This chili comes together fairly quickly, but feel free to simmer a whole chicken and use both the meat and the broth in place of a store bought one and boxed broth. It may add time, but will also add depth of flavor. Always the trade off! When grilling or charring the poblano chilis, do not get too worried about them getting blackened all over - this chilis skin is fairly thin and its just fine to have bits and pieces included in the mix. If you do not have access to a flame, you can broil them for about 2 min. on each side or until you see them charring up.
One pre-roasted chicken, Shred the breast meat
One large yellow onion, Diced
4 Ribs Organic Celery, Diced
One Head Garlic, Foil wrap and roasted (toaster oven easiest)
3 15 oz. Cans Cannellini Beans, Drained
1-2 Poblano chilis, roasted over fire, seeded, peeled and chopped
3 Tbsps. Cumin Powder
2 Tbsps. Ground Coriander
2 Tbsps. Chili Powder
2 32 oz. Boxes or cans of Organic Chicken Broth
2 4 oz. Cans Roasted Green Chilies
2 Tbsps. Goat Cream Cheese
Salsa Verde – 2 Ts
Cilantro - one bunch chopped
In large stock pot, add a bit of olive oil, diced onion, celery and sauté for about 2 min. Add spices and sauté for another 2 min. Turn off heat. Let sit for a few minutes.
Blend together 1 can Cannellini Beans, Whole Head of Garlic, Cream Cheese, about ¼ cup Chicken Broth and Salsa Verde – salt and pepper.
Add blended mixture to stock pot, turn heat to medium, add remaining chick broth and bring to a simmer. Add remaining 2 cans Cannellini Beans, Green chilies, shredded chicken and Poblano chilis. Simmer on low for about 20 min. Taste for spice correction – may need more salt (I use smoked sea salt here) and pepper, a bit more cumin, coriander, and/or chili powder. But shouldn’t need too much more. If chili is too thick, add a bit of hot water. Serve with chopped cilantro and a few crumbled tortilla chips