My all-time favorite chili recipes: White Chicken Chili.
It’s packed with so much flavor. The (not so secret) secret ingredient is the blend of Monterey Jack and Sharp Cheddar cheese that is simmered for 20 min on low heat to make this chili a creamy blend of perfection. It really is incredible! I was so happy to find the recipe online for my office’s annual cook off, but in true Alisha fashion… I tweaked it! I love the result though! It is at the top of my list now.
My favorite part to bite into is definitely the poblano pepper. Letting it marinate in the chicken juices for 40 minutes brings out the richness of the pepper. This chili is so good, ya’ll! I’m gonna stop talking about it and show ya’ll how to make it!
Wrap the chicken in foil to seal in the moisture. That gives the chicken the fall-off-the-bone tenderness that we want for our chili.
I used the juices from the chicken to cook the onion and garlic in before adding the poblano. It brings so much flavor to the onion than just using olive oil alone.
Let’s drink in the beauty of all that melted cheese. Amen!
- 2 Medium Boneless Skinless Chicken Breast
- 3 Tbsp Olive Oil (total)
- 3 Tbsp Plus 2 Teaspoons Chile Powder, Divided
- 4 Tbsp Cumin, Divided
- 1 tsp salt, Divided, plus more, to taste
- 1 tsp cayenne pepper or to taste
- 2 Medium Yellow Onions, Chopped
- 1 Large Poblano Pepper, Deseeded and Chopped
- 3 tsp Minced Garlic (or more if you love garlic)
- 3 15-ounce cans Great Northern White Beans, drained
- 8oz Chopped Green Chiles (canned)
- 2 tsp Oregano
- 5 Cups chicken broth
- 5 Cups Shredded Cheese, divided (half Monterey Jack, half Cheddar)
- 1 Cups Sour cream, Divided
- Preheat the oven to 350ºF. Place a layer of aluminum foil over a baking sheet. Rinse the chicken breasts and pat dry with a paper towel. Place both chicken breast on the aluminum foil.
- Cut thin lines into the chicken breasts and drizzle about 1 Tbsp of olive oil on each. Season with 2 teaspoons chili powder, 1 tablespoon cumin, ½ teaspoon salt and a pinch or two of cayenne. Rub in it with your hands, making sure to coat every side well. Seal the chicken inside the aluminum foil and roast for 30 minutes. Shred or cut into bite sized pieces. Set aside!
- In a large pot heat remaining 1 tablespoons of olive oil. Sauté onion and garlic over medium heat for 5 minutes or so, until tender. Pour in the juice from the chicken and add the poblano pepper. Sauté for about 3 minutes.
- Add beans, shredded chicken, chilies, oregano, chile powder, cumin, salt, and cayenne (or more, to taste). Add 5 cups of chicken broth and stir to combine. Cover and simmer on low for 20 minutes. (to keep the chicken tender, do not let the pot boil!)
- Remove the pot from the heat and let it cool for 5 minutes before adding 4 cups of cheese into the pot, 1 cup at a time 2 cups of Monterey Jack and 2 cups of Sharp Cheddar). Then stir in 1 cup of sour cream. Bring the pot back to a simmer over low heat (to keep the dairy products from separating, don’t boil). Simmer the chili for 20 minute, covered. A great idea to add texture is to use a potato masher to mash half of the chicken and beans.
- Serve warm and garnish with cheese, sour cream, avocado, cilantro, or whatever you like!