White Chicken Chili

Zutaten

• 2 tablespoons vegetable oil
• 2 medium yellow onions (finely chopped)
• 2 jalapeño peppers (seeded and finely chopped)
• 2 poblano peppers (seeded and finely chopped)
• 2 Anaheim peppers (seeded and finely chopped)
• 1 tablespoon ground cumin
• 1½ teaspoons chili powder
• 0.75 teaspoon smoked paprika
• 0.5 teaspoon cayenne pepper
• 1 teaspoon salt (divided)
• 6 garlic cloves (minced)
• 2 tablespoons all-purpose flour
• 4 cups chicken stock
• 45 oz can cannelini beans (rinsed, drained, and divided)
• 3 cups chopped cooked chicken
• 1 tablespoon lime juice
• 0.5 cup heavy cream
• Lime wedges
• Monterey Jack cheese
• Cilantro
• Sour cream

Schritte

1. Heat the oil in a large Dutch oven over medium heat until it is shimmering. Add the onions, peppers, cumin, chili powder, paprika, cayenne and ½ teaspoon of the salt. Cook until the vegetables have softened, about 7 minutes. Stir in the garlic and cook for another 30 seconds.
2. Add the flour and stir until no raw flour remains and it emits a nutty aroma, about 1 minute. Slowly stir in the chicken stock. Add 1 can of the beans and, using a potato masher, mash the beans in the pot, creating a thicker texture.
3. Stir in the remaining beans, the chicken, lime juice and remaining salt, and bring to a simmer. Reduce the heat to low and simmer for 20 minutes. Stir in the heavy cream and warm for an additional 5 minutes. Serve immediately with additional lime wedges, shredded Monterey Jack cheese, cilantro or sour cream. Leftovers can be stored in the refrigerator for up to 4 days.