Course Entree, Soup
Cuisine Mexican
Prep Time 15 minutes
Cook Time 3 hours
Passive Time 3 hours
Servings
4 servings
INGREDIENTS
- 3 jalape�o peppers
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 1/2 cups yellow onion, 1/4-inch dice
- 1 tablespoon cumin
- 1 1/4 pound boneless skinless chicken breasts
- 1 cup roasted green chilies, canned, divided
- 2 1/2 cups white beans, (2-15 oz canned) drained
- 1 cup unsalted chicken stock, divided
- 1 1/2 cups corn, (15 ounces canned)
- 1 1/4 teaspoons kosher salt, more as needed
- 1/4 teaspoon black pepper
INSTRUCTIONS
- Line a small baking sheet with foil.
- Turn on broil setting on the oven.
- Evenly space out the three jalape�os on the sheet tray.
- Place sheet tray on the highest rack in the oven. Roast the jalape�os until the skins brown and blister, turning over as needed to get all the sides roasted, about 15 minutes.
- Place the roasted chili�s in a small bowl and cover tightly with plastic wrap. Allow the chilies to come to room temperature; the trapped heat will make the skins easier to peel.
- Once cooled, remove the skin and stems. If you like a very spicy chili, leave the seeds, for a more mild chili remove the seeds and discard. Set the jalape�os aside.
- In a large microwave-safe bowl add olive oil, diced onions, minced garlic, and cumin. Stir to combine.
- Visit White Bean Chicken Chili@www.jessicagavin.com For Recipe Instructions.