Hi there! If you were following me at Sunday Suppers with Pippa, you will have noticed some significant changes, including a new blog name. These changes have been in the works for a few weeks now, and I'm so excited to finally share them with you. I also want to send a shout-out to my sister, Laura, who designed my awesome new blog header and assisted me with a number of these changes. Thank you!
I know that I should have debuted my new blog with a recipe for popovers, but truthfully I haven't made any popovers recently (note to self: develop a popovers recipe). In the meantime, I do have a great white chicken chili recipe to share with you. I have made white chili a number of times over the years, but until the other night the ingredients had always changed and I never recorded exactly what I did.
Finally, I have a recipe that I can re-create. I really love this variation on chicken chili because it's incredibly flavorful but also quick and easy to make. I have used poached shredded chicken breast in the past, but using boneless skinless chicken thighs really speeds up the process and also ensures that your chicken will never dry out (after all, the best part about making a huge pot of chili or soup is that you can reheat it over and over again during the week).
I garnished our chili with fresh cilantro, chopped scallions, and grated cheddar cheese, but feel free to make substitutions. I think that fresh lime wedges and thin strips of baked or fried corn tortillas would make a great addition.
Question: What is your favorite chili recipe?
White Chicken Chili
Time: 40 minutes
- 1 tablespoon extra virgin olive oil or canola oil
- 1 large sweet onion, diced into 1 cm cubes
- fresh poblano peppers, diced into 1 cm cubes
- 2 cloves of garlic, peeled and finely chopped
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon mild chili powder
- 1/2 teaspoon ground coriander
- 1/4-1/2 teaspoon cayenne pepper (depending on your preference for heat)
- , 4.5oz cans of diced green chilis (I used El Paso brand)
- 1, 15oz can pinto beans, drained and rinsed
- 1, 15 oz can kidney beans, drained and rinsed
- 4 cups of low-sodium chicken stock
- large boneless skinless chicken thighs, cut into 1-inch pieces (or approx. 1 pound)
- salt and freshly ground black pepper to taste
- Garnishes (optional): chopped green scallions, grated cheddar cheese, fresh cilantro
- Heat a large heavy-bottom soup pot (I used my cast-iron dutch oven) over low heat.
- Add the oil, onion, garlic and poblano pepper and sweat over low heat for 10-15 minutes, or until the onion is translucent.
- dd the cumin, oregano, chili powder, coriander, and cayenne and cook over low heat for an additional 3-5 minutes.
- Add the diced green chilis, the pinto beans, kidney beans and the chicken stock, and increase the heat and bring to a simmer.
- Add the chicken and simmer for an additional 10-15 minutes, or until the chicken is fully cooked.
- Season with salt and pepper to taste.
- Serve in bowls with garnishes on top.