4-Pepper White Chicken Chili

Loaded with veggies and flavor, this chili is very hearty. The level of heat is dependent on the peppers, but the rest of the ingredients offer the ability to tone it down to make very a very satisfying spice.

1
Prep Time:
30 mins
Cook Time:
50 mins
Total Time:
1 hrs 20 mins
Servings:
12
Yield:
12 servings

Ingredients

  • 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 ½ pounds cooked chicken, pulled apart

  • 1 (16 ounce) jar salsa verde

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 1 lime, juiced

  • 2 ½ cups shredded Monterey Jack cheese, divided

  • 1 (12 ounce) bag tortilla chips, crushed, or to taste

  • 1 bunch chopped fresh cilantro, or to taste

Directions

  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.

Nutrition Facts (per serving)

530 Calories
22g Fat
54g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 530
% Daily Value *
Total Fat 22g 28%
Saturated Fat 7g 35%
Cholesterol 67mg 22%
Sodium 1299mg 56%
Total Carbohydrate 54g 20%
Dietary Fiber 8g 27%
Total Sugars 6g
Protein 32g
Vitamin C 23mg 114%
Calcium 284mg 22%
Iron 3mg 18%
Potassium 625mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.