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
In a 12 quart stockpot, melt together butter and olive oil. Add white onion and garlic, then cook and stir until fragrant.
Add flour to stockpot, then quickly stir with the veggies until the flour absorbs the butter.
Season with cayenne pepper, dried oregano, cumin, salt, and white pepper, then stir to mix.
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.