White Lightning Chili

Ingredients

2lbs skinned, boneless chicken breasts
1 pkg chili seasoning
1 fresh anaheim, ancho, or pablano chile, sliced
1 lime
3 TBLSP olive oil
3 cloves garlic
1 medium onion, finely chopped
1 can chopped, green chiles (don’t drain)
1 TBLSP ground cumin
1/2 tsp salt
1/2 tsp oregano
1/2 tsp crushed coriander seed
4 cups chicken stock (canned is fine. We usually make stock from the T’giving turkey and have used that as well)
1 can undrained chopped tomatoes with chiles (Rotel is the brand we use)
2 16-oz cans cannellini or Great Northern white beans

Directions:

1. Poach the chicken breasts by placing them in a pan and covering with water. Slice the fresh chile and sprinkle pieces on top of chicken breasts along with 1 tsp of the packaged chili seasoning. Top with a few slices of lime. Bring water to a boil. Cover the entire surface of the chicken pieces with a sheet of parchement paper so the chicken won’t dry out, turn heat down, simmer and cook till done – about 15 mins. Don’t overcook the chicken – the parchment paper method keeps it juicy.

2. Remove chicken from water, cool, and cut into chunks. (discard the water)

3. In a large pot, heat olive oil, add minced garlic and onion – saute about 3 mins.

4. Add canned chiles, cumin, salt, oregano, and coriander. Cook together.

5. Add chicken, broth, chopped tomatoes, beans, and remainder of packaged seasoning. Stir together and add in the rest of the lime juice – squeezed in.

6. Bring to boil and reduce heat to simmer and cook down for about an hour. Tastes good then, but even BETTER the next day! Amazing with some cheddar cheese and a dollup of sour cream – or better (and healthier) yet, greek yogurt!