White Chicken Chili

3 years ago

We all love a good chili because it's meat on your bones kind of food. With the insanely cold weather as of late, I have been making some version of chili almost once a week. It is so easy to make a big batch and have the leftovers for a few days. The flavors meld over time, so it actually gets better and better each time you eat it. With that in mind, I thought it would be a perfect addition to my Super Bowl menu. I wanted to stray from a traditional tomato based chili and make white chili. I really enjoyed this version because of the texture of the pulled chicken. If I am a little too strong-handed with the spatula I end up with itty bitty pieces of beef. Has that ever happened to you? I have only done it a few times, but boy oh boy does it ruin the meal for me. With this recipe you get big chunky pieces of chicken, spicy diced chiles, and tender white beans- just perfect in my book.

DSC_0018

 

White Chicken Chili
 
Recipe Type: Soups, Stews, and Chili
Author: Cooking in Red Socks
Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hour
Serves: 4
Ingredients
  • 2 medium yellow onion, small dice
  • 3 large cloves of garlic, minced
  • 2- 4.5 oz can of diced green chiles, drained
  • 1 poblano pepper, seeds and stem removed, small dice
  • 2 tsp ground cumin
  • 2 tsp coriander
  • 2 tsp paprika
  • 3 chicken breasts
  • 1 can white beans, rinsed and drained
  • 4 cups chicken broth
  • salt and pepper to taste
  • ____________________________________
  • sour cream, for garnish
  • green onions, sliced for garnish
  • shredded cheddar cheese, for garnish
Instructions
  1. Heat a large soup pot over medium heat. Add a drizzle of vegetable oil, the onion, and garlic to the pan. Saute for 3 minutes, or until they are starting to become fragrant. Add the diced green chilies, poblano pepper, white beans, and 1 teaspoon of each of the spices to the pan. Cook another 4 minutes.
  2. Season the chicken on both sides with the remaining 1 teaspoon of spices and salt and pepper. Add the chicken to the pan and lightly saute it. This helps the chicken retain its juices and stay tender.
  3. Add the chicken stock to the pot. Cover and cook on a low simmer for 30 minutes, or until the chicken is completely cooked through. Remove the chicken from the pot and let it sit for a few minutes on a cutting board. Gently pull the chicken into small, bite-sized pieces with two forks. Add the chicken back to the pot and give it all a good mix. Season to taste with salt and pepper.
  4. Serve the chili hot with your desired toppings.
 
 
 
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