This easy chicken white chili recipe is a creamy version of white chili with white beans, fried chicken, sour cream, poblano peppers, and Anaheim chiles. This is a change from the traditional red pepper.
- 4 Anaheim peppers or poblano peppers
- 1 ½ tablespoons olive oil
- 1 medium-sweet onion, minced
- 2 garlic cloves, minced
- 1 ½ teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon marjoram or oregano
- ⅛ teaspoon ground paprika
- 3 cups chicken stock with low sodium
- 2 cans (15.8 ounces) northern beans, drained and rinsed
- 1 can (15.25 ounces) whole corn, drained
- 2 cups cooked chicken breasts or thighs, diced or shredded
- ½ cup sour cream
- ¼ cup chopped fresh cilantro
- kosher salt and freshly ground black pepper
- Monterey Jack cheese or Pepper Jack cheese (optional)
- Preheat oven to 400 degrees. Cover the pan with aluminum foil.
- Arrange the Anaheim or poblano peppers on a baking sheet, leaving space between them. Let cook for 8-10 minutes. Using tongs, carefully flip and cook for another 8 to 10 minutes.Place them on a cutting board and place a large bowl over them to steam. Steam cook for 30 minutes. Cut off the stems, peel the peppers and remove the skin. Cut the peppers into cubes and let them rest for a few minutes.
- Heat the olive oil in a heavy-bottomed saucepan or saucepan over medium heat.Add the onion and cook until soft. Reduce the heat to low and add the minced garlic, ground cumin, chili powder, marjoram, and cayenne pepper. Cook for 1 minute stirring constantly.
- Add the chicken broth, beans, corn, cooked chicken and diced peppers.
- 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 pan and heat for another 2-3 minutes.
- Turn off the heat, add cream and chopped coriander. Save some cilantro to decorate each bowl. Season with kosher salt and freshly ground black pepper.Pour the chiles into bowls and sprinkle with grated Monterey Jack cheese and chopped cilantro.
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