Ingredients

The following ingredients have 6 Servings
  • 2 Tbsp butter
  • 1 Tbsp extra virgin olive oil
  • 1 large onion, (chopped)
  • 3 cloves cloves garlic, (minced)
  • 1 medium jalapeño, (seeded and minced)
  • 2 Tbsp all purpose flour
  • 1 1/2 Tbsp chili powder ((or more to taste))
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 3 tsp kosher salt, (divided)
  • cayenne pepper (pinch)
  • 3 cups chicken stock
  • 1 cup plain yogurt
  • 1 lb about 3 poblano peppers, roasted, seeded and diced* ((or 2-3 (4oz) cans diced mild green chilies))
  • 2 1/2 lbs boneless, skinless chicken breasts, cooked and shredded** ((lightly poach and let cool before shredding))
  • 2 cans cannellini beans (19 oz), (drained and rinsed)
  • 2 Tbsp lime juice
  • 1 Tbsp cilantro, (minced)
  • 1 cup Mexican cheese blend or mild cheddar cheese, (shredded)
  • Mexican cheese blend or mild cheddar, (shredded)
  • Sour cream
  • Cilantro, (minced)
  • Salsa verde
  • Diced roasted poblano peppers
  • Tortilla chips

Instruction

  • Heat a dutch oven or heavy bottomed pot over medium heat. Add the butter and olive oil.
  • Once the butter has melted, add the onion and cook until the onion is translucent, about 5-8 mins.
  • Add the garlic and jalapeño and continue to cook until soft and fragrant, about 4 mins.
  • Sprinkle the onion mixture with flour, chili powder, cumin, oregano, 1 tsp salt and dash of cayenne. Stir and cook until spices are fragrant and toasted, 2-3 mins.
  • Whisk in the stock and bring to a boil and reduce to a simmer, stirring occasionally, 5 minutes, or until thickened.
  • Stir in the yogurt, peppers, chicken, beans, lime juice, cilantro and cheese and cook mixture over low heat, about 15-20 minutes. Season with remaining salt to taste.
  • Serve chili with toppings and tortilla chips.
  • *To roast the poblano peppers: Place the peppers directly over a gas flame on your stove or grill. Roast, rotating, until the skin is charred on all sides. Place the peppers in a bowl and cover with plastic wrap. Let rest for at least 10 mins and then remove the charred skin, seeds, and stem.
  • **To poach chicken: place chicken in a large pot with aromatics (sliced onion, garlic cloves or herbs - use whatever is handy and in keeping with the flavor profile of the dish you're going to make), cover, and bring to a boil then reduce to a simmer. Simmer 5 minutes and turn off the heat. Let stand about 15 minutes or until cooked through). Remove chicken and discard the rest. Allow chicken to cool slightly and shred. I keep mine for a few days in a large ziploc bag in the frig.