White Chicken Chili with Roasted Peppers

Adriana Torres

By
@mexicrave

This is one of my husband’s favorite recipes year round. I love it too and prefer it over the typical chili made with ground beef. What I love about this recipe (aside from its deliciousness) is that there is no need to use flour in order to thicken the broth. The consistency of chili is obtained by blending a portion of the beans with broth and milk and then it simmers on the stove until it thickens. Hope you give this recipe a try.


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Serves:

4 appetizer portions or 2 medium size bowls

Cook:

30 Min

Method:

Stove Top

Ingredients

2
small chicken breasts, chopped
2 can(s)
cannellini beans
1/2 can(s)
yellow corn
4
roasted, peeled, deseeded, and chopped green anaheim peppers
1/2 c
water
1/2 c
whole milk
1/4 c
heavy cream
1/2 c
shredded chihuahua cheese
1/2 Tbsp
chicken bouillon (more or less according to taste)
1/2 tsp
freshly cracked black (or white) pepper
1 tsp
cooking oil

Directions Step-By-Step

1
In a medium pot, add 1 tbsp. cooking oil. Add chicken. Season with a pinch of salt and cook until slightly browned.
2
Meanwhile, drain the beans. Add 1 1/2 cans of beans into a blender reserving half a can. Add milk and water and blend until smooth.
3
Once chicken has cooked, pour the bean mixture into the pot. Add green chiles, corn, the rest of the beans, and the heavy cream.
4
Add chicken bouillon according to taste and season with pepper.
5
Simmer for 20 minutes on medium low stirring frequently to keep the chili from sticking to the bottom of the pot and burning.
6
Serve immediately and top with shredded Chihuahua cheese.

About this Recipe

Course/Dish: Chili
Main Ingredient: Beans/Legumes
Regional Style: American
Collection: Winter Recipes