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White Chicken Chili (Test Kitchen Season 8) Recipe

Looking for an easy White Chicken Chili (test kitchen season 8) recipe? Learn how to make White Chicken Chili (test kitchen season 8) using healthy ingredients.


Submitted by finleyrc

Makes 6 servings



"From America's Test Kitchen. A very thick, filling chili. If you like yours more soup-like, I would suggest adding a little more chicken broth. We like our soups thick, so this was perfect for our tastes. Adjust the heat in this dish by adding the minced ribs and seeds from the jalapeņo at the end of cooking time. If Anaheim chiles cannot be found, add an additional poblano and jalapeņo to the chili. This dish can also be successfully made by substituting chicken thighs for the chicken breasts. If using thighs, increase the cooking time to about 40 minutes. Serve chili with sour cream, tortilla chips, and lime wedges." http://www.food.com/recipeprint.do?rid=327028

Recipe Ingredients for White Chicken Chili (test kitchen season 8)

3 lbs chicken breast halves, bone-in, skin-on, trimmed of excess fat and skin
1/2 teaspoon table salt
1 teaspoon fresh ground pepper
1 tablespoon vegetable oil
3 jalapeno peppers (chiles, medium)
3 poblano peppers (chiles), stemmed, seeded, and cut into large pieces ( medium)
3 anaheim peppers (chilies), stemmed, seeded, and cut into large pieces ( medium)
2 medium onions, cut into large pieces ( 2 cups)
6 garlic cloves (medium), minced ( about 2 tablespoons)
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
29 ounce cannellini beans, drained and rinsed
3 cups low sodium chicken broth
3 tablespoons fresh lime juice ( from 2 to 3 limes)
1/4 cup minced fresh cilantro leaves
4 scallions, white and light green parts sliced thin

Recipe Directions for White Chicken Chili (test kitchen season 8)

  1. Season chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.

  2. While chicken is browning, remove and discard ribs and seeds from 2 jalapeņos; mince flesh.

  3. In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through.

  4. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).

Categories

Main Dish

Nutrition Facts
Serving Size 602.1g
Amount Per Serving
Calories
966
Calories from Fat
186
% Daily Value*
Total Fat
20.7g
32%
Saturated Fat
5.3g
26%
Trans Fat
0.0g
Cholesterol
202mg
67%
Sodium
653mg
27%
Potassium
2704mg
77%
Total Carbohydrates
93.4g
31%
Dietary Fiber
35.9g
144%
Sugars
7.4g
Protein
101.0g
Vitamin A 55% Vitamin C 202%
Calcium 27% Iron 87%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in sugar
  • High in dietary fiber
  • High in niacin
  • High in phosphorus
  • Very high in vitamin C
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