Title: Creamy White Chicken Chili: A Flavorful Twist on Tradition
Introduction:
Dive into a delightful twist on the classic chili with our Creamy White Chicken Chili recipe. Bursting with flavor and creamy goodness, this chili is a refreshing change from the traditional red chili. Packed with tender chicken, white beans, roasted peppers, and a hint of spice, it’s sure to become a favorite in your kitchen. Join us as we explore the simple steps to creating this comforting and satisfying dish.
Ingredients:
- 4 Anaheim peppers or poblano peppers
- 1 ½ tablespoons olive oil
- 1 medium sweet onion, chopped
- 2 cloves garlic, minced
- 1 ½ teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon marjoram or oregano
- ⅛ teaspoon ground cayenne pepper
- 3 cups low-sodium chicken broth
- 2 (15.8 ounce) cans great northern beans, drained and rinsed
- 1 (15.25 ounce) can whole kernel corn, drained
- 2 cups cooked cubed or shredded chicken breasts or thighs
- ½ cup sour cream
- ¼ cup chopped fresh cilantro
- Kosher salt and fresh ground black pepper
- Monterey Jack Cheese or Pepper Jack Cheese, optional
Instructions:
Step 1: Roast the Peppers
Preheat the oven to 400 degrees Fahrenheit. Place the Anaheim or poblano peppers on a baking sheet lined with aluminum foil. Roast for 8-10 minutes, then carefully flip them with tongs and roast for another 8-10 minutes. Transfer the roasted peppers to a cutting board and cover them with a large bowl to steam for 30 minutes. Peel the peppers, discard the skins, dice them, and set aside.
Step 2: Prepare the Chili Base
In a Dutch oven or heavy pot, heat olive oil over medium heat. Add chopped onion and cook until soft. Reduce the heat to low and add minced garlic, ground cumin, chili powder, marjoram, and cayenne pepper. Cook for 1 minute, stirring constantly.
Step 3: Simmer the Chili
Add chicken broth, drained beans, corn, cooked chicken, and diced roasted peppers to the pot. Simmer for 10 minutes. Remove 2-3 cups of the chili and puree it using an immersion blender or stand blender. Return the pureed chili to the pot and heat for an additional 2-3 minutes.
Step 4: Finish and Serve
Turn off the heat and stir in sour cream and chopped cilantro. Season with kosher salt and fresh ground black pepper to taste. Ladle the chili into bowls and top with shredded Monterey Jack Cheese and additional chopped cilantro, if desired.
Notes:
- Rotisserie chicken works well for this recipe, but any cooked shredded or cubed chicken will do.
- Feel free to use any type of white beans, such as Great Northern beans, navy beans, or cannellini beans.
- If you’re short on time, you can use canned diced green chiles instead of fresh peppers.
- For extra flavor, consider blackening fresh sweet corn in a skillet before adding it to the chili.
- Pureeing a portion of the chili creates a thick and creamy texture. Use an immersion blender or stand blender for this step.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to three months.
Conclusion:
Our Creamy White Chicken Chili is a delightful departure from the ordinary, offering a creamy and flavorful twist on traditional chili. With its tender chicken, hearty beans, and aromatic spices, it’s a comforting and satisfying meal that’s perfect for any occasion. Whether you’re serving it for a cozy weeknight dinner or a gathering with friends, this chili is sure to impress. Give it a try and enjoy the comforting warmth and delicious flavors of this creamy white chicken chili!
