White Chicken Chili with Tequila

Spirited White Chicken Chili


3 (14.5-ounce) cans white beans
1 medium jalapeno pepper, minced
2 medium poblano peppers, chopped
1 large onion, chopped
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon ancho chili powder
1 rotisserie chicken, skin removed and meat chopped into cubes
4 cups low-sodium chicken broth
1/4 cup tequila
2 limes, juiced, plus lime wedges, for serving
1/4 cup chopped cilantro leaves
Sour cream, for topping
Tortilla chips, coarsely crushed, for topping (optional)


Drain and rinse the canned white beans. In food processor puree half of the beans until smooth. In a slow cooker bowl place whole and puree beans, peppers, onions, garlic, seasonings and chicken. Stir to mix together. Combine chicken broth, tequila and lime juice. Pour over chicken mixture in slow cooker. Cook on low for 5 hours. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges. But this Chili is so good even with out toppings.


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