White Chicken Chili

As we enter the cozy meal era I’m always on the lookout for comforting and filling meals that can either feed a lot of people or can be frozen for later reheating.

Course Soup

Cuisine American, southwest

Prep Time 10

Cook Time 1 10

Servings

Calories 687kcal

Author Kylie Mazon-Chambers

Ingredients

For the white chicken chili:

2 medium poblano peppers
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 (7-ounce) cans diced green chilies
1 tablespoon ground roasted coriander
1 teaspoon dried oregano
6 cups chicken stock
1½ pounds boneless, skinless chicken breasts
Kosher salt, as needed
2 cups frozen roasted corn, thawed
1 (12-ounce) can pinto beans, drained and rinsed
1 (12-ounce) can great northern beans, drained and rinsed
½ cup heavy cream

For serving:

1 cup sour cream
1 cup shredded pepper jack cheese
1 medium haas avocado, pitted, peeled and sliced
¼ cup pickled jalapeño peppers
Small bunch cilantro
1 cup crushed tortilla chips

US Customary - Metric

Instructions

For the white chicken chili:

Char poblano chilies over gas flame or in a broiler until blackened on all sides.
Enclose the charred chilies in a paper bag for 10 minutes. After roasting the poblanos, carefully peel off the charred skin, being careful to keep the stem intact. Remove the stem and discard along with the seeds. Dice the roasted poblanos.
Heat a large skillet over medium heat, add the oil and heat through. Add onions and garlic and sauté until tender, about 6 minutes. Add the fire-roasted poblano peppers, diced green chilies, coriander and oregano, stirring to combine.
Add the chicken stock and nestle in the chicken breasts. Bring to a boil then cover and simmer over medium-low heat until the chicken is cooked through and tender, about 45 minutes.
Remove the chicken to a cutting board and shred it.
Season the chili with salt. Return the shredded chicken to the pot with the corn and beans. Add the cream and stir to combine.

For serving:

Ladle into bowls and serve topped with sour cream, cheese, avocado, jalapeño peppers, cilantro and tortilla chips. Serve warm.

Video

Notes

Store this soup refrigerated in an airtight container for up to 4 days or freeze in resealable plastic bags for up to 3 months.

Nutrition