White Chicken Chili
White Chicken Chili with all the fixings is a comforting fall meal you can make ahead!
Servings: 8
Equipment
- Dutch oven
Ingredients
roasted chiles
- 4 fresh mild Hatch chiles , or other mild fresh Mexican chiles like poblano or Anaheim.
chili
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 large yellow onion, peeled and chopped
- 4 cloves garlic , minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp dried oregano
- 1 tsp sea salt
- 32 oz chicken stock
- juice of 1 lime
- 4 ears corn, kernels removed, 2 cobs reserved.
- 1.5 lb cooked chicken, diced
- 30 ounces canned white beans, drained and rinsed
- salt and fresh cracked black pepper to taste
- 1/2-1 cup heavy cream
- 2 Tbsp masa harina, dissolved in a little water to make a slurry.
- 1 cup Mexican cheese blend, shredded
garnish, optional
- fresh cilantro
- diced avocado
- shredded cheese
- lime wedges
- jalapeño, minced
- tortilla strips*
Instructions
Roast the chiles
- Line a baking sheet with foil and place the chilis on top. Place the pan under the broiler and broil until the chiles have blackened. Use tongs to flip them to blacken on the other side. Watch carefully, this happens almost instantly.
- Use tongs to place the chiles into a heavy duty ziplock bag and allow them to steam for about 10 minutes. Remove the chiles, trim off the stem ends, and carefully peel off the skin. It will peel off easily. Remove any seeds.
- Dice the roasted chile flesh and set aside.
make the chili
- Heat the olive oil and butter in a Dutch oven. Sauté the 1 large yellow onion and 4 cloves garlic until they start to soften. Add the 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp dried oregano and 1 tsp sea salt and saute for a couple more minutes, stirring constantly.
- Add the 32 oz chicken stock and juice of 1 lime along with the kernels of 4 ears corn and the reserved 2 cobs.
- Bring up to a simmer uncovered, and then turn down the heat and let gently simmer (lid on) for about 10-15 minutes. Check often so that the broth does not boil furiously. It should be at a gentle simmer.
- Remove the cobs and discard. Now add the chopped roasted chiles and your diced 1.5 lb cooked chicken along with the canned white beans that have been drained. Add 1/2 cup cream and the masa harina slurry. Stir well.
- Bring the chili back to a simmer and taste to adjust any of the seasonings. You may want to add more spices, more salt, or more lime, or more cream, for instance. Note: if you are making this ahead, this is the point you will allow to cool and then refrigerate. You will finish cooking before serving.
- Let the chili simmer for another 10-15 minutes until slightly thickened. Sprinkle in the shredded 1 cup Mexican cheese blend and stir to melt. Serve in bowls with cilantro rice, if desired. Top with your favorite chili toppings.
Notes
*To make fried tortilla strips:
- Slice corn tortilla into thin strips.
- Heat a layer of oil until hot in a skillet
- Fry the strips, in batches, until crispy. About 1 minute.
- Drain on paper towels and season with salt.
Nutrition
Calories: 516 kcal · Carbohydrates: 42 g · Protein: 38 g · Fat: 23 g · Saturated Fat: 9 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 8 g · Trans Fat: 0.1 g · Cholesterol: 100 mg · Sodium: 741 mg · Potassium: 995 mg · Fiber: 7 g · Sugar: 7 g · Vitamin A: 522 IU · Vitamin C: 8 mg · Calcium: 281 mg · Iron: 5 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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