Easy Super Bowl white chili with chicken

It's Super Bowl Sunday, and that means it's time for something hearty and delicious. But with a super busy week and everyone in the household getting over sickness, we knew we'd be keeping things pretty low key. We needed something super easy to make, but where the shortcuts wouldn't sacrifice the most important thing: flavor.

That calls for white chili with chicken.

This is a perfect dish for a cold winter's day--and even better when the game of the year is on. It's a combination of fresh and canned ingredients, with layers of flavor from the different types of peppers. If you've got 20 minutes to work with, you'll be good to go. Another great recipe from the folks at Serious Eats. The only changes I made from their recipe were the addition of the tomatillos for flavor and thickening, cutting the amount of beans in half, scallions, and holding the cilantro for the end.

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, minced (about 1 1/2 cups)
• 2 jalapeño peppers, minced (about 1/4 cup)
• 2 poblano peppers, finely diced (about 1 cup)
• 3 cans whole green chilies, finely chopped by hand
• 5 small tomatillos
• 1 bunch of scallions, thinly sliced
• 4 medium cloves garlic, minced (about 4 teaspoons)
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 2 cups homemade or store-bought low sodium chicken broth
• 1 15 ounce can small white or cannelini beans with their liquid
• 2 pounds leftover chicken meat, torn into rough bite-sized pieces
• 2 tablespoons fresh juice from about 2 limes
• Kosher salt and freshly ground black pepper
• cilantro, lime wedges and grated pepperjack or jack cheese for serving

Directions

• Heat oil in a large dutch oven or saucepan over medium-high heat until shimmering. Add onions, jalapeño, and poblano peppers and cook, stirring frequently, until pale golden brown, about 12 minutes total. Add chopped Hatch or canned chilies, garlic, cumin, and coriander, and cook, stirring frequently, until fragrant, about 2 minutes.
• Meanwhile, roast tomatillos under a broiler until lightly charred and blistered, about 10 minutes. Put the tomatillos and their juices in a bowl and break them up lightly with a fork.
• Add the tomatillos, stock, beans and their liquid, scallions and chicken to the pot. Bring to a boil, reduce to a bare simmer, and cook, stirring occasionally, until thickened and flavors have melded, about 30 minutes. Stir in lime juice and remaining cilantro and season to taste with salt and pepper. Serve with grated cheese and lime wedges.