Zesty Chicken Chili
3 tablespoons vegetable oil, divided
3 poblano peppers, diced
2 medium onions, diced
3 cloves garlic, minced
1 large green bell pepper, seeded and diced
1 large or 2 medium jalapeno peppers, diced
6 cups chicken broth
2 teaspoon dried oregano
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
3-boneless, skinless chicken breasts and 5 boneless, skinless chicken thighs, cooked and shredded
3 cans great northern beans, drained and rinsed
1 teaspoon salt
¾ teaspoons pepper
Add 1 ½ tablespoons olive oil to a large stockpot over medium-high heat. Sauté poblano peppers until softened, about 6-8 minutes. Place peppers in a blender and puree until smooth (you may wish to blend in a little oil while making the puree, as it will help make it smooth). Set aside.
In the same pan, sauté the remaining olive oil over medium heat. Add onion, garlic, green pepper, and jalapeno. Sauté until softened, about 8 minutes. Add chicken stock, oregano, cumin, coriander, salt and pepper. Simmer, uncovered, 10 minutes.
Add shredded chicken, poblano pepper puree, and beans; heat over low for 1 hour. Serve.