White Chicken Chili

Name: White Chicken Chili (Elevated)
Total time: 3 h
Yield: 6
Cuisine: Southwestern
Ingredients: 2 lbs Chicken-bone-in, skin-on thighs; 3 tbsp Avocado Oil; 1 large Yellow Onion-finely diced; 4 cloves Garlic-minced; 2 medium Poblano Peppers-roasted, peeled, seeded, and diced; 1 Jalapeño-seeded and minced; 8 cups Homemade Chicken Stock; 2 cups Heirloom White Beans-soaked overnight and cooked; 1 can Diced Green Chilies; 2 tbsp Cumin-toasted and ground; 1 tbsp Chipotle Powder; 1 tsp Dried Oregano; Salt Fleur de Sel; Black Pepper Freshly Ground; 1 cup Mexican Crema; 1-2 Chipotle Peppers in Adobo Sauce-minced; 1 tbsp Lime Juice; 1/4 cup Chopped Cilantro; 1 Avocado-diced

⏱3h

👥6

🔥450 cal

Hard

🍽️Southwestern

A sophisticated white chili featuring smoked chicken, heirloom beans, and a vibrant chipotle crema. This recipe utilizes techniques like smoking and homemade crema for a truly exceptional flavor experience.

2 lbs Chicken-bone-in, skin-on thighs

3 tbsp Avocado Oil

1 large Yellow Onion-finely diced

4 cloves Garlic-minced

2 medium Poblano Peppers-roasted, peeled, seeded, and diced

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(0 reviews)

⏱3h

👥6

🔥450 cal

Hard

🍽️Southwestern

#Chili #Chicken #Smoked #Heirloom Beans #Gourmet

Instructions

Smoke Chicken thighs over applewood chips for 2-3 hours, or until internal temperature reaches 165°F (74°C). Let cool, then shred the meat, discarding skin and bones.
Heat Avocado Oil in a large Dutch oven over medium heat. Add Yellow Onion and cook until translucent, about 8 minutes. Add Garlic, Poblano Peppers, and Jalapeño and cook for 3 minutes more.
Add Homemade Chicken Stock, Cooked Heirloom White Beans, Diced Green Chilies, Toasted Cumin, Chipotle Powder, Dried Oregano, Fleur de Sel, and Freshly Ground Black Pepper to the pot. Bring to a boil, then reduce heat and simmer for 45 minutes, stirring occasionally.
Add shredded Smoked Chicken to the pot and heat through.
While the chili simmers, prepare the Chipotle Crema: In a small bowl, combine Mexican Crema, minced Chipotle Peppers in Adobo Sauce, and Lime Juice. Mix well.
Serve hot, topped with a dollop of Chipotle Crema, Chopped Cilantro, and Diced Avocado.

Ingredients

2 lbs 900 g Chicken-bone-in, skin-on thighs
3 tbsp 45 mL Avocado Oil
1 large 200 g Yellow Onion-finely diced
4 cloves 12 g Garlic-minced
2 medium 200 g Poblano Peppers-roasted, peeled, seeded, and diced
1 1 Jalapeño-seeded and minced
8 cups 1900 mL Homemade Chicken Stock
2 cups 480 g Heirloom White Beans-soaked overnight and cooked
1 can 113 g Diced Green Chilies
2 tbsp 30 mL Cumin-toasted and ground
1 tbsp 15 mL Chipotle Powder
1 tsp 5 mL Dried Oregano
Salt to taste Fleur de Sel
Black Pepper to taste Freshly Ground
1 cup 240 mL Mexican Crema
1-2 1-2 Chipotle Peppers in Adobo Sauce-minced
1 tbsp 15 mL Lime Juice
1/4 cup 30 mL Chopped Cilantro
1 1 Avocado-diced

Equipment

Smoker
Large Dutch oven
Cutting board
Knife
Small bowl

Instructions

Smoke Chicken thighs over applewood chips for 2-3 hours, or until internal temperature reaches 165°F (74°C). Let cool, then shred the meat, discarding skin and bones.
Heat Avocado Oil in a large Dutch oven over medium heat. Add Yellow Onion and cook until translucent, about 8 minutes. Add Garlic, Poblano Peppers, and Jalapeño and cook for 3 minutes more.
Add Homemade Chicken Stock, Cooked Heirloom White Beans, Diced Green Chilies, Toasted Cumin, Chipotle Powder, Dried Oregano, Fleur de Sel, and Freshly Ground Black Pepper to the pot. Bring to a boil, then reduce heat and simmer for 45 minutes, stirring occasionally.
Add shredded Smoked Chicken to the pot and heat through.
While the chili simmers, prepare the Chipotle Crema: In a small bowl, combine Mexican Crema, minced Chipotle Peppers in Adobo Sauce, and Lime Juice. Mix well.
Serve hot, topped with a dollop of Chipotle Crema, Chopped Cilantro, and Diced Avocado.

Nutrition per serving

Calories 450

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White Chicken Chili

White Chicken Chili

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