WHITE CHICKEN CHILI

WHITE CHICKEN CHILI
Ingredients

• 4 Anaheim chiles or poblano chiles
• 1 ½ tablespoons olive oil
• 1 medium-sweet onion, chopped
• 2 cloves garlic, chopped
• 1 ½ teaspoons ground cumin
• 1 teaspoon chili powder
• ½ teaspoon marjoram or oregano
• ⅛ teaspoon ground cayenne pepper
• 3 cups Low-Sodium Chicken Broth
• 2 15.8-ounce cans Great Northern Beans, drained and rinsed
• 1 15.25-ounce can whole corn kernels, drained
• 2 cups chicken breasts or cooked chicken thighs, diced or shredded
• ½ cup sour cream
• ¼ cup chopped fresh cilantro
• Kosher salt and freshly ground black pepper
• Monterey Jack cheese or optional Pepper Jack cheese

Instructions

Preheat oven to 400 degrees. Cover a baking sheet with aluminum foil.
Place the Anaheim or poblano chiles on the baking sheet, spaced apart.Roast for 8-10 minutes. Carefully turn over with tongs and roast for another 8-10 minutes. Place them on a cutting board and place a large bowl on top to steam them. Steam for 30 minutes. Cut off the stems, peel the peppers and remove the peel.Cut the peppers into cubes and let them rest for a few minutes.
Heat the olive oil in a saucepan or heavy pot over medium heat. Add the onion and cook until soft. Reduce heat to low and add minced garlic, ground cumin, chili powder, marjoram, and cayenne pepper. Cook for 1 minute, stirring constantly.Add chicken broth, beans, corn, cooked chicken and diced peppers. Let simmer for 10 minutes. Take out 2-3 cups of chili and puree the chili with a hand blender or stand mixer. Add the chili puree back to the pot and heat for another 2-3 minutes.
Turn off the heat and add the sour cream and chopped coriander.Save some cilantro to decorate each plate. Season with kosher salt and freshly ground black pepper. Pour chili into bowls and top with grated Monterey Jack cheese and chopped cilantro.

Notes

Fried chicken works great for this recipe, but any shredded or diced cooked chicken will work too.
Any white beans, such as Great Northern beans, white beans, white beans or cannellini beans, are suitable for this recipe.If you’re in a hurry, omit the fresh poblano and Anaheim chiles and add two (7 ounce) cans of diced green chiles.
Fresh sweet corn can be replaced with canned corn. If you have time and enjoy cooking, you can blacken the corn in a pan to add even more flavor.
For a thick, creamy consistency, puree several cups of chili and return to the pot. This can be done with a hand blender directly in the pot, with a Pyrex measuring cup and a hand blender, or in a stand mixer.Don’t forget to remove the middle lid of the stand mixer to allow the steam to escape.

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