White Chicken Chili Recipe with SuckerPunch Three Pepper Pickles
Makes - 6 - 8 servings
Prep Time - 30 minutes
Cook Time - 30 minutes
Total Time - 1 hour
Ingredients:
2 tablespoons neutral cooking oil, like vegetable or canola
1 yellow onion, small diced (¼”)
2 poblano peppers, small diced (¼”)
3 - 4 cloves garlic, minced
1 jalapeño, small diced (¼”)
½ cup SuckerPunch Fiery Heat Three Pepper Spears or Chips, small diced (¼”)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon chili powder
¾ teaspoon ground black pepper
1 ½ teaspoons dried oregano
Kosher salt, to taste
4 cups chicken broth or stock
3 teaspoons coarse cornmeal or all-purpose flour
2 15oz cans white beans, drained and rinsed
1 4oz can chopped green chilis
3 cups cooked and shredded chicken
½ cup heavy cream
2 tablespoons chopped cilantro or Italian parsley
2 tablespoons fresh squeezed lime juice
Heat a large dutch oven over medium high heat. Add the oil to the pot - when it shimmers, add the yellow onion and poblanos with a small pinch of salt. Cook on medium high heat for 1 - 2 minutes, stirring consistently, and turning down the heat if it starts to get color. Cook until translucent, and add the garlic and jalapeño, cooking for another 30 seconds to 1 minute, stirring constantly to keep it from burning.
Add the spices and turn the heat to medium low, stirring consistently for another 30 seconds until the spices are bloomed and fragrant. Add the chopped pickles, white beans, and chili. Add another pinch of salt. Whisk 1 cup of the chicken stock with the cornmeal or flour, and add to the pot with the remainder of the chicken stock. Simmer for 10 minutes, stirring occasionally. Add the chicken and cook for 5 more minutes. Stir in the cream, lime juice, and cilantro (or parsley) and remove from the heat. Check the chili for seasoning and add more salt and pepper if desired.