White Bean Chicken Chili
05-01-2014, 08:33 AM
#1
Super Member
Thread Starter
Join Date: Nov 2013
Location: Green Valley AZ
Posts: 2,574
White Bean Chicken Chili
Saturday night Mr. Bill is hosting his monthly poker game instead of snacks I always make a meal for all of them. Since I am usually not here it has to be something I can put together and it will keep in the crockpot this one is a crowd favorite. I will usually have sour cream available too in case it gets too spicy
White Bean Chicken Chili
Serves: 8
Ingredients
8 to 9 poblano peppers, roasted, peeled and chopped
3 medium onions
1 yellow bell pepper
3 tablespoons olive oil
2 cloves garlic, pressed
1 teaspoon chili powder
1 teaspoon ancho chili powder
5 boneless, skinless chicken breasts, diced chicken thighs are good too
12 to 15 tomatillos, washed, paper-like skins removed
1 quart chicken broth
Jalapeno or serrano peppers if needed for spice (poblanos will vary in their heat)
Salt and freshly ground black pepper
2 (15-ounce) cans white beans rinsed, drained
1/2 cup chopped cilantro leaves, plus more for garnish
Lime slices, for garnish
Directions
Roast the poblano peppers on a grill or under the broiler turning often, until blackened and soft. Place them in a bowl covered with plastic wrap to cool (this will make peeling them easier). When cool; peel, seed and dice the poblano peppers.
Dice the onions and bell pepper. Heat the oil in a large Dutch oven or kettle. Add onions, yellow bell pepper, poblano peppers, pressed garlic, chili powder and ancho chili powder. Saute this mixture until the onions are tender, 5 to 7 minutes. Add the diced chicken breast and continue to cook until chicken is fully cooked, 10 to 15 minutes depending on the size of your dice.
Wash and stem the tomatillos then run them through a food processor until they are pulverized, but still have some texture (you could dice them by hand, but this will leave the tomatillo skins floating around in your finished product). Add the tomatillos and the broth to the chicken and pepper mixture.
After this is heated through (about 10 minutes), check the spiciness and, if necessary, add either a finely chopped jalapeno or serrano pepper for more heat (we're looking for a slow, sustained burn, not fire). Season, to taste, with salt and pepper. Simmer for 30 minutes to meld the flavors. Add the beans and cilantro, cook a final 5 minutes to heat thoroughly and serve with a garnish of cilantro and lime slice.
White Bean Chicken Chili
Serves: 8
Ingredients
8 to 9 poblano peppers, roasted, peeled and chopped
3 medium onions
1 yellow bell pepper
3 tablespoons olive oil
2 cloves garlic, pressed
1 teaspoon chili powder
1 teaspoon ancho chili powder
5 boneless, skinless chicken breasts, diced chicken thighs are good too
12 to 15 tomatillos, washed, paper-like skins removed
1 quart chicken broth
Jalapeno or serrano peppers if needed for spice (poblanos will vary in their heat)
Salt and freshly ground black pepper
2 (15-ounce) cans white beans rinsed, drained
1/2 cup chopped cilantro leaves, plus more for garnish
Lime slices, for garnish
Directions
Roast the poblano peppers on a grill or under the broiler turning often, until blackened and soft. Place them in a bowl covered with plastic wrap to cool (this will make peeling them easier). When cool; peel, seed and dice the poblano peppers.
Dice the onions and bell pepper. Heat the oil in a large Dutch oven or kettle. Add onions, yellow bell pepper, poblano peppers, pressed garlic, chili powder and ancho chili powder. Saute this mixture until the onions are tender, 5 to 7 minutes. Add the diced chicken breast and continue to cook until chicken is fully cooked, 10 to 15 minutes depending on the size of your dice.
Wash and stem the tomatillos then run them through a food processor until they are pulverized, but still have some texture (you could dice them by hand, but this will leave the tomatillo skins floating around in your finished product). Add the tomatillos and the broth to the chicken and pepper mixture.
After this is heated through (about 10 minutes), check the spiciness and, if necessary, add either a finely chopped jalapeno or serrano pepper for more heat (we're looking for a slow, sustained burn, not fire). Season, to taste, with salt and pepper. Simmer for 30 minutes to meld the flavors. Add the beans and cilantro, cook a final 5 minutes to heat thoroughly and serve with a garnish of cilantro and lime slice.
05-02-2014, 11:26 AM
#3
Super Member
Thread Starter
Join Date: Nov 2013
Location: Green Valley AZ
Posts: 2,574
Thread
Thread Starter
Forum
Replies
Last Post
