With my crazy successBlue Ribbon Chilewhich has won countless contests from my viewers, I thought it was time to focus on its lighter but equally tasty cousin:
Chicken White Pepper! White Chicken Chili gets its name because it is exactly what it is: mostly white due to its use of white beans, chicken, and no tomatoes. It's also one of the most satisfying and beautiful peppers you'll ever put your eyes and mouth on. Consider it the thickest, healthiest chicken stew you'll ever taste!
You can do this on yourinstant potÖninja food!
I did it like this! (Scroll down to see the full written recipe):
Start with a big Spanish onion...
Then eat chicken...
...and cut into small pieces.
You put the lemon in the squeezed juice...
...and get the juice.
Now get a big poblano pepper (or two)...
Now, to enhance the flavor, let's roast the pepper. Add it to the Ninja Foodi Pot (or a baking sheet if using an oven)...
...and drizzle with olive oil.
After roasting it looks like this, the skin of the pepper is well and blistered.
Now heat up the pan a bit (and put the peppers in the Instant Pot if you roasted them in the oven instead of the Ninja Foodi) and add some butter...
When the butter melts...
…add the onion and sauté for a few minutes.
Then add some garlic...
...and let it cook a little.
I feel like a chicken tonight! Put it in the pan...
...with a little butter.
Sear the chicken until pinkish-white (it shouldn't be fully cooked yet, that's what happens when we press cooking).
Then we add some diced green peppers (they are not spicy)...
...and some salsa verde (which is more spicy than spicy).
Let's spice it up with a little cumin...
...and black pepper.
Then add the lemon juice...
...and chicken broth.
Finally, let's finish with what gives this pepper its name: white beans!
Drain and rinse, then add to the pot.
Don't stir them, just flatten them so they're just below the surface of the broth and over the rest of the pot. Close the lid and cook on high pressure.
After the pressure cooking cycle and once the lid is removed, it looks like this and a little thinner. All that will change soon.
Bring the pot to a bubble.
And make the cornstarch paste by adding equal parts cornstarch...
... and then blend until smooth.
Add the paste and you'll see the chili thicken almost immediately. Let it bubble for a moment, then turn off the heat and let it warm up.
Now to really establish some flavor. add some sour cream...
…Queso Monterey Jack…
...and frozen corn (the heat from the chili will thaw and heat up within a minute of stirring).
Stir everything well!
And finally, for a final, optional flavor boost, feel free to add anythingchili better than broth!
(This is really magical)…
Stir the chili one last time...
...fill into bowls...
…and garnish with some fresh cilantro and more cheese, if you like.
Can we take a moment to admire how beautiful and healthy this White Chicken Chili is?
I give it to a friend or loved one...
Friend: You did it?! Her: Why, yes. Yes I do.
Thumbs up, lucky pup!
Serve with some rice and enjoy!
At the time of this writing, Pressure Luck exclusively uses Better Than Bouillon/Southeastern Mills for all soup and broth bases.
The lighter, whiter cousin of my classic Blue Ribbon Chili, the White Chicken Chili is just as rich in flavor but with a more Tex-Mex twist due to the green sauce and no tomatoes. One sip and you'll see why this is a very popular recipe of mine.
setup time5 minutes
time to cook31 minutes
total time36 minutes
- 2 tablespoons of olive oil
- 1 large poblano chili, diced and seeded (you can use two if you like, it's not spicy)
- 4 tablespoons salted butter, halved
- 1 large Spanish onion, chopped
- 1 tablespoon crushed garlic
- 2-3 pounds chicken breasts, breasts, or thighs (I used tenders), cut into small pieces
- 7 ounces roasted green pepper (not spicy)
- 1 taxGreen sauce(Green sauce which is usually mild on spice. I like the Goya brand for this)
- 1 lemon juice
- 4 cups chicken broth (I use 4 tspChicken better than broth+ 4 cups of water)
- 1 teaspoon seasoning salt
- 1 teaspoon pepper
- 1 teaspoon chili powder
- 2 teaspoons ground cumin
- Two 15.5-ounce cans of beans of your choice (Cannellini, Great Northern, or Navy work well), drained and rinsed
- 3 tablespoons cornstarch + 3 tablespoons water, mixed together to form a cornstarch paste
- 1/4 cup sour cream
Optional for a richer chili:
- 10 oz package of frozen corn
- 1-2 cups grated Monterey Jack cheese
- 1-2 tablespoons ofchili better than broth
- Fresh coriander to garnish
- you use aninja food, add the diced poblano peppers to the pan and drizzle with the olive oil. Lower the TenderCrisp lid and press 'Roast' for 12 minutes.you use ainstant potIf you want to roast the peppers first, place the diced poblano peppers on a baking sheet, drizzle with olive oil and place on the rack in the oven for 12-15 minutes (TO USE:You could also skip the roasting step entirely BUT it enhances the flavor of the chilies and affects the final taste of the chili.)
- Press "Saute" and set it to the "More" or "High" setting. Put 2 tablespoons of butter in the pan. Once melted and bubbly, add the onion (and the poblano peppers and olive oil if you roasted the peppers in the oven or skipped step 1). Sauté for 3 minutes then add the garlic and sauté for another minute.
- Now add the chicken and the other 2 tablespoons of butter and cook, stirring constantly, until the chicken is pinkish white (should not be fully cooked at this point, just charred), 3-4 minutes more.
- With the exception of the heavy cream, cornstarch and optional ingredients (these come after pressure cooking), add everything else and stir. Just be sure to put the beans in last, and instead of stirring, flatten them slightly so they're just below the broth.
- Close the lid, press "Pressure Cook" or "Manual" for 5 minutes at high pressure. Quick release when finished
- Press 'Sauté' and when it starts bubbling add the cornstarch mixture for a minute then press 'Keep Warm'
- Whisk in the heavy cream and add any optional ingredients to taste and let sit/melt for another 2 minutes.
- Serve over rice and garnish with Monterey Jack cheese, cilantro and sour cream, if desired.
- To enjoy!
You could also skip the roasting step entirely BUT it enhances the flavor of the chilies and affects the final taste of the chili.
As always, chili is always best the next day when it's cold and the flavors come together and solidify, so don't hesitate to give it a try!
If you want a thicker chili just double the cornstarch mixture.
"Aren't there tomatoes in that pepper?!" NO! That's part of what makes this white pepper different from a traditional red pepper! But you can always add a few more if you like!
Try my mega-popular, award-winningBlue Ribbon ChileAlso!
If you have leftovers and want to make a spectacular sauce out of them, simply reheat and add more grated cheese until it thickens to the consistency of a sauce. Serve with tortilla chips.