White Chicken Chili

We found not one but three solutions to bland chicken chili recipes: To fix watery sauce, we pureed some of our sautéed chile-onion mixture and beans with the broth to thicken the base. To avoid floating bits of rubbery chicken, we browned, poached, and shredded bone-in, skin-on chicken breasts, which gave our chicken pieces a hearty texture and full flavor. And to solve the problem of insufficient chile flavor, we used a trio of fresh chiles: jalapeño, poblano, and Anaheim.

3pounds bone-in, skin-on chicken breast halves, trimmed of excess fat and skin

1tablespoon vegetable oil

3 medium jalapeño chiles

3 poblano chiles, (medium), stemmed, seeded, and cut into large pieces

3 Anaheim chile peppers, (medium), stemmed, seeded, and cut into large pieces

2 medium onions, cut into large pieces (2 cups)

6medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)

1tablespoon ground cumin

1 ½teaspoons ground coriander

2 (14.5-ounce) cans cannellini beans, drained and rinsed

3cups low-sodium chicken broth

3tablespoons fresh lime juice, (from 2 to 3 limes)

¼cup minced fresh cilantro leaves

4 scallions, white and light green parts sliced thin

InstructionsSERVES 6 TO 8

* NOTE FROM THE TEST KITCHEN Adjust the heat in this dish by adding the minced ribs and seeds from the jalapeño as directed in step 6. If Anaheim chiles cannot be found, add an additional poblano and jalapeño 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 in step 4 to about 40 minutes. Serve chili with sour cream, tortilla chips, and lime wedges. note: NOTE FROM THE TEST KITCHEN Adjust the heat in this dish by adding the minced ribs and seeds from the jalapeño as directed in step 6. If Anaheim chiles cannot be found, add an additional poblano and jalapeño 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 in step 4 to about 40 minutes. Serve chili with sour cream, tortilla chips, and lime wedges.

Directions at americastestkitchen.com

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