Name: White Chicken Chili with Poblano and Lime
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 Tbsp avocado oil; 1 ½ lb chicken thighs (skinless boneless, cut into ½ inch pieces); 2 poblano chilies (seeds removed chopped); 1 white onion (chopped); 1 jalapeño (seeds removed diced); 2 tsp garlic (chopped); 2 tsp ground cumin; 1 tsp smoked paprika; ½ tsp dried oregano; ¼ tsp garlic powder; ¼ tsp onion powder; ¼ tsp black pepper (freshly ground); 1 tsp fine sea salt (or to taste); 2 cans chopped green chilies (4 oz each); 1 cup salsa verde (jarred); 2 cans cannellini beans (19 oz each, drained rinsed); 4 cups chicken stock (1 litre); juice of 1 lime; 1 avocado (diced for garnish); 1 cup cashew crema (for garnish)

1

Searing the Beef

Optional: Roast poblanos over a flame before chopping for smoky flavor.
Chicken thighs can be swapped for turkey breast or shredded rotisserie chicken.
Keeps well up to 4 days in the refrigerator or 2 months in the freezer.
Reheat slowly with a splash of stock to loosen.

Notes

1

Heat avocado oil in a Dutch oven over medium high heat. Add chicken and cook until golden on the edges, 8 to 10 minutes.

2

Stir in poblano, onion, and jalapeño. Cook until the onion softens, about 8 minutes.

3

Add garlic, cumin, smoked paprika, oregano, garlic powder, onion powder, black pepper, and salt. Stir for 2 minutes until fragrant.

4

Add green chilies, salsa verde, and beans. Reduce heat and let simmer for 15 minutes.

5

Pour in chicken stock and lime juice. Simmer uncovered for 1 hour 15 minutes, stirring from time to time, until slightly thickened.

6

Adjust seasonings and serve with avocado and cashew crema.

Instructions

1 Tbsp avocado oil

2 lb chicken thighs skinless boneless cut into ½ inch pieces

3 small poblano chilies seeds removed chopped

1 small white onion chopped

1 large jalapeño seeds removed diced

2 tsp garlic chopped

2 tsp ground cumin

1 ½ tsp smoked paprika

½ tsp dried oregano

2 tsp garlic powder

¼ tsp black pepper freshly ground

¼ tsp onion powder

pink Himalayan salt

1 (4 oz) can green chilies chopped

1 ½ cups salsa verde jarred

2 (14 oz) cans cannellini beans drained rinsed

4 cups chicken stock (1 litre)

juice of 1 lime

1 avocado diced for garnish

White Chicken Chili with Poblano and Lime

Anthology of Crumbs

women chef with white background (3) (1).jpg

average rating is 5 out of 5

This white chili leans into smoky poblano, tender chicken thighs, and creamy beans, simmered long enough to meld into a warming bowl of comfort. Salsa verde and lime add brightness, while a garnish of avocado and cashew crema softens every spoonful. It’s a big batch that freezes beautifully, making it just as handy for a weeknight as it is for a gathering.

Servings :

6

Calories:

Prep Time

20 min

Cooking Time

1hr 30 min

Rest Time

0

Total Time

1 hr 50 min