Try this recipe for a flavorful and satisfying white chicken chili.
1 serrano chile
1 jalapeño pepper
1 medium onion, peeled and halved
4 cups unsalted chicken stock, divided
2 tablespoons all-purpose flour
1 1/2 teaspoons adobo sauce
1 chipotle chile, canned in adobo sauce
2 (15-ounce) cans unsalted cannellini beans, rinsed, drained, and divided
5 1/2 teaspoons olive oil
8 garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon dried oregano
3/4 teaspoon ground coriander
1 pound ground pork
2 pounds skinless, boneless chicken breasts, cut into bite-sized pieces
3 cups fresh white corn kernels
1 (15-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
1 cup half-and-half
3/4 cup chopped fresh cilantro, divided
1/3 cup plus 1 1/2 teaspoons fresh lime juice, divided
2 3/8 teaspoons kosher salt, divided
1 medium ripe peeled avocado
1/3 cup light sour cream
3/4 cup diced tomatillo
How to Make It
Preheat broiler to high.
Arrange first 3 ingredients on a foil-lined baking sheet. Coat with cooking spray. Place pan on middle oven rack; broil 15 minutes or until charred on all sides, turning occasionally. Wrap peppers in foil; let stand 5 minutes. Peel peppers; discard peels, stems, and seeds. Combine peppers, onion, 1/2 cup stock, flour, adobo sauce, chipotle, and 1 can cannellini beans in a blender; process until smooth.
Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add garlic to pan; sauté 30 seconds. Add cumin, oregano, and coriander to pan; sauté 30 seconds. Add pork; cook 4 minutes, stirring to crumble. Stir in onion mixture and remaining 3 1/2 cups stock. Bring to a boil; reduce heat, and simmer 20 minutes, stirring frequently.
Add chicken to pan; cook 5 minutes. Stir in remaining can of cannellini beans, corn, and chickpeas; cook 7 minutes. Reduce heat to medium-low. Stir in half-and-half, 1/2 cup cilantro, and 1/3 cup juice; cook 3 minutes. Stir in 2 1/4 teaspoons salt.
Place avocado in a small bowl; mash with the back of a fork. Stir in sour cream, remaining 1 1/2 teaspoons juice, and remaining 1/8 teaspoon salt. Serve chili with remaining 1/4 cup cilantro, avocado cream, and tomatillo.
This takes a while to prepare, but it's worth it and we ate the leftovers for days. I omitted the corn and chickpeas and used 3 cans of cannellini beans (personal preference), which simplified things a bit. I think next time I'll use all ground meat (maybe ground chicken) and omit the chicken breast, since I didn't love the texture of that and it didn't add much flavor-wise.
We are a chili loving family and we REALLY love this White Chicken Chili. A bit labor intensive and very well worth it. The roasted chili peppers lend a toasty, warm flavor and the avocado cream is our new favorite chili topper. Bon Appétit , for sure :-)
This is definitely a weekend meal because it takes a lot of time. But the effort is worth it. Being the dead of winter, no fresh white corn. I used frozen (thawed) yellow corn so the finished product wasn't "white" but fabulous flavor with a lot of depth and nuance. Yes, nuance in a chili. DH forgot the tomatillo at the store so we omitted that. Didn't really miss it. Make this. My whole family loved it and yours will too.
This was excellent. As other reviews stated it is time consuming so I won't have this in my weekenight rotation, but it will definitely make the weekend rounds. I accidentally forgot the corn, but was still delicious. I may try this without the chicken, I really enjoyed the ground pork and I think it will stand up without the extra meat as well.
I made half this recipe for 2 of us but I used the full amount of the chiles and adobo. It was not too spicy at all. In general, there was something "off" about the flavors. It needed something maybe more cilantro or cumin or some chile powder??? Half the recipe would serve 5 for a full meal. The avocado cream was pretty bland but it added to the flavor overall as did the diced tomatillo.
This is one of the best recipes I've ran across in years. I've made it a few times over the past couple months.Just one comment- no need to worry about the tomatillos. The avocado and sour cream is awesome on its own. I'm currently working on converting this one to vegetarian. 😄Definitely recommend this one. Yum!!!
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