White Chicken Chili Recipe
Dive into the comforting embrace of our White Chicken Chili, a harmonious blend that strikes the perfect chord between velvety richness and zesty spice. Roasted Anaheim or poblano peppers bring a smoky depth, pairing exquisitely with the hearty great northern beans and succulent chicken chunks. Each spoonful is a dance of flavors, from the aromatic whispers of cumin and chili powder to the tangy kick of sour cream, all culminating in a bowl that's not just a meal, but an experience.
6 Servings
Ingredients
- 4 Anaheim or poblano peppers
- 1 ½ tbsp olive oil
- 1 medium sweet onion chopped
- 2 cloves garlic minced
- 1 ½ tsp ground cumin
- 1 tsp chili powder
- ½ tsp marjoram or oregano
- ⅛ tsp ground cayenne pepper
- 3 c low sodium chicken broth
- 2 15.8 oz cans great northern beans, drained and rinsed
- 1 15.25 oz can whole kernel corn, drained
- 2 c cooked cubed or shredded chicken (breasts or thighs)
- ½ c sour cream
- ¼ c fresh cilantro chopped
- Kosher salt and fresh ground black pepper to taste
- Monterey Jack Cheese or Pepper Jack Cheese for topping optional
Instructions
- Roasted Peppers: Preheat the oven to 400°F. Place the peppers on a baking sheet lined with foil. Roast them for 8 to 10 minutes then flip and roast for another 8 to 10 minutes. Let them steam under a bowl for 30 minutes. Once steamed remove the stems, peel off the skin, dice them and set aside.
- Sautéing the Base: In a pot heat some olive oil over medium heat. Add onions and cook until they become soft. Then add garlic, cumin, chili powder, marjoram and cayenne pepper. Cook everything together for a minute.
- Adding the Main Ingredients: Pour in chicken broth into the pot. Add beans, corn kernels, cooked chicken pieces and the roasted peppers. Let everything simmer together for 10 minutes.
- Take out around 2 to 3 cups of chili from the pot. Blend it until smooth. Pour this mixture back into the pot. Heat it through for 2 to 3 minutes.
- Turn off the heat on your stove. Stir in some sour cream and cilantro into the chili mixture. Season it with salt and pepper according to your taste preferences. Serve it with cheese on top along, with extra cilantro if desired.
Notes
To all our gluten-sensitive friends, we've got you covered! This White Chicken Chili is naturally leaning towards gluten-free, but it's always crucial to double-check every ingredient label. Broths, in particular, can sometimes include gluten-based additives. Opt for a certified gluten-free chicken broth or even better, make your own from scratch to ensure there's no gluten lurking. Also, if you're serving with any sides or toppings not listed here, ensure they're gluten-free too.