Poblano White Chicken Chili

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Poblano Pepper
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  Garlic(240g)
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  Low Sodium Chicken Broth(1920g)
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  Cumin, Ground(15g)
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  Chili powder(5g)
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  Beans, Cannellini, Canned, Drained
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  Chicken Breast, Grilled(720g)
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  fine sea salt and freshly-cracked black pepper

Instructions

1. 1Heat the olive oil in a large stockpot over medium-high heat. Add the onion and poblano pepper, stirring occasionally, until softened and lightly golden (5–7 minutes).
2. 2Add the fresh garlic and sauté over medium-high heat, stirring frequently, until fragrant (1–2 minutes).
3. 3Pour in the chicken broth, ground cumin, and chili powder; stir to combine. Bring to a boil over medium-high heat (3–5 minutes).
4. 4Ladle approximately 1 cup of the hot broth mixture into a blender. Add one can of the drained cannellini beans and purée until completely smooth.
5. 5Add the bean purée, cooked chicken breast, and the remaining two cans of drained cannellini beans back to the stockpot. Stir to combine and return to a simmer over medium heat (2–3 minutes), then reduce heat to medium-low and cook for 5 more minutes.
6. 6Taste and season with salt and pepper as needed.
7. 7Divide the chili evenly into 3 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
8. 8Reheat individual portions in a pot over medium heat (3–5 minutes) or microwave until steaming, then serve warm with desired toppings.