Thursday, August 20, 2009

White Chicken Chili~


White Chicken Chili

Makes 12 servings



4 tablespoons olive oil,

3 pounds boneless,

 skinless chicken breasts, cut into 1/2-inch pieces

1 tablespoon ground chipotle chile pepper

2 1/2 teaspoons ground cumin

1 1/2 teaspoons salt

1 teaspoon ground coriander

3/4 teaspoon ground red pepper (optional)

1 1/2 cups chopped yellow onion

3/4 cup chopped poblano pepper

2 jalapeño peppers, seeded and minced

2 tablespoons minced garlic

4 bay leaves
1 quart chicken broth

2 (4-ounce) cans diced green chiles

2 (19-ounce) cans cannellini beans, drained

2 (16-ounce) cans navy beans, drained

4 cups grated Monterey Jack cheese

1 cup sour cream


In a Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add chicken, ground chipotle chile pepper, cumin, salt, coriander, and red pepper. Cook, stirring constantly, for 8 to 10 minutes, or until chicken is browned. Remove chicken to a bowl. In same Dutch oven, heat remaining 2 tablespoons olive oil over medium heat. Add onion, poblano pepper, jalapeño peppers, garlic, and bay leaves. Cook for 4 to 5 minutes, stirring constantly, until tender. Add chicken, chicken broth, and green chiles. Bring to a boil; reduce heat to a simmer, and cook, uncovered, for 15 minutes, stirring occasionally. Add beans; cook for 45 minutes, stirring occasionally. Remove and discard bay leaves. Add cheese and sour cream, stirring just until cheese is melted. 



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