Easy White Chicken Chili Recipe

White Chicken Chili Recipe

While working as cooks in Los Angeles restaurants, we had the opportunity to work alongside chefs from Mexico and Central America.

They taught us how to get deep, smoky flavors from peppers by broiling them under high heat or over a flame.

This technique softens the pepper, mellows out the spiciness, and leaves a well-rounded flavor. This chili is all about that smoky roasted pasilla chile.

The depth of flavor makes you feel like you’re sitting around a cooking campfire in the Old West days.

INGREDIENTS

• 1 pasilla chile
• 2 tablespoons olive oil
• 1 pound boneless skinless chicken thighs, medium diced
• 1 white onion, finely diced
• 2 cloves garlic, minced
• 1 green bell pepper, medium diced
• 3 cups chicken stock
• 3 bay leaves
• 1 lime, juice, and zest
• Three 15.5-ounce cans of cannellini beans
• 3 teaspoons salt
• 2 teaspoons cumin
• ½ teaspoon black pepper
• 2 tablespoons fresh oregano, chopped
• 2 tablespoons fresh cilantro, chopped

Directions

Under a broiler, completely char the pasilla chile. Remove the charred peel, stem, and seeds, then dice the chile finely.

Place a pot on medium-high heat. Add the oil and chicken and sauté for 5 minutes. Remove the chicken from the pot and set it aside.

Add the onion and sauté for 3 minutes.

Add the garlic, cumin, black pepper, and bell pepper and sauté for 3 minutes.

Add the chicken stock, bay leaves, pasilla chile, lime zest and juice, beans, and salt.

Return the mixture to a boil, then lower it to a simmer and simmer for 45 minutes

Add back in the chicken. Add the fresh oregano and cilantro and simmer for 15 minutes.