- 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
- 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.
- 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.
- 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.
- 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.
- Serve soup topped with crushed tortilla chips, additional Monterey Jack cheese, and cilantro.
08/24/2019
recipepes.com
4-pepper white chicken chili, recipe
PT15M
PT1H
5
455 calories
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