White Chili with Chicken and Poblano Peppers would be considered a little more on the New side with our family menu. I wanted to make something hearty but different when it came to Chili to enjoy on chilly Florida nights, believe it or not here in Central Florida we get a few shortly after the last week of October.When coming up with my recipe for White Chili I decided to use White Northern Beans, Chicken Breasts, Poblano peppers, Jalapeno peppers, red onions , white onions and top it off with a few of my all time favorite toppings such as Cilantro, Scallions, Sour Cream and Lime wedges.
White Chili with Chicken and Poblano Peppers
- 4 large boneless chicken breasts, cooked & diced
- 3 cans white Northern beans
- 2 poblano peppers, chopped
- 1 medium jalapeño pepper, minced seeds removed
- 5 cups chicken broth
- 1/2 cup red large onion, chopped
- 1/4 cup minced white onion
- 1/4 cup cilantro, chopped
- 3 garlic cloves, minced
- 1 lime, juiced
- 1/2 tablespoon ground cumin
- 1 teaspoon Chipotle chili powder
- Kosher salt
- freshly ground black pepper
- cilantro, for garnish
- scallions, garnish
- sour cream, for topping
- 2 limes, sliced into wedges
- Drain and rinse the canned white beans.
- Add the olive oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soften, about 5-6 minutes.
- Season the vegetables with salt and pepper.
- Add the cumin and chipotle powder. Continue to sauté for 1 more minute to toast the spices.
- Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and simmer for 15 more minutes. After 15 minutes, taste and adjust seasoning if needed.
- Stir in the diced chicken and cilantro. Simmer for 7-10 minutes or until heated through. Serve the chili in individual bowls with garnishes and toppings from above.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.