Chili Blanka Recipe

Name: Chili Blanka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 3 lbs chicken breast halves; table salt & fresh ground pepper; 1 tablespoon vegetable oil; 3 medium jalapino chilies; 3 poblano chiles; 3 anaheim chilies; 2 medium onions; 6 medium garlic cloves; 1 tablespoon ground cumin; 1 ½ teaspoons ground coriander; 2 (14 1/2 ounce) cans cannellini beans; 3 cups low sodium chicken broth; 3 tablespoons fresh lime juice; ¼ cup minced fresh cilantro leaves; 4 green onions

Servings: persons

3 lbs chicken breast halves
table salt & fresh ground pepper
1 tablespoon vegetable oil
3 medium jalapino chilies
3 poblano chiles
3 anaheim chilies
2 medium onions
6 medium garlic cloves
1 tablespoon ground cumin
1 ½ teaspoons ground coriander
2 (14 1/2 ounce) cans cannellini beans
3 cups low sodium chicken broth
3 tablespoons fresh lime juice
¼ cup minced fresh cilantro leaves
4 green onions

1
Season chicken liberally with salt and pepper.
2
Heat oil over medium-high heat until just smoking.
3
Add chicken and brown about 6 mins remove from pan.
4
In food processor, process chiles, and onions.
5
Add garlic, cumin, coriander, and 1/4 teaspoon salt.
6
Cover and cook, stirring occasionally about 10 minutes.
7
Add beans and broth and bring to boil over medium-high heat.
8
Stir chicken, lime juice, cilantro, scallions into chili.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 lbs chicken breast halves, table salt & fresh ground pepper, 1 tablespoon vegetable oil, 3 medium jalapino chilies, and more.

Yes, Chili Blanka falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili Blanka

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