Ingredients:

  • 2 Tbsp Neutral Oil (Avocado or Olive)
  • 1 medium Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 2 large Poblano Peppers, roasted, seeded, and diced
  • 1 (4 oz) can Diced Green Chilies (undrained)
  • 2 tsp Ground Cumin
  • 1 tsp Dried Oregano (Mexican preferred)
  • 1 tsp Mild Chili Powder
  • 5 tsp Salt (plus more to taste)
  • 1/4 tsp Black Pepper (plus more to taste)
  • 3 cups Cooked, Shredded Chicken Breast/Thighs
  • 6 cups Chicken Broth (low sodium)
  • 2 (15 oz) cans Cannellini Beans (white kidney beans), rinsed (reserve 1/2 cup)
  • 2 Tbsp Masa Harina or Corn Flour (optional thickener)
  • 1/2 cup Heavy Cream or Half-and-Half
  • 2 Tbsp Fresh Lime Juice
  • 1/4 cup Fresh Cilantro, chopped (for garnish)

Instructions:

  1. Preheat broiler or oven to high (230°C/450°F). Place whole poblano peppers on a baking sheet and roast until the skin is blistered and blackened on all sides (approx. 10-12 minutes). Transfer to a sealed paper bag for 5 minutes to steam, then peel, deseed, and roughly dice the peppers.
  2. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion and sauté until softened and translucent (5-7 minutes).
  3. Add minced garlic and cook for 1 minute until fragrant. Stir in the cumin, oregano, chili powder, salt, and pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant.
  4. In a small bowl, mash the reserved 1/2 cup of rinsed cannellini beans thoroughly with a fork or immersion blender to create a smooth paste. Set aside.
  5. Add the roasted diced poblano peppers, canned green chilies (undrained), and chicken broth to the pot. Bring the mixture to a gentle simmer.
  6. Stir in the remaining whole cannellini beans and the shredded cooked chicken. Incorporate the mashed bean paste (or mix Masa Harina with 1/4 cup cold broth and stir in) to help bind the chili.
  7. Reduce heat to low, cover partially, and simmer for 30 minutes, allowing the flavors to meld and the chili to slightly thicken.
  8. Stir in the heavy cream and fresh lime juice. Taste the chili and adjust salt and pepper as needed. The final texture should be creamy and hearty.
  9. Ladle the Creamy White Chicken Chili into bowls and garnish generously with fresh cilantro and desired toppings (like cheese or sour cream).