Recipes|Featured Main
White Chicken Chili
Difficulty Level: Intermediate
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Prep Time:20 Minutes
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Cook Time:PT65M45 Minutes
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Yield:8 Servings
Ingredients
- 2 poblano peppers, stemmed, seeded, cut into chunks
- 2 hatch (or anaheim) peppers, stemmed, seeded, cut into chunks
- 2 medium yellow or white onions, cut into large pieces
- 3 pounds boneless chicken, diced (breasts, thighs, or a combo)
- Vegetable oil
- 6 medium garlic cloves, minced
- 1 tablespoon ground cumin
- 1 ½ teaspoons ground coriander
- 1 jalapeño, minced (removed seeds for milder flavor)
- 2 (15 ounces) cans cannellini or great northern beans, rinsed and drained
- 4 cups chicken broth
- 2 cups corn kernels, fresh or frozen
- Juice of 2 limes
- ¼ cup minced fresh cilantro
- 4 green onions, thinly sliced
- Salt and freshly ground black pepper
- Shredded cheese and sour cream to garnish
- 2 poblano peppers, stemmed, seeded, cut into chunks
- 2 hatch (or anaheim) peppers, stemmed, seeded, cut into chunks
- 2 medium yellow or white onions, cut into large pieces
- 1360.78g boneless chicken, diced (breasts, thighs, or a combo)
- Vegetable oil
- 6 medium garlic cloves, minced
- 12.78g ground cumin
- 6.39g ground coriander
- 1 jalapeño, minced (removed seeds for milder flavor)
- 2 (425.24g) cans cannellini or great northern beans, rinsed and drained
- 946.35ml chicken broth
- 473.18ml corn kernels, fresh or frozen
- Juice of 2 limes
- 59.15ml minced fresh cilantro
- 4 green onions, thinly sliced
- Salt and freshly ground black pepper
- Shredded cheese and sour cream to garnish
Your new favorite summer chili! Eat and enjoy any time, of course, but it's especially good with seasonal Hatch chiles and corn.
Preparation
STEP 1
In a food processor, combine peppers and onions and process to consistency of chunky salsa (work in batches if needed to not overload bowl).
STEP 2
Season chicken with salt and pepper.
STEP 3
Heat a heavy-bottomed soup pot or Dutch to medium-high heat. Lightly coat with oil. Working in batches, brown chicken, then transfer to a plate and set aside.
STEP 4
Reduce heat to medium and add chile-onion mixture, garlic, cumin, coriander and jalapeños to pan. Season with salt and pepper. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes.
STEP 5
Mash about a 1/4 of beans with a potato masher or fork. Add whole and mashed beans and chicken broth to the pot.
STEP 6
Add corn kernels and cooked chicken with any accumulated juices to the pot. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for about 20 minutes.
STEP 7
Add lime juice, cilantro and green onions. Adjust seasoning to taste and serve topped with shredded cheese and sour cream.
Options
If you have lots of roasted hatch chiles you are wanting to use substitute them for all or some of the hatch and poblanos in the recipe. Omit the step of cooking them in the pan until softened since they are already roasted.