This is, without a doubt, one of my most coveted recipes. Many friends and family members have begged for it, and I am now ready to share. Cut me some slack, I grew up an only child! My recipe for White Chicken Chili is fresh, filling, and satisfying.
   When those cold autumn months come around, I can’t wait until my mom makes her first batch of chili that she spends more than a day making. She uses the highest quality steaks and spices. While her chili will always hold a very dear place in my stomach, I enjoy this version for just how different it is.
   The ingredients are simple, and very easily attainable. The time from when you dice that first onion to the time when the finished product makes it onto the dinner table is less than thirty minutes! Most chili recipes are much too heavy to be enjoyed in the warmer parts of the year, but this one of the poultry variety is still palatable when the temperature rises above 50 degrees.
   The original recipe comes from America’s Test Kitchen, which is the holy grail of cuisine, in my opinion. I have never been a fan of spicy foods, especially those including jalapeno. I just can’t stand the taste of the things. So after multiple batches of chili, I have adapted ATK’s recipe to one I absolutely love. I substitute fresh jalapenos and poblano chiles, with similar ground spices. I also like to add more broth, and whole cannellini beans to even out the texture of the chili. It’s not too thick and not too thin.
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The thing about cooking is that a great deal of it is experimental. A recipe is just a suggestion. It is up to the person standing over the stove to create something that they can really appreciate and enjoy. As a devoted baker, taking a creative technique is not my strong suit. The White Chicken Chili described here is the first time I have truly been able to master my own experiment.
    You can serve the chili with a number of different garnishes including diced red onion and tomatoes, hot sauce, sour cream, lime wedges, and diced avocado. My preference is some sour cream and avocado. It adds a smooth, and creamy component to the chili and lessens the heat. I hope the readers of HC enjoy this as much as I do with my friends and family!
Quick White Chicken Chili—Serves 4-6
2 tablespoons vegetable oil
1 onion, chopped
1 tablespoon dried Ancho chile powder
2 teaspoons dried Chili powder, Mexican style
4 garlic cloves, minced
2 teaspoons ground cumin
2 (16-ounce) cans cannellini beans, drained and rinsed
4 cups low-sodium chicken broth
1 rotisserie chicken, skin discarded, meat shredded into bite-size pieces (about 3 cups)
ÂĽ cup juice from 2 limes
½ cup chopped fresh cilantro
Salt and pepper
   •   Heat oil in large Dutch oven, over medium-high heat until shimmering. Cook onion, ancho powder and chili powder until onions become soft, 6 to 8 minutes. Add garlic and cumin and cook until fragrant, about 30 seconds. Stir in 1 can of beans and 3 cups of broth.
   •   Remove the bean mixture from pot and puree in blender until smooth. Stir pureed bean mixture back into pot, add the second can of cannellini beans and the remaining cup of broth and bring to simmer. Cook over medium heat until flavors meld, about 10 minutes. Stir in chicken, lime juice, and cilantro and cook until heated through, about 2 minutes. Season with salt and pepper and serve.
Adapted from America’s Test Kitchen: 30-Minute Suppers, Winter 2010