- 4 Anaheim peppers or poblano peppers
- 1 1/2 Tbsp olive oil
- 1 medium sweet onion chopped
- 2 cloves garlic minced
- 1 1/2 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp oregano
- 1/8 tsp ground cayenne pepper
- 3 cups low sodium chicken broth
- 2 15.8 oz cans great northern beans drained and rinsed
- 1 15.3oz can whole kernel corn drained
- 2 cups cooked cubed or shredded chicken breasts or chicken thighs
- 1/2 Cup sour cream
- 1/4 Cup chopped fresh cilantro
- Kosher salt and fresh ground black pepper
- Monterey Jack Cheese or Pepper Jack Cheese optional
- Preheat oven to 400 degrees. Cover a baking sheet with aluminum foil.
- Place the Anaheim or poblano peppers on the baking sheet with space between them. Roast for 8-10 minutes. Using tongs carefully flip them and roast for another 8-10 minutes. Place them on a cutting board and invert a large bowl over the top to steam them. Steam for 30 minutes. Cut the stems off, peel the peppers, and the discard the skins. Dice the peppers and set them aside for a few minutes.
- Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onion and cook until soft. Reduce the heat to low and add the minced garlic, ground cumin, chili powder, marjoram, and cayenne pepper. Cook for 1 minute stirring constantly.
- Add the chicken broth, beans, corn, cooked chicken and diced peppers. Simmer for 10 minutes. Remove 2-3 cups of the chili and using an immersion blender or stand blender puree the chili. Add the pureed chili back to the pot and heat for 2-3 more minutes.
- Turn the heat off and stir in the sour cream and chopped cilantro. Reserve some of the cilantro for a garnish for each bowl. Season with kosher salt and fresh ground black pepper to taste. Ladle the chili into bowls and top with shredded Monterey Jack Cheese and chopped cilantro.
Adapted from https://www.smalltownwoman.com/white-chicken-chili/print/34831/
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