09 November 2011

Three Pepper Chicken Chili

For my avid readers, you may know that I tend to make things that appear like a lot of work went into the meal, but in reality it was effortless! This soup, however, changes things. Each little step is tedious. You'll have to re-read the recipe multiple times while you make this soup. But, my dear readers, it is worth it! I love, love, love soups and this one definitely is a keeper.

Three Pepper Chicken Chili
(Inspired by Cook's Illustrated)
Yield: 6 Servings

3 lbs. Bone-in Chicken Breast Halves
1 Tbsp. Vegetable Oil
2 Medium Jalapeños
3 Poblano Peppers, stemmed, seeded and cut into large pieces
3 Anaheim Chile Peppers, stemmed, seeded and cut into large pieces
2 Medium Onions, cut into large pieces
6 Garlic Cloves, minced
1 Tbsp. Ground Cumin
1 1/2 tsp. Ground Coriander
2 Cans Cannellini Beans, drained and rinsed
3 C. Chicken Broth (make your own low sodium!)
3 Tbsp. Fresh Lime Juice
1/4 C. Fresh Cilantro, minced
4 Green Onions, sliced thin

Season chicken liberally with salt and pepper. Heat oil in a large Dutch oven over medium-high heat; add chicken skin-side down and cook until skin is golden brown (4 minutes). Using tongs, turn chicken and brown the other side (3 minutes). Transfer to a plate; remove skin and discard.

Meanwhile, remove and discard ribs and seeds from 1 jalapeño; mince and set aside. In a food processor, process the poblanos, anaheim chiles and onions until it looks like chunky salsa. (If you have a smaller food processor, like I do, then you might need to do this in two batches).

Pour off all but 1 Tbsp of oil from the Dutch oven and reduce heat to medium. Add minced jalapeño, chile-onion mixture, garlic, cumin, coriander, and and 1/4 tsp salt. Cover and cook, stirring occasionally until vegetables soften (10 minutes). Turn heat to low at this point.

Transfer 1 C. cooked vegetable mixture to the food processor. Add 1 C. beans and 1 C. broth; process until almost smooth. Add vegetable-bean mixture, remaining 2 C. of broth and chicken breasts to Dutch oven; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally until chicken registers to 160F degrees (about 15-20 minutes).

Using tongs, transfer chicken to a cutting board. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly (10 minutes).

Mince remaining jalapeño, reserving ribs and seeds (in case you need to add some spice later)! Shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions and remaining minced jalapeño into chili, simmer until ready to serve. Add salt and pepper, to taste.


  1. This looks amazing!!! I always read and re-read my recipes as I make them, so that will not be a problem. I think I will make it this weekend, yum!

  2. Yum, I love soup and this one looks delicious. I also have to read and re-read recipes as I cook.