White Chicken Chili: Williams-Sonoma Class

White Chicken Chili Makes: 4 servings

2 T olive oil 1 onion, chopped 2 poblano chiles, seeded & chopped 2 jalapeno chiles, seeded and finely chopped 4 garlic cloves, minced 2 teas ground cumin 1 (16-ounce) can cannellini beans, drained & rinsed 3 cups low-sodium chicken broth 1 rotisserie chicken, skin discarded, meat shredded into bite size pieces (about 3 cups) ¼ cup lime juice (approx 2 limes) ½ cup chopped fresh cilantro salt & pepper

1. Heat oil in large Dutch oven over medium-high heat until shimmering. Cook onion, poblanos & jalapenos until soft, 6-8 minutes. Add garlic and cumin and cook until fragrant, about 30 seconds. Stir in beans and broth.

2. Remove 2 cups of bean mixture from pot and puree in blender until smooth. (An immersion blender could also be used). Stir pureed bean mixture back into pot and bring to simmer. Cook over medium heat until flavors meld and chiles are tender, about 10 minutes.

3. Stir in chicken, lime juice and cilantro and cook until heated through, about 2 minutes. Season with salt and pepper and serve.

Per Serving: Cal 300; Fat10 g; Sat fat 1.5 g; Chol 65 mg; Carb 21 g; Protein 31 g; Fiber 7 g; Sodium 590 mg.
Adapted from a recipe in the Healthy Kitchen Magazine, Summer 2011.