chicken chile, white but not light!
(1 rating)
I created this for a church "Souper Bowl Sunday" last minute, and it was a hit and has been requested for all functions now. Take no offense please, but if you cannot get the correct ingredients, don't attempt to make this...there is just no way to substitute and expect to come up with the same rich flavors and bold overtones that the specific peppers provide--it's not subtle. More pepper makes it "pinker," you can adjust the heat. Make it mellow or spicy with the amount of the peppers... Use of the specific ingredients WILL give you a delicious, rich, white chili like no other.
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(1 rating)
yield
8 serving(s)
prep time
40 Min
cook time
1 Hr
Ingredients For chicken chile, white but not light!
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1rotisserie chicken, deboned
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1 or 2 canchicken breast (13 oz) drained
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2fresh poblano peppers seeded and diced
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1 lgsweet onion diced
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5 clovegarlic (roasted if on hand) minced
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4 canwhite cannellini (white kidney) beans, rinsed and drained
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2 Tbspcumin
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1 Tbspground red chipotle pepper (i use penzeys ordered on line)
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1 1/2 tspground anchero pepper (also penzeys)
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1 tspsalt
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1 qtlow sodium chicken broth
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1 qtbroth you have rendered from the deboned chicken
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3 cgrated sharp white cheddar cheese
How To Make chicken chile, white but not light!
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1Debone chicken and simmer bones for half an hour to make a "stock." Here is a photo of all ingredients for your information. -
2Saute onion, minced poblano pepper, and garlic until just opaque. Add all seasonings and stir to begin releasing the aromas. Add both the low salt broth and the rendered stock along with the bite sized chicken meat and canned chicken meat. Cover, and simmer for 20 minutes. Vegetables should be tender. Broth should be flavorful.
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3Put half of the drained and rinsed beans in the pot. Mash the remaining half either with a potato masher or with a blender. I use a stick blender and add a bit of the hot broth into the mix to make it easier as it is so very thick. Add this back into the soup. Stir well.
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4Add grated sharp cheese, and either pour into crockpot and cook on high for one hour or low for two, or continue to cook on stove-top on simmer for 30 minutes stirring frequently. Taste for heat and seasoning...depending on audience, and serve. Watch for scorching on top of stove!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Chicken Chile, White but not light!:
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