Eosinophilic Esophagitis Friendly White Chicken Chili

Total time1 hr

Prep time15 min

Cook time45 min

Eosinophilic Esophagitis Friendly White Chicken Chili

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Ingredients

6 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1 medium yellow onion, finely diced
4 cloves garlic, minced
2 poblano peppers, seeded and diced
1 can (4 oz) diced green chiles
1 tsp ground cumin
1 tsp ground turmeric
½ tsp dried oregano
¼ tsp cayenne pepper
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
1 ½ lb boneless, skinless chicken breasts
4 cups chicken broth
2 cans (15 oz each) white beans, drained and rinsed
2 tbsp fresh lime juice

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 avocado, sliced (optional)
1 lime, cut into wedges (optional)

Instructions

1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
2
Add the onion and poblano peppers and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.

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