White Chicken Chili

By courtneyepowell

Ingredients

• 2 tbsp olive oil
• 2 white onions, chopped
• 2 fresh poblano chiles, seeded and chopped
• 4 cloves garlic, minced
• 2 tbsp chili powder
• 2 tsp cumin
• 2 lb boneless, skinless chicken thighs, chopped
• 3 1/2 C reduced-sodium chicken broth
• 2 cans (15.5 oz each) white beans, such as cannellini and/or great Northern, rinsed and drained
• 2 tbsp cornmeal or masa harina (Mexican corn flour)
• 1/4 C cilantro, coarsely chopped

Preparation

Step 1

Heat oil in large pot over medium-high heat. Add onions, poblanos, garlic, chili powder, and cumin. Cook, stirring, until vegetables are tender, about 5 minutes. Add chicken thighs, broth, and beans and bring just to a boil. Simmer, uncovered, until chicken is tender, about 30 minutes.

2.Stir in cornmeal and cilantro and simmer until chili is slightly thickened, about 25 minutes longer. Season to taste with salt and pepper. (Makes about 10 cups.) Ladle into 6 serving bowls.