White Chicken Chili Recipe
This recipe makes the most out of leftover chicken or turkey in a bowl of comforting white chili loaded with hatch and poblano peppers all made in one pot.
Servings 12 servings
- 2 tbsp olive oil
- 3 poblanos stemmed, seeded and minced
- 6 oz roasted hatche chilis minced (or canned green chilis)
- 1 onion minced
- 4 cloves garlic minced
- 1 tbsp cumin
- 1 tsp coriander
- 1 quart chicken broth
- 2 16 oz can cannellini beans drained and rinsed
- salt and pepper
- 3 cups leftover chicken or turkey, cooked chopped
- 1/2 cup frozen corn
- 1 lime
- sour cream
- cheddar cheese shredded
- avocado sliced
- fresh cilantro chopped
Make the Chili
Heat a large Dutch oven over medium heat.
Saute the onion, poblanos, and roasted hatche chilis for 5 to 7 minutes, until softened.
Add the garlic, cumin, and coriander, stirring to combine. And cook until fragrant, about 1 minute.
Slowly whisk in the broth, deglazing the pot by scraping up the brown bits on the bottom as needed. Bringing to a boil, and then reducing to low.
Add 1 can of the cannellini beans.
Working in batches, transfer half of the mixture to a food processor and pulse until smooth. Alternatively, use an immersion blender and blend until the base has thickened but is still chunky. Season with salt and pepper to taste.
Add the remaining can of beans and the chicken (or turkey) and frozen corn. Bring the heat back up to medium and allow the ingredients to simmer for an hour.
When ready to serve, stir in the juice of one lime.
Calories: 141kcal | Carbohydrates: 13g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 26mg | Sodium: 410mg | Potassium: 293mg | Fiber: 3g | Sugar: 2g | Vitamin A: 266IU | Vitamin C: 53mg | Calcium: 50mg | Iron: 2mg