White Chicken Chili
This white chicken chili is far from boring. It's packed with heat, flavor, and all that good stuff!
Ingredients
- 8 Garlic cloves minced
- 1 White onion diced
- 2 cans Northern Beans juice drained
- 1 Jalapeno* finely chopped
- ½ lb. Anaheim peppers**
- 1 tbsp. Cumin
- 2 tsp Ancho chili powder
- 1 Juice of lime
- 4 cups Chicken stock
- ½ cup Cilantro chopped
- 1 tsp Mexican Oregano
- 1 Rotisserie Chicken shredded and skin removed
- 3 tbsp. Extra Virgin Olive Oil divided
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
- Transfer the Anaheim peppers** to the baking sheet. Drizzle the 2 tablespoons of the olive oil over the peppers. Roast for 10 minutes. Using a tongs turn over the Anaheim peppers and roast for an additional 10-15 minutes. Set aside and allow to cool.
- Add the remaining tablespoon of olive oil to a large Dutch oven and heat over medium-high heat. Add the onions, garlic, and jalapeno pepper to the pot and cook for 5 minutes. Season to taste with salt and pepper.
- Add the cumin, ancho chili powder, and Mexican oregano. Sauté until fragrant, approximately 1 minute.
- Add half of the white beans into the large Dutch oven. Place the other half into a blender along with the lime juice, 2 cups of chicken stock, and roasted Anaheim peppers. Blend until well combined.
- Transfer the mixture into the Dutch oven, along with the remaining 2 cups of chicken stock. Lower the temperature and allow to simmer for 20 minutes.
- Season to taste, if necessary. Stir in the shredded rotisserie chicken and cilantro. Allow to simmer until well heated, approximately 5-10 minutes. Serve hot.
Notes
*Remove the membrane and seeds of the jalapeno, for a mildly spiced white chicken chili.
**You can substitute the Anaheim peppers with 3 medium-sized poblano peppers.