White Chicken Poblano Chili Recipes

WHITE CHICKEN CHILI

Steps:

• Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.
• Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.
• Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth**.
• Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.
• Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.

WHITE CHILI

Steps:

• Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, celery, poblanos, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds.
• Add the ground turkey and cook, breaking up the meat with a spoon, until the meat is no longer pink about 2 minutes. Add the white beans, broth and oregano. Cook, partially covered, stirring occasionally, for 25 minutes.
• Add the hominy and salt and more cayenne pepper, to taste, and continue cooking, partially covered, 10 minutes longer. Ladle into individual bowls and top each serving with 1 tablespoon of yogurt and 1 1/2 teaspoons of cilantro. Garnish with a lime wedge.

WHITE CHICKEN POBLANO CHILI

Steps:

• Heat oil in large skillet.
• Season chicken with salt and pepper and cook in hot skillet 4 minutes without moving on each side. Reserve 1 tablespoons fat from skillet, and set aside.
• Discard skin and remove chicken to a plate.
• In food processor, mix 2 of the jalapenos, 2 of the poblanos, 2 of the anaheims, and all of the sliced onion into a chunky salsa. (you may have to do this in 2 batches).
• With reserved chicken fat, sautee the pepper/chili/onion mix, minced garlic, cumin, coriander, and salt for 10 minutes.
• Transfer 1 cup of the sauteed mix to empty food processor. Add 1 cup beans, 1 cup broth and mix 20 seconds.
• Add remaining sauteed mix, veggie/broth mix, remaining broth, and chicken breasts to large pot, and bring to a boil. Simmer, covered, 20 minutes.
• Transfer chicken to a plate.
• Into pot, stir remaining beans, simmer 10 minutes.
• When chicken is cool, shred, then add back to pot.
• Mince remaining jalapeno, poblano, and anaheim, and add to pot.
• Stir in lime juice, cilantro, green onions and return to simmer 10 minutes.
• Add salt and pepper to taste.
• Serve with sour cream, tortilla chips, and lime wedges.
• ***If you are using thighs instead of breasts, increase cooking time from 20 to 40 minutes.