White Chicken Poblano Chili Recipes
WHITE CHILI
Simmer Ellie Krieger's healthy, satisfying White Chili recipe from Food Network, brimming with ground chicken, white beans and fresh poblano peppers.
Provided by Ellie Krieger
Categories main-dish
Time 1h6m
Yield 6 servings, serving size: 1 1/2 cups
Number Of Ingredients 17
Steps:
- Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, celery, poblanos, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds.
- Add the ground turkey and cook, breaking up the meat with a spoon, until the meat is no longer pink about 2 minutes. Add the white beans, broth and oregano. Cook, partially covered, stirring occasionally, for 25 minutes.
- Add the hominy and salt and more cayenne pepper, to taste, and continue cooking, partially covered, 10 minutes longer. Ladle into individual bowls and top each serving with 1 tablespoon of yogurt and 1 1/2 teaspoons of cilantro. Garnish with a lime wedge.
Nutrition Facts : Calories 320, Fat 6 grams, SaturatedFat 0.5 grams, Cholesterol 30 milligrams, Sodium 310 milligrams, Carbohydrate 37 grams, Fiber 9 grams, Protein 31 grams
WHITE CHICKEN POBLANO CHILI
This is the best white chicken chili ever! It can be medium spicy to very spicy, so adjust your peppers to your taste! This is so so wonderful and definitely a comfort food. It's great leftover as well. Also, make sure to adjust amount of chicken broth to your liking, it can go from very hearty, to a more soupy texture.
Provided by MelvinsWifey
Categories Chicken Breast
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 615.7, Fat 25.9, SaturatedFat 6.8, Cholesterol 145.3, Sodium 947.4, Carbohydrate 35.4, Fiber 11, Sugar 6.6, Protein 59.8
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