White Chicken Chili With Pinto Beans And Poblanos Recipe

Name: White Chicken Chili With Pinto Beans And Poblanos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unsalted butter, divided; 1 large onion, chopped; 2 poblano peppers, cored, seeded, and chopped; 1 1/2 pounds chicken breasts, cut into 1/2 inch pieces; 1/4 cup all purpose flour; 2 cups chicken broth; 2 cups half and half; 1-2 teaspoons Tobasco sauce; 1 1/2 teaspoons chili powder; 1 teaspoon ground cumin; 1 teaspoon salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 15 ounces can of pinto beans, drained and rinsed; 1/2 cup swiss cheese, grated; 1/2 cup gruyere cheese, grated; cilantro for garnish

Servings: persons

1/2 cup unsalted butter, divided
1 large onion, chopped
2 poblano peppers, cored, seeded, and chopped
1 1/2 pounds chicken breasts, cut into 1/2 inch pieces
1/4 cup all purpose flour
2 cups chicken broth
2 cups half and half
1-2 teaspoons Tobasco sauce
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper
15 ounces can of pinto beans, drained and rinsed
1/2 cup swiss cheese, grated
1/2 cup gruyere cheese, grated
cilantro for garnish

1
In a medium sized skillet, melt 2 tablespoons butter over medium-high heat. Add onions and poblanos and cook until they start to brown, about 8 minutes. Transfer vegetables to bowl.
2
Add chicken breast pieces to pan and cook until pieces start to brown, about 8 minutes. The chicken will finish cooking in the chili, so it doesn't need to be cooked all the way through. Remove from heat.
3
In a large sauce pan, melt remaining 6 tablespoons butter over low heat. Add flour and whisk constantly until a roux forms, about 3 minutes. Stir in onions and peppers. Gradually add chicken broth and half and half, continuing to whisk. Bring mixture to a boil, reduce heat, and simmer for 5 minutes, until mixture thickens.
4
Stir in Tabasco sauce, chili powder, ground cumin, salt, and pepper. Add beans and chicken. Cook over low heat for 15 minutes, stirring occasionally.
5
Stir in swiss and gruyere cheese. Taste and adjust seasonings. Serve with cilantro as garnish.

1144

kcal

Calories

Fat

Carbs

112

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.

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

You need 16 ingredients. The key ingredients include: 1/2 cup unsalted butter, divided, 1 large onion, chopped, 2 poblano peppers, cored, seeded, and chopped, 1 1/2 pounds chicken breasts, cut into 1/2 inch pieces, and more.

Yes, White Chicken Chili With Pinto Beans And Poblanos 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.

White Chicken Chili With Pinto Beans And Poblanos

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