Light Chicken Chili

Name: Light Chicken Chili
Cuisine: US & Canada, American, Southwest (Tex-Mex)
Ingredients: 3 pounds, bone-in, skin-on chicken breasts (2 whole breasts, split); 1 teaspoon, vegetable oil; 3 , poblano chiles, stemmed, seeded, and chopped medium; 3 , Anaheim chile peppers (medium), stemmed, seeded, and chopped medium; 2 , medium jalapeño chiles, one medium and one small, seeds and ribs removed and set aside (see note), flesh minced; 2 , medium onions, minced; 6 medium cloves, garlic, minced or pressed through garlic press (about 2 tablespoons); 2 tablespoons, ground cumin; 2 tablespoons, ground oregano; 8 cups, low-sodium chicken broth; 2 cans, cannellini beans, drained and rinsed; 1/4 cup, fresh lime juice (from 2 to 3 limes); 1/4 cup, minced fresh cilantro; 4 , scallions, sliced thin

Main Courses
US & Canada
American
Southwest (Tex-Mex)
Poultry
Chicken
Stews

Most chicken chili recipes use diced or ground chicken, sacrificing flavor for convenience. We found a way to build deep chicken flavor.

SERVES 8

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