Roasted Chile Chicken Chili

My car was in the shop, so I finally had some time to do some housework.  So I looked up soup recipes. I have long wanted to make White Chicken Chile.  However, I thought it was more green than white, and I used kidney beans along with the navy beans, because I love kidney beans!  I roasted the chiles, though the recipes I saw didn't call for it, but my goodness, I love the taste of roasted chiles! This is a very, very (did I mention very) flavorful broth.  It is a little taste bud popping, hot little kick.  I really, really like it.  It is lower in calories than regular chili, and I have to admit, I like it so much better.  I add a dollop of fat free Greek yogurt to slice through the spicy chili and add a bit of creamy texture and contrast.  So my recommendation, instead of cleaning your house, make some sassy, spicy, flavorful bowl of happiness.

Sara’s Roasted Chile Chicken Chili

Based off of ATK White Chicken Chili

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Ingredients

       1 rotisserie chicken boned and shredded                                                    

       1 tablespoon vegetable oil

       1 medium jalapeño chiles

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

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

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

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

       ½  tablespoon ground cumin

       1 1/2 teaspoons ground coriander

       ¼ tsp chipotle powder

       2 (14.5-ounce) cans cannellini beans, or navy beans, or whatever beans you like!

       3 cups 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

Instructions

       1. Roast peppers and peel.  Discard ribs and seeds from  jalapeño; mince flesh. In food processor, process poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa.

       2. Add oil to stock pot.  Add minced jalapeños, chile-onion mixture, garlic, cumin, chipotle powder, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Add broth, chicken and cilantro

       Simmer and serve..             

       Per Serving:

Cal 370; Fat 6 g; Sat fat 1 g; Chol 115 mg; Carb 25 g; Protein 52 g; Fiber 7 g;