White Chicken Chili with Salsa Verde

Even better than regular chili and the poblanos add just enough heat without being spicy.

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White Chicken Chili with Salsa Verde

Yield: 8

Author: True Comfort

Prep time: 10 MinCook time: 2 H & 5 MTotal time: 2 H & 15 M

I like this white version of chili because it's lighter than the traditional hearty ones an still will know your socks off with its perfect poblano kick. this recipe makes. big batch, so eat it for a few days running or freeze some to enjoy later. To defrost the frozen chili, I simply leave the container in my kitchen sink for a few hours before heating it up in a large saucepan.

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Ingredients

• 1 tablespoon avocado oil
• 2 pounds skinless, boneless chicken thighs, cup into ½ inch. pices
• 2 small poblano chilies, seeds removed, chopped
• 1 small white onion, chopped
• 1 jalapeño, seeds removed, diced
• 2 teaspoons chopped garlic
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ¼ teaspoon garlic powder
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon onion powder
• Pink Himalayan salt
• 2 (4-ounce) cans chopped green chilies
• 1 cup jarred salsa verde
• 2 (19-ounce) cans cannellini beans, drained and rinsed
• 4 cups (1 litre) chicken stock
• Juice of 1 lime
• 1 avocado, diced, for garnish
• 1 cup Cashew Crema, for garnish

Instructions

1. In a large Dutch oven set over medium-high heat, add the avocado oil. Add the chicken and cook until the chicken pieces are browned, 15 minutes. Add the poblanos, onion, and jalapeño, and continue cooking until the onion has softened, about 10 minutes.
2. Add the garlic, cumin, paprika, oregano, garlic powder, pepper, onion powder, and a big pinch of salt. Stir, and cook for 10 minutes, until fragrant. Reduce the heat to low and add the green chiles, salsa verde, and cannellini beans; cook for 15 minutes, stirring it occasionally to bring the flavours together.
3. Bring the heat back up to medium and add the chicken stock and lime juice. Bring the chili to a simmer and let it cook, occasionally stirring it from the bottom to prevent burning, for 1 hour and 15 minutes, until thickened. Add more salt and pepper as needed.
4. Garnish each bowl of chili with diced avocado and a dollop of the Cashew Cream.

Notes

ANTHOLOGY NOTES

*I don't usually serve with the Cashew Crema, but mostly because I'm lazy....

https://www.anthologyofcrumbs.com/white-chicken-chili-with-salsa-verde

white, chicken, chili

Mains, Dairy Free, Soups, Poultry