Thursday, November 7, 2013

Creamy White Chicken Chili with Roasted Poblano Peppers



Chili season is upon us my foodie friends!

Can I get an AMEN?

I adore this time of year because I can indulge in as many soups, stews, chowders, and chilies, that I can slurp into my body.

It is cold, wet, and rainy here in Western Washington a good 8 months of the year,  and I love every minute of it. 

I used to miss the sun, having come from San Diego many years ago, but now I have begun to miss my soup when the weather doesn't favor it. A foodie metamorphosis seems to have happened.


Or maybe it is the fact that I just don't seem to look as good in a bathing suit as I used to.

We will leave that debate for another day

and move on to the important stuff

THE CHILI!!

I wanted something thick and creamy and full of flavors. I have made chicken chilies in the past, but they were thinner and had a clear broth. This time I was craving crrrrrrrrrrrrreaminess in my bowl.

I had been watching Giada and one of her tricks to making a creamier soup, with out adding the fat of actual cream, is to puree beans and add them. 

GENIUS right?

Thick and creamy but no guilt, love it!

I added a bit of Greek yogurt as well because, well because I love Greek yogurt. But also to add a tad more creaminess and that sour cream kind of flavor. You don't have to do that if you are avoiding dairy. The beans should still give you enough of that creamy feeling.

I just happened to make this on the coldest night to date here so far, and it definitely hit home for all of the right reasons. 

So break out your soup pot and make yourself a big old bowl of this yummy goodness. 

I guarantee you will love it.





Creamy White Chicken Chili with Roasted Poblano Peppers

2 poblano peppers
2 ears of corn
2 tablespoon olive oil
1 pound cooked chicken, shredded (I used a rotiserrie chicken)
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon cumin
1 tablespoon Mexican oregano
1 teaspoon coriander
2 tablespoon chili powder
1/2 teaspoon cayenne pepper
6 cups low sodium chicken stock
1 cup non fat Greek yogurt
3 cans canellini beans, rinsed and drained (separate one can out)
1 lime, juiced
Kosher salt
Cracked black pepper

Optional garnish:
Shredded Monterrey Jack cheese
1/2 cup fresh cilantro, chopped (1 small bunch)
Lime slices


Preheat the broiler.

Rub the poblano peppers with a bit of olive oil and place on a baking sheet under the broiler. Broil the peppers until the skin chars, turn the peppers and char the other side. Remove peppers to a bowl and cover with plastic wrap. Set aside and allow to cool a bit. The steam will help to lift the skin.

Once cooled, remove the peppers from the bowls and carefully remove the stem and seeds with your hand. Remove as much of the skin as you can. Leaving a bit of the char is OK. Dice the peppers.

Heat a bit of olive oil in a grill pan and char the corn on all sides. Remove the corn to a plate and allow to cool. Over a clean dish town, cut the kernels off of the cob with a sharp knife (the towel will help keep the kernels in one place).
     
In a large pot or dutch oven, heat the olive oil over medium-high heat. Add  the shredded chicken. Brown chicken slightly. Then add the onion to and cook until the onion is translucent, about 5 minutes. Add the garlic and cook for an additional minute, then add the cumin, Mexican oregano, coriander, chili powder, and cayenne pepper. Stir, cooking for 2-3 minutes longer. Add chicken broth, and poblano peppers, season with salt and pepper to taste. Bring mixture just to a boil then reduce heat and simmer 15 minutes.

Add the Greek yogurt and stir until combined. Stir in corn, and the 2 can's of Cannellini beans, then process the remaining can of beans beans along with 1/2 cup broth from the soup in a food processor until pureed, add bean mixture to soup. Simmer about 15 minutes longer. Mix in fresh lime juice and adjust seasoning if necessary.

Serve with Monterrey Jack cheese, chopped cilantro, and slices of lime.

Serves 6 to 8

ENJOY!

60 comments:

  1. We had chili last week but it was the traditional chili.. The kids liked chicken, this will be perfect to try. Thanks!

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    1. SO glad you like it Healy and I do hope you give it a try.

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  2. I have never tried, nor have I made white Chicken Chili. My Hubs is going to be gone next week, I might make this for myself to eat on while he is gone. If it turns out I like it, I will make it for both of us. I like beans and chicken so I can't see me not liking it

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    1. I think you will like it Terry. It is a nice change from traditional chili.

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  3. This looks so delicious! I can't wait to try it! Thanks.

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  4. I like the Lime twist to this chili, thanks for sharing the recipe

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    1. You are very welcome Karen. I am glad you enjoyed it.

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  5. Great recipe and tip about the blended up beans. I love lime and it works so well with chili.
    Dawn
    Spatulas On Parade

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    1. Yes, isn't it amazing how just a little bit of lemon or lime can really make a dish "pop"?

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  6. That does look amazing! I love watching Giada for tips too!

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    1. Yes, she is one of my favorite FN stars.

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  7. I have not made chili in a very long time and honestly had never heard of chili soup! It does sound amazingly good.

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    1. It is not really a soup, but is not as thick as your traditional chili.

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  8. I love this time of year, too - when I can make a meal in the morning and let it sit in my crockpot and cook all day. It makes life SO much easier with the kids. This recipe sounds awesome and I definitely want to add it to my list of ones to make soon!

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    1. Yes, slow cookers are wonderful. I have begun to use mine more this year. Even though it is just the two of us I can freeze meals for later. I do hope you give this chili a try :)

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  9. This looks like a delicious and warming family meal for these cold evenings! And the addition of the Greek yogurt is a real treat!

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    1. Yes, I am kind of hooked on Greek yogurt and use it in place of sour cream in everything.

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  10. I read your post "Creamy White Chicken Chili with Roasted Poblano Peppers". I like your blog and thought the white background looks nice. Everything is laid out well and easy to read.

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  11. I applaud you for lightening up your recipe, Bobbi! There are so many easy ways to reduce calories and still have an incredible result; I love the idea of pureeing beans instead of using cream. This chili looks absolutely delicious! :)

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    1. Thanks Casey. Yes, it is nice to be able to get our cream "fix" without adding more fat and calories.

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  12. This looks tasty i would have to try this its really cold here so maybe this would be great to warm us up :-)

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    1. Oh yes, trust me, this will warm you right up. Make a side of corn bread and it is a perfect cold weather meal.

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  13. I'm usually not big on Chili, but wow; you make that look tempting to even me! Yum!

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    1. I am glad I make it tempting! It is more of a cross between a chowder and a chili (it has beans I think that is what makes it more of a chili)

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  14. I've never thought of putting greek yogurt in any of my foods. I'm going to have to try this because it not only sounds but looks delicious.

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    1. I love Greek yogurt! I add it in place of sour cream, mayo, just for flavor. It also makes things so nice and creamy!

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  15. I never knew that you could make chicken chili! Where have I been? lol Thanks for sharing, I will have to test this out at my house!

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    1. It gives chili a whole new spin. I hope you give it a try!

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  16. Oh my this looks delicious and so delectable for the cold weather. I am a cold weather food fan also and the chowders and chilis are always a fan in my book! I never thought of substituting the sour cream with greek yogurt. What a cool tip! -Rosey

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    1. Yes, we never buy "real" sour cream anymore. Plus I can have the yogurt with honey and granola for breakfast and then put it on my baked potato at night. Two totally different things but both so good!

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  17. Ok, I must live under a rock. I didnt know there was such a dish-way yum!!

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  18. The picture had me at sold, but then i read the ingredients and YUMM!!! I love Pablano Peppers!! I've pinned this for later use! I'm so excited for it!

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    1. It is a little bit of work but well worth it!!

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  19. Wow what a great sounding chilli! I love how it sounds like it would keep you warmed all the way through x

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  20. That is so similar to my White Chili Recipe, I can not wait until our weather cools off enough that I can make chili.

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    1. That is the saving grace for having to deal with the cold right?

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  21. I like white chili and like how you have made the adjustments to keep the creaminess and lose some of the fat.

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  22. The chicken and chili in one got my attention! In my home we are major chicken and chili eaters I would have never of thought to put them together! thanks!

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  23. You've actually got me hoping for a chilly, rainy day so I can make this! (It just sounds like I need a rainy day for it to cheer me up). But heck I'll just make it for the yum factor.

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    1. Hehe the rain does help boost the warmth of it, but the yum is definitely enough!!

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  24. I've been wanting to try a white chicken chili - and this sounds perfect! With the fall weather it's the perfect weather for chili. :)

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  25. Bobbi, Just came back to tell you I made this today. In fact, I am eating it right now. MMMMmmmm so good. Thanks for the recipe.

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    1. I am sooooo glad you enjoyed it Terry! I still have a batch frozen that I may be taking out soon!

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  26. Another winner here!! Will definitely be pinning to my food board.

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  27. This looks so delicious! I'm going to have to make this soon!

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  28. I have a recipe that is very similar and my children prefer it to regular chili. Your pictures make me want some tonight. I am putting this back into my meal rotation.

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  29. In 18 days I will be making this as a celebratory meal! Thank you so very much my dear Bobbi for posting this wonderful recipe!

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    1. Oh I am so glad you are going to give it a try!!

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  30. That looks very good. I think I would want you to come over and make it I don't think I could pull this one off.

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