions. Season with salt and pepper if necessary.

Chili can be refrigerated in an air-tight container for up to 3 days.

Makes 10 1-cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user MICHTOTMAN.