Grilled
Easy & Creamy White Chicken Chili

Do you need a quick and welcoming dinner that everyone will love? It unleashes the comforting flavors of our easy and creamy white chicken chilli pepper, a perfect mixture of spices, tender chicken and creamy beans of cannellini. It is the type of recipe that makes everyone ask the secret behind his rich and velvety broth and the tender chicken.

Because you will love this recipe:

Magic happens when we combine tender pieces of chicken with creamy beans and a perfectly seasoned broth that is both satisfactory and surprisingly simple to make. No complicated technique or difficult ingredients to find, just simple passages that create layers of flavor.

  • Depth of flavor: Rooming the Poblanos and the use of stroke peppers roasted with fire adds a smoky depth that improves chili pepper.
  • Creamy consistency: The puree part of the beans gives this chili pepper its creamy consistency signs without adding any dairy.
  • Versatility: Perfect for the use of remaining chicken or turkey, making it a favorite recipe after a roast dinner.

Ingredients:

  • Olive oil
  • Poblans, chopped
  • Roasted chilli or green pepper in canned, chopped
  • Onion, chopped
  • Garlic, chopped
  • Cumin
  • Coriander
  • Chicken broth
  • Weather in cannellini beans
  • Chicken or cooked turkey remained
  • Frozen corn
  • Lime
  • Condiments: sour cream, grated keddar cheese, sliced ​​avocado, chopped fresh coriander

Instructions:

  1. Sautéé Vertbles: In a large Dutch oven, heat the olive oil over medium heat. Add onions and chillies, jumping until they begin to soften.
  2. Bloom Spices: Incorporate garlic, cumin and coriander, cook until the mixture is fragrant.
  3. Deglaze and suburb: Bang gradually into the chicken broth, scraping any tasty pieces from the bottom of the pot. Bring to a boil, then reduce over low heat.
  4. Mixture for creaminess: Add half of the beans and use an immersion blender directly in the pot to merge part of the chilli pepper, thickening the base leaving a little consistency.
  5. Add the remaining ingredients: Mix the remaining beans, chicken and corn. Continue to cook over low heat to melt the flavors together.
  6. End with lime: Just before serving, mix the fresh lime juice for an explosion of brightness.

Tips for the recipes of carnivorous girl:

  • Make-ahead suggestions: This chilli improves the flavor when it is made, making it perfect for the preparation of meals or the next service.
  • Chilis roast: Use roasted Poblanos or outrageous for a smoky and deep aromatic profile.
  • Purga technique: Blend part of the chilli to create a creamy consistency without adding a heavy cream.
  • Addition of lime: The lime juice added shortly before serving illuminates the flavors, cutting the wealth of chilli pepper.

How to serve:

Put the pepper in bowls and tops with a spoonful of sour cream, a sprinkling of cherdar cheese, some slices of avocado and a generous handful of coriander. Set a bar of condiments for a fun and interactive culinary experience.

Notes: This chilli pepper is an excellent make -up meal, since flavors continue to merge and improve when they are left during the night. For those who are looking for a gluten -free option, make sure that all the packaged ingredients are certified gluten -free.

Store and heating:

Cool the chilli completely before keeping it in an airtight container in the refrigerator, where it will deepen the flavor for a maximum of three days.

Heat the stove over low heat, stirring occasionally and adding a little broth or water if necessary to maintain its creamy consistency.

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This recipe takes advantage of the chicken or turkey remaining in a bowl of comforting white chili pepper loaded with stroke and peppers pobrano all made in a pot.

Prevent the screen from going to sleep

Pepper

  • Heat a large Dutch oven over medium heat.

  • Fry the onion, the Poblanos and the roast trap for 5-7 minutes, until they soften.

  • Add the garlic, the cumin and the coriander, mixing to combine. And cook until it is fragrant, about 1 minute.

  • Bang slowly into the broth, breaking the pot by shouting the brown pieces on the bottom, if necessary. Bring to a boil and then reduce to low.

  • Add 1 can of cannellini beans.

  • Working in lots, transfer half of the mixture to a food processor and pulsates until smooth. Alternatively, use a Immersion blender And mix until the base has thickened but it is still big. Season with salt and pepper to taste.
  • Add the remaining can of beans and chicken (or turkey) and frozen corn. Bring the heat to the medium and allow the ingredients to cook over low heat for an hour.

  • When it is ready to serve, mix the juice of a lime.

Serve

  • Serve with sour cream, grated cheese, sliced ​​avocado and fresh coriander as desired. Create a bar of condiments so that each person can imagine his own bowls. And have fun.

Cook in advance. This improves better and better after a day or two.

Calories: 141Kcal | Carbohydrates: 13G | Protein: 13G | Fat: 5G | Saturated fat: 1G | Cholesterol: 26mg | Sodium: 410mg | Potassium: 293mg | Fiber: 3G | Sugar: 2G | Vitamin A: 266Iu | Vitamin C: 53mg | Soccer: 50mg | Iron: 2mg

Course: Main plan

Kitchen: American

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