White Chicken Chili is perfect for game day or anytime you want a hearty family meal. Serve the chili with numerous garnishes your guests or family can choose from. Suggestions are: cilantro leaves, sliced green onions, sour cream, shredded Monterey Jack cheese, sliced radishes and crushed tortilla chips.
White Chicken Chili
2 tablespoons extra light tasting olive oil, divided
1 poblano pepper, ¼-inch dice
1 jalapeno, minced
2 cups yellow onion, ¼-inch dice
1 ½ pounds boneless skinless chicken breasts, cut into 1 inch pieces
2 cloves garlic, minced
2 teaspoons kosher salt
½ teaspoon freshly ground pepper
½ teaspoon Ancho chili powder
1 teaspoon ground coriander
2 teaspoons ground cumin
1 teaspoon dried oregano leaves
1 (32 ounce) box 33% less sodium chicken broth
2 (15 ounce) cans great northern beans with juice
2 (4.5 ounce) cans chopped green chilies
Garnish- choose several: cilantro leaves, sliced green onions, sour cream, shredded Monterey Jack cheese, sliced radishes, and crushed tortilla chips.
Place 1 tablespoon olive oil in a stockpot. Heat over medium high heat until oil ripples. Add poblano pepper, jalapeno and onion. Cook, stirring frequently until onion is transparent. Remove onion mixture from stockpot and place in a bowl. Set aside. In same stockpot add 1 tablespoon olive oil and chicken. Brown chicken on all sides.
Add onion mixture back to stockpot along with garlic, salt, pepper, Ancho chili powder, coriander, cumin, and oregano. Stir 1 minute to bloom spices. Add chicken broth. Stir.
Puree ½ can great northern beans in a blender or mini food processor (pureed beans thicken the soup). Add pureed beans, remaining 1½ cans of whole beans with juices, and green chilies to stockpot.
Bring white chicken chili to a boil then reduce heat and simmer 1 hour.
Serve with multiple garnishes. Makes 6-8 servings. Enjoy!
Published in The News and Neighbor on October 11, 2017