4-Pepper White Chicken Chili Recipe

Name: 4-Pepper White Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Hatch chile; 1 poblano pepper; 2 tablespoons olive oil; 1 red bell pepper, chopped; 1 medium onion, diced; 2 jalapenos, chopped; 2 cloves garlic, minced; 6 cups chicken broth; 2 (16 ounce) cans great northern beans, drained and rinsed; 2 (15 ounce) cans fire-roasted corn; 1 1/2 pounds cooked chicken, pulled apart; 1 (16 ounce) jar salsa verde; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1 lime, juiced; 2 1/2 cups shredded Monterey Jack cheese, divided; 1 (12 ounce) bag tortilla chips, crushed, or to taste; 1 bunch chopped fresh cilantro, or to taste

Servings: persons

1 Hatch chile
1 poblano pepper
2 tablespoons olive oil
1 red bell pepper, chopped
1 medium onion, diced
2 jalapenos, chopped
2 cloves garlic, minced
6 cups chicken broth
2 (16 ounce) cans great northern beans, drained and rinsed
2 (15 ounce) cans fire-roasted corn
1 1/2 pounds cooked chicken, pulled apart
1 (16 ounce) jar salsa verde
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 lime, juiced
2 1/2 cups shredded Monterey Jack cheese, divided
1 (12 ounce) bag tortilla chips, crushed, or to taste
1 bunch chopped fresh cilantro, or to taste

1
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Cut Hatch and poblano peppers in half and place, cut-sides down, onto the prepared baking sheet.
2
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Place roasted peppers into a food processor and blend until pureed.
3
Combine olive oil, bell pepper, onion, jalapenos, and garlic in a large soup pot over medium heat. Cook until peppers are soft and onions are translucent, about 8 minutes. Add chicken broth, beans, corn, chicken, salsa verde, pureed peppers, salt, and black pepper. Mix well and bring to a simmer, about 5 minutes.
4
Reduce heat to low, add lime juice, and cook 25 minutes more. Add 1 1/2 cups shredded Monterey Jack cheese to the pot and stir well. Cook 5 minutes more.
5
Serve soup topped with crushed tortilla chips, additional Monterey Jack cheese, and cilantro.

1370

kcal

Calories

Fat

Carbs

190

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 Hatch chile, 1 poblano pepper, 2 tablespoons olive oil, 1 red bell pepper, chopped, and more.

Yes, 4-Pepper White Chicken Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

4-Pepper White Chicken Chili

How did you like this recipe?

Frequently Asked Questions