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chicken chile, white but not light!

(1 rating)
IveyTwine avatar
Recipe by
Judith Sheppard
@IveyTwine
Hornell, NY

I created this for a church "Souper Bowl Sunday" last minute, and it was a hit and has been requested for all functions now. Take no offense please, but if you cannot get the correct ingredients, don't attempt to make this...there is just no way to substitute and expect to come up with the same rich flavors and bold overtones that the specific peppers provide--it's not subtle. More pepper makes it "pinker," you can adjust the heat. Make it mellow or spicy with the amount of the peppers... Use of the specific ingredients WILL give you a delicious, rich, white chili like no other.

(1 rating)
yield 8 serving(s)
prep time 40 Min
cook time 1 Hr

Ingredients For chicken chile, white but not light!

  • 1
    rotisserie chicken, deboned
  • 1 or 2 can
    chicken breast (13 oz) drained
  • 2
    fresh poblano peppers seeded and diced
  • 1 lg
    sweet onion diced
  • 5 clove
    garlic (roasted if on hand) minced
  • 4 can
    white cannellini (white kidney) beans, rinsed and drained
  • 2 Tbsp
    cumin
  • 1 Tbsp
    ground red chipotle pepper (i use penzeys ordered on line)
  • 1 1/2 tsp
    ground anchero pepper (also penzeys)
  • 1 tsp
    salt
  • 1 qt
    low sodium chicken broth
  • 1 qt
    broth you have rendered from the deboned chicken
  • 3 c
    grated sharp white cheddar cheese

How To Make chicken chile, white but not light!

  • 1
    Debone chicken and simmer bones for half an hour to make a "stock." Here is a photo of all ingredients for your information.
  • 2
    Saute onion, minced poblano pepper, and garlic until just opaque. Add all seasonings and stir to begin releasing the aromas. Add both the low salt broth and the rendered stock along with the bite sized chicken meat and canned chicken meat. Cover, and simmer for 20 minutes. Vegetables should be tender. Broth should be flavorful.
  • 3
    Put half of the drained and rinsed beans in the pot. Mash the remaining half either with a potato masher or with a blender. I use a stick blender and add a bit of the hot broth into the mix to make it easier as it is so very thick. Add this back into the soup. Stir well.
  • 4
    Add grated sharp cheese, and either pour into crockpot and cook on high for one hour or low for two, or continue to cook on stove-top on simmer for 30 minutes stirring frequently. Taste for heat and seasoning...depending on audience, and serve. Watch for scorching on top of stove!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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