If you want something hearty, that will stick to your ribs, but is still healthy. This white chicken chili is the dish!
What differentiates a white chili from a white bean soup is… chili peppers (and cumin)! This recipe features two kinds of green chili peppers, the poblano and the anaheim. Not too spicy, but they bring a nice feeling of heat and warmth to the dish.
WHITE CHICKEN CHILI
Directions
Slice the peppers open, and scrape out the seeds. Anaheim and poblanos aren’t super spicy peppers, but spicy enough to really hurt if you handle the seeds or insides and then touch your eyes! So please be mindful as you deseed. Quarter the peppers cut into 1/4 inch slices.
Heat the oil in a large sauce pan or dutch oven.
When it is hot (oil is shimmering), add the pepper and cook for about 5 minutes until they start to soften.
Add the diced onions and shallots and cook until the onions start to turn transparent.
Add the garlic, cumin, and oregano.
Sauté for about 2 minute.
Strain the beans, and add to the pot.
Now add the chicken or vegetable stock. It should cover the beans by 1/2-1 inch depending on the size of your pan. Bring it up to a simmer.
Taste it periodically and salt to taste. I added about 3-4 teaspoons of salt.
Let it cook down until the beans are at surface level (about 20-30 minutes).
Stir in the shredded chicken and cook for another 5 minutes.
Serve with a pinch of cheese and cilantro as a garnish.
Ingredients
- 2 anaheim chilis
- 2 poblano chilis poblanos are often labelled “pasillas” in grocery stores
- 1 tablespoon olive oil
- 2 medium onions diced
- 2 shallots diced
- 4 garlic cloves pressed or minced
- 2 teaspoons cumin
- 2 teaspoons oregano
- 4 cans white beans I like great northern beans, but cannellini or navy are fine
- 4 cups low salt vegetable stock chicken stock is also great!
- 2 cooked shredded chicken breasts
Garnish
- ½ cup grated white cheddar or jack cheese
- 1 thinly sliced jalapeño pepper
- ½ cup cilantro if you hate cilantro!? you can substitute chopped scallions
- 2 limes
Instructions
- Slice the peppers open, and scrape out the seeds. Anaheim and poblanos aren’t super spicy peppers, but spicy enough to really hurt if you handle the seeds or insides and then touch your eyes! So please be mindful as you deseed. Quarter the peppers cut into 1/4 inch slices.
- Heat the oil in a large sauce pan or dutch oven.
- When it is hot (oil is shimmering), add the pepper and cook for about 5 minutes until they start to soften.
- Add the diced onions and shallots and cook until the onions start to turn transparent.
- Add the garlic, cumin, and oregano.
- Sauté for about 2 minute.
- Strain the beans, and add to the pot.
- Now add the chicken or vegetable stock. It should cover the beans by 1/2-1 inch depending on the size of your pan. Bring it up to a simmer.
- Taste it periodically and salt to taste. I added about 3-4 teaspoons of salt.
- Let it cook down until the beans are at surface level (about 20-30 minutes).
- Stir in the shredded chicken and cook for another 5 minutes.
- Serve with a pinch of cheese and cilantro as a garnish.
Notes
Nutrition
If you are serving to a spice-loving crowd, throw a couple thin slices of jalapeño on as well.
I like red jalapeños for the color, but green are fine as well. Lime can give it a nice kick of acid, so I like to put some slices out as well.
Eat up, it will warm your bones!
If you make it, please let me know how it is and send photos to jillian(at)catchmyparty.com.