Yield
6 servings
Time
1 hour 20 minutes
This white bean chicken chili is made with tender chicken, homemade chicken broth, roasted poblano chilis, and white cannellini beans. It’s total comfort food!
‣ 6 poblano chili peppers, or 4 oz canned green chilies ‣ 10 cup water ‣ 1 whole chicken, cut into 8 pieces, any weight * ‣ 2 tablespoon unsalted butter ‣ 2 tablespoon olive oil ‣ 2 yellow onion, chopped ‣ 2 teaspoon fresh garlic, minced ‣ 3 tablespoon all-purpose flour ‣ 1/2 teaspoon cayenne pepper ‣ 1 teaspoon dried oregano ‣ 1 teaspoon cumin, ground ‣ 1 teaspoon salt, or to taste ‣ 1/2 teaspoon white pepper ‣ 43.5 ounce cannellini beans, (3 14.5 oz cans) rinced and drained ‣ 1 cup mexican blend cheese, for garnish ‣ 1/3 cup sour cream, for garnish
1
In a 12 quart stockpot, melt together butter and olive oil. Add white onion and garlic, then cook and stir until fragrant.
2
Add flour to stockpot, then quickly stir with the veggies until the flour absorbs the butter.
3
Season with cayenne pepper, dried oregano, cumin, salt, and white pepper, then stir to mix.
4
Add the green chilies (whether made from scratch or from a jar), shredded chicken, cannellini beans, and chicken broth, then stir well. Once done, let it simmer and cook.