White Chicken Chili with Poblanos

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A big pot of chili just screams comfort and goodness. But you don’t always have hours to devote to one, y’know? This chicken chili, with a broth that’s both, well, brothy and slightly creamy, takes only a little more than a half-hour to make. It’s deeply savory and full of flavor, thanks to a few well chosen ingredients. The broth gets its body from pureed beans (it’s not thickened with flour), so it’s gluten free. You’ll be happy you made it whether it’s a cold, damp night or a warm evening—it’s an all-weather chili!

Yield: 8 servings (serving size: about 1 1/3 cups)

White Chicken Chili with Poblanos

prep time: 10 minscook time: 25 minstotal time: 35 mins

This hearty pot of chili comes together from start to finish in only 35 minutes, thanks to a trifecta of smart convenience products: rotisserie chicken, canned beans, and bottled tomatillo salsa. The salsa gives the broth loads of flavor, and all you have to do is twist open the lid. Know that poblano peppers can be tricky: Sometimes they’re as mild as bell peppers, and other times they’re hotter than jalapeños. If yours is particularly spicy (be brave and touch a piece to your tongue), use just one pepper—or go for it with two if you’re a hothead.

ingredients:

2          Tbsp. canola oil

2          cups chopped white onion

2          poblano peppers, seeded and chopped

6          large garlic cloves, minced

2          tsp. ground cumin

1          tsp. dried oregano

4          cups unsalted chicken stock (I used Swanson), divided

1          cup bottled tomatillo salsa (I used Frontera)

1          tsp. kosher salt

1          tsp. freshly ground black pepper

3          (15-oz.) cans unsalted cannellini beans, rinsed, drained, and divided

4          cups shredded boneless, skinless rotisserie chicken, white and dark meat (about 1 lb., 1 small rotisserie chicken)

3/4      cup thinly sliced radishes

1/2      cup thinly sliced green onions

2          ripe peeled avocados, thinly sliced or chopped

1          jalapeño pepper, thinly sliced (optional)

instructions:

1. Heat oil in a large Dutch oven over medium heat. Add onion and poblanos; cook 5 minutes, stirring occasionally. Add garlic; cook until onion is tender, stirring frequently, about 4 minutes. Stir in cumin and oregano; cook 1 minute, stirring constantly.

 

2. Stir in 3 1/2 cups chicken stock, salsa, salt, black pepper, and bay leaves; bring to a boil. Reduce heat, and simmer 10 minutes. 

 

3. Meanwhile, combine remaining 1/2 cup stock and 1 can of beans (about 1 1/2 cups) in a blender; process until smooth. Stir bean puree and remaining 2 cans of beans into pan; return to a simmer. Add chicken; simmer 5 minutes. 

 

4. Ladle about 1 1/3 cups chili into each of 8 bowls; top servings evenly with radishes, green onions, avocados, and jalapeño, if desired.

NOTES:

Calories 357; Fat 12g (sat 2g); Protein 30g; Carb 35g; Fiber 11g; Sugars 2g (added sugars 0g); Sodium 653mg
Created using The Recipes Generator