4-Pepper White Chicken Chili Recipe

Recipesfull introduces to you: Popular Recipes. (4-Pepper White Chicken Chili Recipe). 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.

Brief

Prep 30 mins

Cook: 50 mins

Total: 1hr20 mins

Servings: 12

Yield: 12 servings

4-Pepper White Chicken Chili Recipe

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

Soup, Stew and Chili

Directions

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Serve soup topped with crushed tortilla chips additional Monterey Jack cheese and cilantro.

Nutritional Information

4-Pepper White Chicken Chili Recipe

Servings Per Recipe:12

Calories: 529.5

% Daily Value *

Protein: 32.1g 64%

Carbohydrates: 53.9g 17%

Dietary Fiber: 7.5g 30%

Sugars: 5.7g

Fat: 21.6g 33%

Saturated Fat: 7g 35%

Cholesterol: 66.5mg 22%

Vitamin A Iu: 926.2IU 19%

Niacin Equivalents: 11.4mg 88%

Vitamin B6: 0.5mg 29%

Vitamin C: 22.8mg 38%

Folate: 115.3mcg 29%

Calcium: 284.4mg 28%

Iron: 3.3mg 18%

Magnesium: 114.5mg 41%

Potassium: 625.1mg 18%

Sodium: 1299.3mg 52%

Thiamin: 0.2mg 20%

Calories From Fat: 194.1

*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.