White Chicken Chili

This white bean chicken chili is made with tender chicken, homemade chicken broth, roasted poblano chilis, and white cannellini beans. It's total comfort food!

Ingredients

•     6 poblano chili peppers or 4 oz canned green chilies
•     10 cup water
•     1 whole chicken cut into 8 pieces, any weight *
•     2 tbsp unsalted butter
•     2 tbsp olive oil
•     2 yellow onions chopped
•     2 tsp garlic minced
•     3 tbsp all-purpose flour
•     1/2 tsp cayenne pepper
•     1 tsp dried oregano
•     1 tsp cumin ground
•     1 tsp salt or to taste
•     1/2 tsp white pepper
•     43.5 oz cannellini beans (3 14.5 oz cans) rinced and drained
•     1 cup mexican blend cheese for garnish
•     1/3 cup sour cream for garnish

Instructions
For Roasting the Poblano Chilies

1.     Set oven to broil. Line a baking sheet with aluminum foil. Dampen 6 paper towels and have a Ziploc bag (gallon sized) handy.
2.     Clean and dry poblano chilies. Arrange the chilies on the prepared baking sheet, then set them in the oven on the topmost rack.
3.     Let chilies cook until skin is blistered and charred, about 5 minutes. Be careful not to let the chilies brown too much. Flip the chilies and let the other side cook to the same level, about another 3-5 minutes.
4.     Take cooked chilies out of the oven and wrap each one in a damp paper towel. Place the wrapped chilies in the zip lock bag, seal it, and allow the chilis to steam for another 10-15 minutes.
5.     Remove chilies from the bag and unwrap the paper towels. The chili skins will likely come loose with the paper towel. For any skin that remains, use a butter knife to scrape them off.
6.     Cut the chilies into strips. Place them back in the Ziploc bag (gallon sized) until ready to use in the chili.

For the White Chicken Poblano Chili

1.     In a 12 quart stockpot, add water and cut whole chicken. Bring water to a boil, then reduce to a simmer for 20-30 minutes.
2.     Remove chicken from the pot and arrange on a plate to cool for 10 minutes. Reserve 8 cups of the chicken broth from the stockpot and discard the rest. If you are short the 8 cups, just add more water.
3.     Once chicken is cool enough to handle, remove it from the bones and shred with a fork. Meat should remove from bones easily. When finished, you should have at least 3 cups of chicken. Set chicken aside for now.
4.     Clean stockpot, then return to burner. Add butter and olive oil to stockpot and warm over medium heat. Add chopped onion and minced garlic and cook until onion is translucent, about 5-8 minutes.
5.     Reduce heat to low and sprinkle all-purpose flour over veggies, then stir to coat.
6.     Mix in cayenne pepper, dried oregano, cumin, salt, and white pepper, then stir in cooked & sliced poblano chilies, chicken, cannellini beans, and the 8 cups of reserved chicken broth.
7.     Increase heat to medium-high and bring to a boil. Reduce heat to a simmer and cook for another 10 minutes.
8.     Serve chili immediately with Mexican blend cheese and sour cream for garnish.

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