White Chicken Chili with Salsa Verde
Even better than regular chili and the poblanos add just enough heat without being spicy.
White Chicken Chili with Salsa Verde
Yield: 8
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.
Ingredients
Instructions
- 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.
- 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.
- 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.
- 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....
Cashew Crema
Yield: ½ cup
Prep time: 5 MinTotal time: 5 Min
Cream is known as two things: a layer of creamy froth that forms on the top of freshly made espresso (yum) and a. heavy cream that's thickened and slightly soured, usually with buttermilk. Bottom line: it's a thick yummy cream. To have a diary-free version of cream is a godsend. I use this cashew cream for everything from icing (with maple syrup and vanilla) to breakfast bowls (lox breakfast bowl), to soups (it makes them super-creamy). This is a dairy-free lover's best friend.
Ingredients
Instructions
- Place the cashews in a high-powered blender and add ½ cup of water. Blend on high speed until the cream is completely smooth, 2 minutes.
Notes
The crema will keep well in an airtight container in the fridge for up to 5 days.