Description
Simmering comfort defines this white chicken chili recipe from Mexican culinary traditions. Home cooks can savor hearty flavors through tender chicken, creamy beans, and zesty green chiles that promise satisfying warmth.
Ingredients
Scale
- 2 cups chicken breasts or chicken thighs (cooked, cubed, or shredded)
- 4 Anaheim or poblano peppers
- 3 cups low sodium chicken broth
- 2 (15.8 oz) cans great northern beans (drained and rinsed)
- 1 (15.25 oz) can whole kernel corn (drained)
- 1 medium sweet onion (chopped)
- ½ cup sour cream
- ¼ cup fresh cilantro (chopped)
- 1 ½ tbsps olive oil
- 2 cloves garlic (minced)
- 1 ½ tsps ground cumin
- 1 tsp chili powder
- ½ tsp marjoram or oregano
- 1/8 tsp ground cayenne pepper
- Kosher salt (to taste)
- Fresh ground black pepper (to taste)
- Monterey Jack or Pepper Jack cheese (optional for garnish)
Instructions
- Roast Peppers: Position Anaheim or poblano peppers on a foil-lined baking sheet at 400°F, creating space between them. Roast for 8-10 minutes, flipping once, until skins develop distinctive blisters and char marks.
- Prepare Peppers: Transfer roasted peppers to a covered cutting board, allowing them to steam for 30 minutes. Peel away charred skin, remove stems, and dice into uniform pieces.
- Build Flavor Base: In a Dutch oven, sauté onions in olive oil until translucent. Reduce heat and introduce garlic, cumin, chili powder, marjoram, and cayenne pepper, stirring to release aromatic qualities.
- Combine Ingredients: Pour chicken broth into the pot, adding beans, corn, cooked chicken, and roasted peppers. Simmer gently for 10 minutes to meld flavors.
- Enhance Texture: Extract 2-3 cups of chili and puree using an immersion blender, creating a creamy consistency. Return pureed mixture to the pot, stirring and heating for 2-3 minutes.
- Finish and Serve: Remove from heat, fold in sour cream and cilantro, seasoning with kosher salt and fresh ground black pepper. Ladle into bowls and garnish with shredded Monterey Jack or Pepper Jack cheese and additional cilantro.
Notes
- Pepper Roasting Technique: Ensure even charring by spacing peppers and using tongs to flip, creating a perfect smoky flavor base for the chili.
- Flavor Layering Strategy: Sauté spices with onions and garlic to unlock deep, complex aromatics that build a rich foundation for the dish.
- Texture Enhancement Trick: Partially puree the chili to create a creamy consistency while maintaining some chunky elements for a satisfying mouthfeel.
- Finishing Touch Finesse: Add sour cream and fresh cilantro off the heat to preserve their bright flavors and prevent curdling or wilting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 26g
- Cholesterol: 80mg