4-pepper white chicken chili

4-pepper white chicken chili
  • 1 Hatch chile
  • 1 poblano pepper
  • 2 tablespoons olive oil
  • 1 red bell pepper, chopped
  • 1 medium onion, diced
  • 2 jalapenos, chopped
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 2 (16 ounce) cans great northern beans, drained and rinsed
  • 2 (15 ounce) cans fire-roasted corn
  • 1 1/2 pounds cooked chicken, pulled apart
  • 1 (16 ounce) jar salsa verde
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 lime, juiced
  • 2 1/2 cups shredded Monterey Jack cheese, divided
  • 1 (12 ounce) bag tortilla chips, crushed, or to taste
  • 1 bunch chopped fresh cilantro, or to taste


  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Cut Hatch and poblano peppers in half and place, cut-sides down, onto the prepared baking sheet.
  2. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Place roasted peppers into a food processor and blend until pureed.
  3. Combine olive oil, bell pepper, onion, jalapenos, and garlic in a large soup pot over medium heat. Cook until peppers are soft and onions are translucent, about 8 minutes. Add chicken broth, beans, corn, chicken, salsa verde, pureed peppers, salt, and black pepper. Mix well and bring to a simmer, about 5 minutes.
  4. Reduce heat to low, add lime juice, and cook 25 minutes more. Add 1 1/2 cups shredded Monterey Jack cheese to the pot and stir well. Cook 5 minutes more.
  5. Serve soup topped with crushed tortilla chips, additional Monterey Jack cheese, and cilantro.

08/24/2019
4-pepper white chicken chili, recipe PT15M PT1H 5 455 calories

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