Great for entertaining or a cozy night in, this tasty white chicken chili doubles down on flavor, heat, and fun, featuring Cholula® Original Taco Seasoning Mix and Cholula Original Hot Sauce.
15 min
PREP TIME
25 min
COOK TIME
21
INGREDIENTS
Servings: 4
INGREDIENTS
- Chili
- 1 medium green bell pepper, stemmed, seeded and chopped
- 1 medium jalapeño pepper, stemmed seeded and chopped
- 1 medium poblano pepper, stemmed, seeded and chopped
- 1 medium yellow onion, chopped
- 1 tablespoon (15 milliliters) vegetable oil
- 1 teaspoon (5 milliliters) salt
- 1 package Cholula® Original Taco - Medium Recipe Mix
- 2 teaspoons (10 milliliters) ground cumin
- 1 1/2 teaspoons (7 milliliters) ground coriander
- 1 1/2 pounds (680 grams) boneless chicken breast, cut in half crosswise
- 2 cans (15 ounces/439 grams each) cannellini beans, drained and rinsed
- 4 cups (1 liter) chicken broth, divided
- 2 tablespoons (30 milliliters) fresh lime juice
- 1/4 cup (60 milliliters) chopped fresh cilantro
- Optional Toppings
- Chopped Avocado
- Sliced jalapeño peppers
- Lime wedges
- Chopped fresh cilantro
- Queso fresco or crumbled Cotija cheese
- Mexican crema
- Cholula® Original Hot Sauce
INSTRUCTIONS
- 1 Place peppers and onion in bowl of food processor. Pulse until finely chopped.
- 2 Heat oil in large saucepan on medium-high heat. Add pepper and onion mixture; sprinkle with salt. Cook, stirring frequently, until vegetables are softened, about 5 minutes. Str in Seasoning Mix. Cook 1 minute.
- 3 Stir in 3 1/2 cups (828 ml) of the broth. Add chicken. Bring to boil. Reduce heat to low; simmer until chicken is cooked through, about 20 – 25 minutes.
- 4 Meanwhile, place 1 can of the beans and remaining 1/2 cup (118 ml) broth in clean bowl of food processor. Pulse until smooth. Set aside.
-
5
Remove cooked chicken from pot. Shred using two forks; return to pot. Stir pureed bean mixture into saucepan, along with remaining can whole beans, lime juice and cilantro. Cook just until heated through. Ladle into bowls and serve with desired toppings.
Tip: For creamier White Chicken Chili, stir in Mexican crema or sour cream just before serving.
