I want to go to New Mexico

While eating dinner tonight, I realized I want to go to the southwest -- not to GO there, but for the food. I LOVE southwestern food. When I visited Colorado last year I made sure to have some green chili -- it's just not something you find in the east. You reach a certain point, and foods change. Chiles, spices, cilantro, lime - it's all stuff I love. I know a few people who are from that area and the food just sounds perfect. Of course, I would never lose weight if I was out there -- so it definitely would need to be like a day visit or something quick!

Last night a friend from college posted that she was having white chicken chili. It sounded so good -- she even mentioned that her husband is from New Mexico and liked his food spicy. I found a recipe on Cooks Illustrated (it's my go to site for recipes since they don't really seem to fail). It is a pretty simple recipe -- the soup is almost entirely from scratch (the broth I did not make from scratch) and really didn't take that long too make. My version definitely had a kick to it. I didn't take the seeds or ribs out of the Anaheims or Poblanos  (I probably should have) and only left them in on one jalapeno. Next time I make it I might make it a little milder. Even though this was a "white chicken chili" it definitely felt like a green chili. A yummy southwestern food. Make it.

White Chicken Chili - From Cooks Illustrated

Adjust the heat in this dish by adding the minced ribs and seeds from the jalapeño as directed in step 6. If Anaheim chiles cannot be found, add an additional poblano and jalapeño to the chili. This dish can also be successfully made by substituting chicken thighs for the chicken breasts. If using thighs, increase the cooking time in step 4 to about 40 minutes. Serve chili with sour cream, tortilla chips, and lime wedges.

3	pounds bone-in, skin-on chicken breast halves , trimmed of excess fat and skin
1	tablespoon vegetable oil
3	medium jalapeño chiles
3	poblano chiles (medium), stemmed, seeded, and cut into large pieces
3	Anaheim chile peppers (medium), stemmed, seeded, and cut into large pieces
2	medium onions , cut into large pieces (2 cups)
6	medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1	tablespoon ground cumin
1 1/2	teaspoons ground coriander
2	(14.5-ounce) cans cannellini beans , drained and rinsed
3	cups low-sodium chicken broth
3	tablespoons fresh lime juice (from 2 to 3 limes)
1/4	cup minced fresh cilantro leaves
4	scallions , white and light green parts sliced thin

Instructions

1. 1. Season chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.
2. 2. While chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh. In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).
3. 3. Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.
4. 4. Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if using thighs) on instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs).
5. 5. Using tongs, transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
6. 6. Mince remaining jalapeño, reserving and mincing ribs and seeds (see note above), and set aside. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve.