This is a fantastic recipe with lots of flavor from the lime juice and cilantro. Healthy, filling, delicious. Adapted from Cook's Illustrated.
2 pounds boneless skinless chicken breasts
1 tablespoon vegetable oil
4 medium jalepeño chiles
4 poblano peppers, stemmed, seeded & cut into pieces
2 medium onions, peeled & chopped
6 garlic cloves, minced
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
2 cans cannellini beans, drained and rinsed
3 cups low sodium chicken broth
3-4 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
Season chicken with salt and pepper. Heat oil in a large heavy pot and add the chicken. Let cook for a few minutes (about 4) and flip over using tongs- cook for another 2 minutes. Remove chicken from pot and place on a plate.
While chicken is browning, remove the stem and seeds from 3 of the jalepenos and mince the flesh. In a food processor, process half the poblanos and onions until consistency of a chunky salsa, scraping down the sides halfway through. Pour into a bowl and process the second half of the poblanos and onions the same way. Combine with first batch in a bowl.
To the pot, add the chile-onion mixture, jalepenos, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring until vegetable mixture is cooked (about 10 minutes). Remove pot from heat.
Transfer 1 cup of vegetable mixture back to food processor. Add 1 cup of the canned beans and 1 cup of chicken broth and blend until smooth. Pour back into pot. Add the remaining 2 cups of broth, and the chicken breasts to the pot and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, covered, until chicken is cooked through (about 15-20 minutes).
Remove the chicken from the pot and place on a plate. Stir in remaining beans to the pot and simmer for 10 more minutes. Once cool enough, shred the chicken with forks. Mince the remaining jalepeno. To the pot add the shredded chicken, jalepeno, lime juice, and cilantro. Stir and taste for salt and pepper.