Verde white bean chicken chili
Directions
- 1Chop the onion.
- 2De-seed and remove the rib out of the jalape c3 0o.
- 3Chop the jalape c3 0o.
- 4Mince the garlic.
- 5Fire roast the Poblano pepper on the stove until it turns black and start turning it.
- 6Put the roasted Poblano pepper in a Ziploc bag and steam it for 10 minutes to peel the skin.
- 7Scrape off the skin of the Poblano pepper with your knife and chop it.
- 8Add olive oil in a dutch oven.
- 9Add the onion and jalape c3 0o into the dutch oven.
- 10Add salt and pepper.
- 11Mix until it's soft, then add the Poblano pepper and garlic.
- 12Add red pepper, garlic powder, cumin, and oregano and mix.
- 13Add the diced green chilies.
- 14Cook the chilies just for a second so it doesn c2 9t taste like the tin.
- 15Add chicken broth and bring it to a simmer.
- 16Add chicken base (optional).
- 17Add two cans of cannellini beans.
- 18Let it simmer for 15-20 minutes. The beans are already tender, so don't overcook them.
- 19Take one or two scoops of the beans out and put them in a blender.
- 20Add a little bit of the liquid from the pot in the blender with the beans to help it come together.
- 21Blend the beans until it is pureed.
- 22Pour the bean puree back in the soup to help thicken it up.
- 23Shred rotisserie chicken and add it to the soup.
- 24Add cilantro.
- 25Add lime juice.
Ingredients
- 1 onion
- 1 jalape c3 0o
- 4 cloves garlic
- 1 Poblano pepper
- olive oil
- salt
- pepper
- red pepper
- garlic powder
- cumin
- oregano
- 2 cans diced green chilies
- 1 carton chicken broth
- 1 jar roasted chicken
- 2 cans cannellini beans
- rotisserie chicken
- cilantro
- lime juice
Equipment
knifecutting boarddutch ovenziploc bagspatulablenderladlelime juicer
Tips
- If you c2 9re new to cutting spicy peppers, be careful what you do with your fingers after. Don't go flicking your eye, you know.
- You can mash the beans by hand if you don't want to use a blender.
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