White Chicken Chili

Name: White Chicken Chili
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 8
Cuisine: American
Ingredients: 8 servings Freshly ground black pepper; 850 grams cannellini beans, drained and rinsed; 1 teaspoon chili powder; 118 milliliters coarsely chopped fresh cilantro; 4 mediums garlic cloves, minced; 1 Tbsp ground cumin; 2 mediums jalapeños, stemmed and finely chopped; 1 teaspoon kosher salt, plus more as needed; 2 Tbsps freshly squeezed lime juice (from about 2 medium limes); 946 milliliters cups chicken stock or low-sodium chicken broth; 99 grams cup shredded Monterey Jack cheese (about; 2 mediums poblano chiles, stemmed and medium dice; 1 medium red bell pepper, cored, seeded, and medium dice; 1 medium red onion, medium dice; 2 mediums scallions, thinly sliced (white and light green parts only); 1 Tbsp vegetable oil

White Chicken Chili might be just the main course you are searching for. Watching your figure? This gluten free and vegetarian recipe has 227 calories, 14g of protein, and 7g of fat per serving. This recipe serves 8. This recipe covers 16% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Super Bowl. Not From preparation to the plate, this recipe takes about 1 hour and 55 minutes. Head to the store and pick up jalapeños, monterey jack cheese, ground cumin, and a few other things to make it today. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. This recipe is typical of American cuisine.

Instructions

Pat the chicken dry with paper towels and season generously all over with salt and pepper; set aside.

Ingredients you will need

Salt And Pepper

Whole Chicken

Equipment you will use

Paper Towels

Heat the oil in a large pot or Dutch oven over medium-high heat until shimmering. Working in 2 or 3 batches, add the chicken and cook, turning occasionally, until it’s browned all over, about 6 to 8 minutes per batch.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Dutch Oven

Transfer to a large plate and set aside.Reduce the heat to medium.

Add the jalapeños, poblanos, bell pepper, and onion to the pot and season with salt and pepper. Cook, scraping up any browned bits that have accumulated on the bottom of the pot and stirring occasionally, until softened and just starting to brown, about 5 minutes.

Ingredients you will need

Salt And Pepper

Bell Pepper

Poblano Pepper

Onion

Equipment you will use

Pot

Add the garlic, cumin, measured salt, and chili powder, stir to coat the vegetables, and cook until fragrant, about 1 minute.

Ingredients you will need

Chili Powder

Vegetable

Garlic

Cumin

Salt

Add the stock or broth and beans and stir to combine. Return the chicken pieces and any accumulated juices to the pot and bring the mixture to a boil. Reduce the heat to medium low and simmer until the chicken is cooked through, turning the chicken halfway through, about 40 to 50 minutes total. Turn off the heat.

Ingredients you will need

Chicken Pieces

Whole Chicken

Beans

Stock

Equipment you will use

Pot

Remove the chicken to a cutting board. When it’s cool enough to handle, remove the meat and set it aside (discard the skin and bones).Using a potato masher, lightly mash about half of the beans and vegetables, leaving the remaining half intact. Stir in the shredded chicken and lime juice.

Ingredients you will need

Shredded Chicken

Lime Juice

Vegetable

Meat

Potato

Beans

Equipment you will use

Cutting Board

Potato Masher

Serve with the cheese, cilantro, and scallions on the side.

Ingredients you will need

Green Onions

Cilantro

Cheese

Equipment

Ingredients

Servings:

8servings

Freshly ground black pepper 850grams

cannellini beans, drained and rinsed 1teaspoon

chili powder 118milliliters

coarsely chopped fresh cilantro 4mediums

garlic cloves, minced 1Tbsp

ground cumin 2mediums

jalapeños, stemmed and finely chopped 1teaspoon

kosher salt, plus more as needed 2Tbsps

freshly squeezed lime juice (from about 2 medium limes)946milliliters

cups chicken stock or low-sodium chicken broth 99grams

cup shredded Monterey Jack cheese (about 2mediums

poblano chiles, stemmed and medium dice 1medium

red bell pepper, cored, seeded, and medium dice 1medium

red onion, medium dice 2mediums

scallions, thinly sliced (white and light green parts only)1Tbsp

vegetable oil

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are great choices for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. One wine you could try is Caves Roger Goulart Gran Reserva Cava. It has 4.7 out of 5 stars and a bottle costs about 23 dollars.