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.
Recipe
Soup, Chili & Stew
White Hot Chicken Chili
Primary Media
Description
Packed with heat, this chili contains three different types of green peppers. Bring on the heat.
Servings and Ingredients
Ingredients
Serves 8
Quantity | Ingredient | Add |
---|---|---|
2 tbsp. Gustare Vita olive oil | ||
2 poblano peppers, chopped | ||
1 large yellow onion, chopped | ||
2 clove(s) garlic, minced | ||
1 medium green bell pepper, seeded and chopped | ||
1 fresh 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 | ||
1 Hy-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
Hyvee Culinary Expert Tip
Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.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.
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