White Chicken Butternut And Poblano Chili Food

BUTTERNUT WHITE CHICKEN CHILI

Steps:

• Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic with a big pinch of salt and pepper. Cook until the onion softens, about 5 minutes. Stir in the butternut squash. Add in the cumin, smoked paprika, pepper flakes and stir. Cook for 5 minutes.
• Stir in the chicken. Add in the beans and 3 cups of the chicken stock. Bring the mixture to a boil, then reduce to a simmer and cover. Simmer for 10 to 15 minutes, or until the butternut squash is fork tender.
• After 10 to 15 minutes, taste and season with more salt and pepper if needed. If you'd like the soup to have more liquid, stir in the additional cup of stock. Stir in the sour cream, stirring completely until it melts in.
• Serve the chili immediately, topped with cilantro, chives and tortilla chips. You can add on some cheese if you wish!
• Leftovers of this are delicious! You might need to add in a drop of stock or water when reheating.

WHITE CHICKEN BUTTERNUT AND POBLANO CHILI

Steps:

• Roast peppers over an open gas flame until charred on all sides. If you don't have a gas stove, preheat the oven to broil and roast on the very top rack. Turn until charred on all sides. Place peppers in a bowl, and cover with plastic wrap. Let sit for 5 minutes. Peel off skin, discard seeds and stems. Finely chop.
• In a large dutch oven or heavy pot, add butter. Turn the heat on medium and add butter, onion, garlic, and salt. Saute until fragrant, and translucent, about 2-3 minutes. Add squash and cumin, cook another 1-2 minutes. Add chicken stock and beans. Bring mixture to a boil, and reduce to a simmer.
• Add chicken. Cook until chicken is completely cooked through, about 12 minutes. Remove chicken from the pot, and use two forks to shred the meat. Use the same fork to slightly mash some of the squash and beans. Add the chicken back to the pot. Continue to simmer for 15 minutes.
• Season to taste with salt and pepper.
• Serve with sour cream, cheese, green onion and cornbread croutons.
• Preheat oven to 400 degrees. Spray a loaf pan with non-stick cooking spray.
• In a medium bowl, whisk together cornmeal, flour, green onion, baking soda, salt, and sugar. In a liquid measuring cup, whisk together, milk, canola oil, and egg.
• Add wet ingredients to dry. Whisk just until combined. Pour into prepared baking dish. Bake until golden brown, and a toothpick comes out with just a few crumbs attached, about 20 minutes. Let cool for 10 minutes.
• Remove bread from pan and cut into ½ cubes. Transfer to a baking sheet, and bake for 10 minutes or until golden brown and crisp. (The same 400 degree oven)

WHITE CHICKEN POBLANO CHILI

Steps:

• Heat oil in large skillet.
• Season chicken with salt and pepper and cook in hot skillet 4 minutes without moving on each side. Reserve 1 tablespoons fat from skillet, and set aside.
• Discard skin and remove chicken to a plate.
• In food processor, mix 2 of the jalapenos, 2 of the poblanos, 2 of the anaheims, and all of the sliced onion into a chunky salsa. (you may have to do this in 2 batches).
• With reserved chicken fat, sautee the pepper/chili/onion mix, minced garlic, cumin, coriander, and salt for 10 minutes.
• Transfer 1 cup of the sauteed mix to empty food processor. Add 1 cup beans, 1 cup broth and mix 20 seconds.
• Add remaining sauteed mix, veggie/broth mix, remaining broth, and chicken breasts to large pot, and bring to a boil. Simmer, covered, 20 minutes.
• Transfer chicken to a plate.
• Into pot, stir remaining beans, simmer 10 minutes.
• When chicken is cool, shred, then add back to pot.
• Mince remaining jalapeno, poblano, and anaheim, and add to pot.
• Stir in lime juice, cilantro, green onions and return to simmer 10 minutes.
• Add salt and pepper to taste.
• Serve with sour cream, tortilla chips, and lime wedges.
• ***If you are using thighs instead of breasts, increase cooking time from 20 to 40 minutes.

CHICKEN BUTTERNUT CHILI

Steps:

• In a large saucepan, heat oil over medium heat; saute carrots, celery and onion until tender, 6-8 minutes., Stir in squash, tomato, tomato paste, seasoning mix and stock; bring to a boil. Reduce heat; simmer, covered, until squash is tender, 20-25 minutes. Stir in chicken; heat through. Sprinkle with cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.