White Chicken Chili

• Ready in 1h 30m

• Serves 6

• 601 calories

• 62.8g carbs

You can never have too many American recipes, so give White Chicken Chili a try. For $2.32 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. One serving contains 602 calories, 40g of protein, and 22g of fat. This recipe serves 6. 2161 person were impressed by this recipe. It works well as a rather inexpensive main course for The Super Bowl. It is brought to you by Brown Eyed Baker. If you have lime wedges, ground cumin, cayenne pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 30 minutes.

21 ingredients

1. 2 anaheim peppers
2. 45 oz cannelini beans
3. 1/2 tsps cayenne pepper
4. 4 cups chicken stock
5. 2 tsps chili powder
6. 6 servings cilantro
7. 3 cups chicken
8. 2 tbsps flour
9. 6 garlic cloves
10. 1 tbsp ground cumin
11. 1/2 cups heavy cream
12. 2 jalapeño peppers
13. 1 tbsp lime juice
14. 6 servings lime wedges
15. 6 servings monterey jack cheese
16. 2 poblano peppers
17. 1 tsp salt
18. 3/4 tsps paprika
19. 6 servings cream
20. 2 tbsps vegetable oil
21. 2 medium onions

Instructions

1. Heat the oil in a large Dutch oven over medium heat until it is shimmering.
2. Add the onions, peppers, cumin, chili powder, paprika, cayenne and teaspoon of the salt. Cook until the vegetables have softened, about 7 minutes. Stir in the garlic and cook for another 30 seconds.
3. Add the flour and stir until no raw flour remains and it emits a nutty aroma, about 1 minute. Slowly stir in the chicken stock.
4. Add 1 can of the beans and, using a potato masher, mash the beans in the pot, creating a thicker texture.
5. Stir in the remaining beans, the chicken, lime juice and remaining salt, and bring to a simmer. Reduce the heat to low and simmer for 20 minutes. Stir in the heavy cream and warm for an additional 5 minutes.
6. Serve immediately with additional lime wedges, shredded Monterey Jack cheese, cilantro or sour cream. Leftovers can be stored in the refrigerator for up to 4 days.