White chicken chili

Servings: 8 Start to finish: 1 hour

2 onions, chopped

3 Anaheim chiles, stemmed, seeded and chopped

3 poblano chiles, stemmed, seeded and chopped

3 jalapeno chiles, stemmed, seeded and minced

3 pounds bone-in split chicken breasts, trimmed

2 tablespoons canola oil

6 garlic cloves, minced

1 tablespoon ground cumin

1 1⁄2 teaspoons ground coriander

Salt and pepper

2 (15-ounce) cans no-salt-added cannellini beans, rinsed

4 cups unsalted chicken broth

1⁄4 cup minced fresh cilantro

4 scallions, sliced thin

2 tablespoons lime juice, plus lime wedges for serving

1 tablespoon minced fresh oregano

1. Toss onions, Anaheims, poblanos and two-thirds of jalapenos together in bowl. Working in two batches, pulse vegetables in food processor to consistency of chunky salsa, about 12 pulses; set aside.

2. Pat chicken dry with paper towels. Heat oil in Dutch oven over medium-high heat until just smoking. Brown chicken, 3 to 5 minutes per side; transfer to plate and discard skin. 3. Add processed vegetable mixture, garlic, cumin, coriander,

3⁄4 teaspoon salt and 1⁄4 teaspoon pepper to fat left in pot and cook over medium heat, stirring often, until vegetables are softened, about 10 minutes. Remove pot from heat.

4. Process 1 cup cooked vegetable mixture, 1 cup beans and 1 cup broth in food processor until smooth, about 20 seconds, scraping down sides of bowl as needed. Return pureed mixture to pot and stir in remaining 3 cups broth, scraping up any browned bits. Nestle chicken into pot along with any accumulated juices and bring to simmer. Reduce heat to medium-low, cover and cook until chicken registers 160 F, 10 to 15 minutes.

5. Transfer chicken to carving board, let cool slightly, then shred into bite-size pieces; discard bones.

6. Stir remaining beans into chili, bring to simmer over medium heat and cook, uncovered, until chili has thickened slightly, about 10 minutes. Off heat, stir in chicken and let sit until heated through, about 5 minutes. Stir in cilantro, scallions, lime juice, oregano and remaining jalapeno and season with pepper to taste. Serve with lime wedges. Nutrition information per serving: 290 calories; 67 calories from fat; 8 g fat (1 g saturated; 0 g trans fats); 81 mg cholesterol; 245 mg sodium; 23 g carbohydrate; 6 g fiber; 4 g sugar; 32 g protein.