White Hot Chicken Chili

Recipe

Soup, Chili & Stew
White Hot Chicken Chili

Primary Media

User Rating

0 out of 5 stars
Rate it:
0 ratings

Recipe Data

8
Servings
10min
Prep
45min
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    Packed with heat, this chili contains three different types of green peppers. Bring on the heat.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    2 tbsp.Gustare Vita olive oil
    2poblano peppers, chopped
    1large yellow onion, chopped
    2 clove(s)garlic, minced
    1medium green bell pepper, seeded and chopped
    1fresh jalapeno, chopped
    1(32-oz.) pkg. Hy-Vee 33% reduced-sodium chicken broth
    1 ½ tsp.Hy-Vee dried oregano leaves
    1 tsp.Hy-Vee ground cumin
    1 tsp.ground coriander
    1Hy-Vee rotisserie chicken, deboned and shredded
    2(15-oz.) cans Hy-Vee great northern beans, drained and rinsed
    Hy-Vee salt, to taste
    Hy-Vee ground black pepper, to taste

    Things To Grab

    • 8-quart stockpot
    • Blender

    Directions

    1. Add 1 tablespoon olive oil to an 8-quart stockpot over medium-high heat. Saute poblano peppers until softened, about 6 minutes. Place peppers in a blender and puree until smooth. Set aside.

      Hyvee Culinary Expert Tip
      Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
      Hy-Vee Test Kitchen
    2. In the same pan, saute 1 tablespoon olive oil over medium heat. Add onion, garlic, green pepper, and jalapeno. Saute until softened, about 8 minutes. Add chicken stock, oregano, cumin, and coriander. Simmer, uncovered, 10 minutes.

    3. Add shredded chicken, poblano pepper puree, and beans; heat through. Season, to taste, with salt and pepper.

    Nutrition facts

    Servings

    200 Calories per serving
    1 cup

    Amounts Per Serving

    • Total Fat: 7g
    • Cholesterol: 20mg
    • Sodium: 530mg
    • Total Carbohydrates: 20g
    • Protein: 12g

    Daily Values

    0%
    Iron 15%
    0%
    Calcium 6%
    0%
    Vitamin D 0%
    0%
    Potassium 8%

    Recipe Source:

    From the week of February 20, 2019