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PrintChicken Chili Blanco
If you’ve never tried a white chili before, this recipe is for you! With a slightly more delicate flavour than traditional red chili, this dish uses lighter-coloured vegetables such as parsnips, corn, and yellow pepper to maintain its pale hue.
![[+]](/images/uploads/recipes/2011/Jan/21/460_view.jpg)
Chicken Chili Blanco
4
bone-in, skinless chicken breasts
4
1 cup
navy beans, dried
250 mL
or
1 can
navy beans
540 mL
2
poblano peppers, dried
2
or
1 Tbsp
chili powder
15 mL
4 cups
water
1 L
5 cloves
garlic, minced
5 cloves
1
bay leaves
1
1 Tbsp
olive oil
15 mL
1 cup
white onion, diced
250 mL
2 cups
parsnip, peeled, diced
500 mL
or
2 cups
carrot(s), peeled, diced
500 mL
2 cups
yellow pepper, diced
500 mL
1 cup
corn niblets, frozen
250 mL
1
jalapeño pepper, diced
1
2 tsp
cumin, ground
10 mL
2 tsp
oregano, dried
10 mL
1 tsp
thyme, dried
5 mL
1 tsp
salt
5 mL
1 cup
light sour cream
250 mL
1/2 cup
cilantro, fresh, minced
125 mL
10 sprigs
cilantro, (optional garnish)
10 sprigs
1/2 cup
green onion(s), thinly sliced
125 mL
Preparation
Serves 1
Cook time :
30 min
|
Preparation time :
20 min
Chicken Chili Blanco
1
Soak white navy beans overnight in 6 cups (1.5 L) of water. Cover and cook in plenty of cold water, adding more as necessary. Simmer 2-3 hours until tender. Drain and set aside. Alternatively you can use 2 cups (500 mL) of cooked white navy beans. Drain and rinse in a colander to remove most of the sodium.
2
Soak the dried poblano peppers in boiling water. Remove peppers and cut into fine strips. Add reserved liquid and water to measure 4 cups (1 L).
3
Bring chicken breasts, water from step 2, two minced garlic cloves and bay leaf to a boil. Reduce heat to low, cover and simmer until the chicken is cooked through – about 20 minutes. Remove pot from heat, cover and set aside to cool. Drain stock and reserve. When chicken is cool use your hands to pull meat off the bone and set aside.
4
Heat olive oil in large soup pot over medium high heat. Add diced onion, the remaining minced garlic, diced parsnips (or carrots), diced yellow peppers, frozen corn and jalapeño and cook, stirring, until softened, about 5 minutes.
5
Add reserved beans and chicken stock, shredded chicken, cumin, oregano, thyme and cook for another 20 minutes, or until vegetables are tender. Season with salt to taste. Stir in cilantro and sour cream.
6
To serve, ladle into bowls and sprinkle with the thinly sliced green onions and a cilantro sprig.
Notes: This South American inspired chili consists of mostly "white" ingredients and is a nice change from the red chili con carne. It uses dried mulato pod (poblano) peppers which are related to ancho peppers. They have a smoky flavour but are not "hot." If you do not have them substitute your favourite red chili or even the usual dried chili powder. The consistency is more of a soup than a thicker red chile con carne.
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