White Chipotle Chicken Chili
Chipotle peppers are jalepenos that have been dried and smoked. They come canned, packed in Adobo (tomato based) sauce. You can find them in the Hispanic aisle of your market. Beware: Unless you like your chili super hot, remove the seeds from the peppers before adding. (There are 6 or 7 peppers in a can, just put the extra in a zip-loc and freeze!
Cuisine: Main Ingredient: Chicken
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|1 tablespoonExtra virgin olive oil|
|1 mediumOnion; chopped|
|4 boneless chicken breasts; cut into 1" chunks (1 3/4 lbs)|
|2 teaspoonsChili powder|
|2 teaspoonsGround cumin|
|3 14 1/2 oz cansCannellini Beans; drained (reserve 1/2 c liquid) and rinsed|
|2 cupsChicken broth; divided|
|1 teaspoonchipotles, canned in adobo sauce; seeded and minced (1 pepper)|
|1/2 cupHalf-and-half cream|
|1/2 teaspoonminced garlic|
|2 cupsMonterey Jack Cheese; shredded|
White Chipotle Chicken Chili Preparation
Warm oil in a large dutch oven over medium-low heat. Add onion; cook 4 minutes, stirring. Push onions to one side; add chicken to skillet along with chili powder, cumin, and minced garlic. Cook until chicken is cooked, stirring.
Increase heat to medium-high. Add 2 cans of beans (drained) and reserved 1/2 c. liquid, 1 1/4 c. broth and chipotle; bring to a simmer. Cook 10 minutes.
Meanwhile, combine remaining 1 can of drained beans and 3/4 cup broth in the bowl of a food processor. (I use a hand held blender & a deep cup). Puree until smooth, then add to chili in pot, along with half and half. Simmer, stirring occasionally, until ingredients are warmed through and flavors incorporate. Serve hot. Garnish with cheese.
I have found it is actually better the second day, so make ahead! I always make it for our annual camping/four wheeling event, about 24 of us! It lends itself well to doubling, tripling and quadrulpling! Also, I always serve cornbread with it. I make it on the mild side and take along chopped chipotles in adobo sauce for people to 'heat up' their servings!
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