Charred Poblano White Chicken Chili
- 1 rotisserie chicken, shredded
- 1 Tablespoon olive oil
- 2 boxes (about 8 cups) chicken stock, low sodium
- 4 (15oz) cans great northern beans, rinsed and drained
- 1 large poblano pepper, charred (directions below)
- ½ medium white onion, chopped
- 1-2 jalapenos, seeded and chopped (optional)
- 1 can green chilis, chopped
- ½ cup salsa verde
- 1 Tablespoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- salt, to taste
- sour cream, for serving
- chopped avocado, for serving
- tortilla chips, for serving
- cilantro, for serving
- On a gas-stovetop or grill, lay pepper directly on grate over medium flame.
- Carefully watch the pepper, and turn with tongs to char every side until black.
- Allow to cool, then peel blackened skin from pepper.
- Once cooled, chop into small pieces.
- Prepare all ingredients - drain and rinse beans, shred chicken, chop onion and peppers.
- In a large soup pan or dutch oven, heat 1 Tbs olive oil over medium heat.
- Combine chopped, charred poblano pepper, jalapeno (if using) and onion and heat until onion turns just slightly translucent.
- Add remaining ingredients: chicken, chicken stock, beans, green chilis, and spices.
- Stir to combine.
- Simmer for 30-45 minutes. Taste, and adjust seasoning to fit your liking. Add salt as desired.
- Serve with chopped avocado, sour cream, tortilla chips and cilantro.
- Enjoy!
Recipe by Lemon Sugar at http://lemon-sugar.com/roasted-poblano-white-chicken-chili/
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