Aida Mollenkamp’s White Bean Poblano And Chicken Chili Recipe

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Cristina Ferrare
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

2 pounds boneless, skinless chicken (dark or white meat)

Kosher Salt and Freshly Ground Black Pepper

4 tablespoons canola or grapeseed oil

2 yellow onions, finely chopped

4 poblano peppers (sometimes labeled pasilla), trimmed, seeded, and roughly chopped

10 garlic cloves, finely chopped

4 teaspoons ground cumin

1 tablespoon dried oregano (ideally Mexican oregano)

4 cups (1 quart) low-sodium chicken broth

1 pound small red potatoes, quartered

4 cups cooked cannellini (aka white kidney) beans [or use 3 (15 oz) cans, rinsed]

1 1/2 cups fresh or frozen corn kernels

Juice of 1 lime (optional)

Tortilla chips (optional)

Sour cream or plain Greek yogurt (optional)

Roughly chopped fresh cilantro (optional)

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