White Chicken Chili With Roasted Peppers Recipes

WHITE CHICKEN CHILI

Steps:

• In a food processor, blend ½ of the beans (1 can) with 1 cup of the chicken broth. Set aside both the puréed beans and the remaining whole beans.
• Add the oil to a large pot or Dutch oven and heat it over medium-high heat. Add the onion, jalapeño pepper and poblano peppers and cook, stirring frequently, until soft, 4 to 5 minutes. Add the garlic and cook for one minute more. Add the cumin, coriander and ancho chili powder and continue to cook, stirring frequently, for one minute more to toast the spices. Add the chicken broth, puréed beans and ½ teaspoon of salt; bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes.
• Stir in the shredded rotisserie chicken, reserved whole beans, corn, and lime juice; bring back to a simmer and cook until everything is heated through, about 5 minutes. Taste and adjust seasoning with more salt and lime juice, if necessary. Stir in the cilantro. (Note that the broth will be somewhat soupy -- that's how it is supposed to be. It thickens the longer it sits; see note below.) Ladle the chili into bowls and serve with sour cream, crushed tortilla chips, and lime wedges.
• Note: The seeds and ribs in the peppers hold all of the heat. I don't use them to keep the chili mild and family-friendly, but if you like a spicy chili, save them and stir some in at the end. (If you do touch the seeds, be sure to wash your hands well and avoid touching your eyes.)
• Note: The chili thickens as it sits. If you make it ahead of time, you will probably need to add more broth or water to thin it out.
• Note: Nutrition info does not include optional toppings.
• Freezer-Friendly Instructions: The chili can be frozen for up to 3 months. Reheat it on the stovetop over medium-low heat until hot. (The chili will thicken up some when frozen, so you'll likely need to add some broth when reheating.)

ROASTED VEGETABLE WHITE CHICKEN CHILI

Steps:

• Preheat oven to 425°F Cut poblano peppers in half, lengthwise; remove stems, seeds and membranes. Place the peppers (cut sides up), the onion wedges and garlic cloves on a foil- lined baking sheet. Drizzle with 1 tablespoon of the oil. Roast 20 to 25 minutes or until peppers are charred and very tender. Bring up foil around pepper mixture to enclose. Let stand about 15 minutes or until cool enough to handle. Use a sharp knife to loosen the edges of the skins; gently pull off skin and discard. Peel garlic. Chop peppers, onion, and garlic.**
• In a large Dutch oven heat the remaining 1 tablespoon oil over medium heat. Add the roasted peppers, onions, and garlic; and the cumin; oregano; coriander; and cayenne pepper. Cook and stir 2 minutes.
• Stir in beans and broth. Using a potato masher or fork, mash beans until chili is slightly thickened. Add corn. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in chicken and sour cream; heat through. Season to taste with salt and black pepper.
• If desired, top with chopped avocado, cilantro, cheese, tortilla chips, and/or pepitas. Serve with lime wedges.

WHITE CHICKEN CHILI

Steps:

• Combine the seasonings and set aside.
• Melt the butter in a 4 1/2-quart pot. Add the diced onions and jalapeno pepper and cook for 5 minutes. Add the garlic and cook for 1 minute.
• Add the flour and toss to coat. Cook for 2 minutes, until raw flour smell is gone.
• Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner.
• Optional: Reserve 1 heaping cup of drained beans and combine it with ½ cup broth. Blend in a food processor, blender, or immersion blender. Add it to the soup along with the remaining whole beans. (This helps to thicken the broth. Otherwise, all beans can be added whole.)
• Add the seasonings, hot sauce, Worcestershire sauce, and green chilies. Bring to a boil. Let it boil for 15 minutes, uncovered, then reduce to a simmer.
• Season each side of the chicken with salt/pepper. Add the chicken and the corn to the pot and let it simmer gently for 15-20 minutes, uncovered. (Cooking too rapidly will make the chicken tough.) Stir throughout cooking to lift any beans that may have settled to the bottom.
• Remove the chicken and shred it once cooked through. Return it to the pot.
• Reduce heat to low and stir in the softened cream cheese. Stir continuously until the cheese is fully melted into the chili.
• Taste and adjust seasonings as needed. Serve with cornbread!

MELISSA D'ARABIAN'S WHITE CHILI WITH QUICK-ROASTED GARLIC

Steps:

• Make the roasted garlic: Toss the 12 cloves garlic with the olive oil and 1 teaspoon water in a microwave-safe bowl. Cover, leaving a vent, and microwave until soft, about 90 seconds. Let cool, covered.
• Prepare the chili: Preheat the broiler. Cook the shallots in the olive oil in a large saucepan over medium-low heat until caramelized, about 20 minutes. Meanwhile, place the chiles on a foil-lined broiler pan and broil until charred on all sides, turning, about 8 minutes. Transfer to a bowl, cover with plastic wrap and let cool. Peel the peppers with your fingers or a paring knife. Stem, seed and chop.
• Add the minced garlic to the shallots and cook until fragrant, about 2 minutes. Add the flour and cook, stirring, until toasted, about 3 minutes. Increase the heat to high and add the wine; simmer 2 minutes, scraping up any browned bits from the pan. Add the roasted chiles, 6 cups broth, the chicken, chili powder, cayenne, beans, and salt and black pepper to taste. Return to a simmer.
• Meanwhile, squeeze the soft pulp from the roasted garlic into a blender or food processor. Add the remaining 1 cup broth and process until smooth. Add to the chili and simmer until thickened, about 30 minutes, adding the spinach during the last 5 minutes. Add the paprika and cream and season with salt and pepper. Garnish with the cheese.

WHITE CHICKEN CHILI

Steps:

• Place Canola oil, garlick and onion in a pan and saute on medium heat till soft or browned.
• Add celery and carrots and let saute for about 3 minuted till semi soft.
• Combine the rest of the ingrediants (Not the sour cream and cheese) in a large pot, or slow cooker, and let heat on low for about 2-3 hours to let the flavors meld.
• Serve in soup bowls and garnish with the sour cream and cheese to tast.

WHITE CHICKEN CHILI

Steps:

• In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne; bring to a boil., Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender., Top each serving with cheese and, if desired, jalapeno pepper.Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

WHITE ROTISSERIE CHICKEN CHILI

Steps:

• Combine chicken stock, chicken, beans, corn, chiles, chili seasoning mix, chicken bouillon, onion powder, and pepper in a pot; bring to boil.
• Reduce heat and let simmer for at least 1 hour. Add sour cream in the last 15 minutes and stir to combine. Garnish with cilantro.

WHITE CHILI II

Steps:

• In a large skillet, heat olive oil over medium heat. Add chicken, and saute until cooked through. Remove the chicken from the pan.
• Saute the onion, red bell pepper, yellow bell pepper, jalapeno chile peppers and garlic in the same skillet. Return the chicken, along with the ginger, salt, sage, cumin and white pepper. Mix thoroughly.
• In a separate small saucepan or skillet, melt butter or margarine over medium heat. Stir in flour to make a roux. Whisk in the chicken broth and mix all together. Stir this mixture into the sauteed chicken and vegetables.
• Stir in the beans with can liquid, and simmer all over low heat for 15 to 20 minutes or until cooked and heated through.

WHITE CHICKEN POBLANO CHILI

Steps:

• Heat oil in large skillet.
• Season chicken with salt and pepper and cook in hot skillet 4 minutes without moving on each side. Reserve 1 tablespoons fat from skillet, and set aside.
• Discard skin and remove chicken to a plate.
• In food processor, mix 2 of the jalapenos, 2 of the poblanos, 2 of the anaheims, and all of the sliced onion into a chunky salsa. (you may have to do this in 2 batches).
• With reserved chicken fat, sautee the pepper/chili/onion mix, minced garlic, cumin, coriander, and salt for 10 minutes.
• Transfer 1 cup of the sauteed mix to empty food processor. Add 1 cup beans, 1 cup broth and mix 20 seconds.
• Add remaining sauteed mix, veggie/broth mix, remaining broth, and chicken breasts to large pot, and bring to a boil. Simmer, covered, 20 minutes.
• Transfer chicken to a plate.
• Into pot, stir remaining beans, simmer 10 minutes.
• When chicken is cool, shred, then add back to pot.
• Mince remaining jalapeno, poblano, and anaheim, and add to pot.
• Stir in lime juice, cilantro, green onions and return to simmer 10 minutes.
• Add salt and pepper to taste.
• Serve with sour cream, tortilla chips, and lime wedges.
• ***If you are using thighs instead of breasts, increase cooking time from 20 to 40 minutes.