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How to Make 4-Pepper White Chicken Chili - A Step-by-Step Guide

White chicken chili is a delicious alternative to traditional beef chili, offering a lighter and more refreshing take on the classic dish. This 4-Pepper White Chicken Chili recipe takes things a step further by adding four different types of peppers, each bringing its own unique flavor and level of heat to the dish. The combination of peppers creates a complex and unforgettable flavor profile that will keep you coming back for more.

One of the key ingredients in this recipe is the whi...

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Ingredients

  • 1 Hatch chile
  • 1 poblano pepper
  • 2 tablespoons olive oil
  • 1 red bell pepper, chopped
  • 1 medium onion, diced
  • 2 jalapenos, chopped
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 2 (16 ounce) cans great northern beans, drained and rinsed
  • 2 (15 ounce) cans fire-roasted corn
  • 1 ½ pounds cooked chicken, pulled apart
  • 1 (16 ounce) jar salsa verde
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 lime, juiced
  • 2 ½ cups shredded Monterey Jack cheese, divided
  • 1 (12 ounce) bag tortilla chips, crushed, or to taste
  • 1 bunch chopped fresh cilantro, or to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 20 mins
  • Servings: 12
  • Yield: 12 servings

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Cut Hatch and poblano peppers in half and place, cut-sides down, onto the prepared baking sheet.
  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Place roasted peppers into a food processor and blend until pureed.
  • Combine olive oil, bell pepper, onion, jalapenos, and garlic in a large soup pot over medium heat. Cook until peppers are soft and onions are translucent, about 8 minutes. Add chicken broth, beans, corn, chicken, salsa verde, pureed peppers, salt, and black pepper. Mix well and bring to a simmer, about 5 minutes.
  • Reduce heat to low, add lime juice, and cook 25 minutes more. Add 1 1/2 cups shredded Monterey Jack cheese to the pot and stir well. Cook 5 minutes more.
  • Serve soup topped with crushed tortilla chips, additional Monterey Jack cheese, and cilantro.

    • Nutrition

    530 cal.

    • Total Fat: 22g
    • Saturated Fat: 7g
    • Cholesterol: 67mg
    • Sodium: 1299mg
    • Total Carbohydrate: 54g
    • Dietary Fiber: 8g
    • Total Sugars: 6g
    • Protein: 32g
    • Vitamin C: 23mg
    • Calcium: 284mg
    • Iron: 3mg
    • Potassium: 625mg

    Categories

    Spicy recipes
    Comfort food recipes
    White chili recipes
    Chicken recipes
    Easy recipes