Chicken and White Bean Chili
Source: 1, 2
Ingredients
Ingredients
- 2 tbsp canola oil
- 8 fresh Anaheim chilies* (about 1 pound) or substitute 2 8 oz cans of green fired roasted chiles
- 1.5lbs diced chicken
- 2 tbsp ground cayenne pepper
- 2 tbsp ground cumin
- 2 tbsp oregano
- 1 tbsp smoked paprika (really nice smoky flavor)
- 2 large onions, chopped
- 3 tbsp all purpose flour
- 4 cups low-salt chicken broth (homemade is best)
- 2 tsp salt
- 1/2 tsp white pepper
- 2 14.5oz cans of White Beans
- 2oz grated Monterey Jack chees
- 1 cup sour cream
- Chopped fresh cilantro
- Purchased tomatillo or green chili salsa
- If not using canned chiles, Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop chilies. Set aside.
- Defrost the chicken broth and onions (if using frozen)
- Trim and dice the chicken. Heat a pot over high heat, add in the oil and brown the diced chicken. Add in the salt, cayenne pepper, cumin, and oregano, stir and then scoop chicken out of pot.
- Saute onions, then add in the 3 tbsp of flour to make a roux.
- Slowly add in the 4 cups of chicken broth and stir till thickened.
- Add in the white beans, diced chiles, and chicken back into the pot and simmer for 20 minutes. Turn off heat.
- Grate the monterey jack cheese and stir in the cheese and cilantro to the chili.