One of my favorite events of the year is the annual West Side Chili Cook Off, and this year is no different. I won the Judges’ Choice in 2016, and this year debuting a new recipe for a white chicken chili I’ve worked up. This has a nice number of peppers and beans in it, and I think it’s a satisfying, hearty chili that I hope people will really enjoy.
Peppy Poblano White Chicken Chili
Created for the JC West Side Chili Cook Off 2018.
3 lbs chicken thighs, skins removed
1 large onion, diced
6 cloves garlic, minced
4 poblano peppers, diced
2 jalapeno peppers, diced fine
2 tbs Italian seasoning
2 tbs chili powder
2 tbs cumin
2 tbs salt
1 tsp black pepper
1 tsp red pepper flakes
3 14 oz can white beans, drained
1 quart chicken stock
1 bunch cilantro, minced
8 oz cream cheese, cut into a few chunks
2 boxes frozen corn
2 tbs fresh squeezed lime juice
Saute onions in a large dutch oven until translucent, then add garlic. Stir for another thirty seconds, then add peppers. Stir to combine, then saute until peppers have softened. Add spices and stir into onion and peppers, then continue to stir for another couple minutes until fragrant. Add drained beans, chicken, and chicken stock and enough water to just cover the chicken. Bring to a boil, reduce to a simmer and cover, and place in a preheated 250 degree oven. Cook for forty-five minutes to an hour, then move to stove top. Using a slotted spoon, remove the chicken thighs to a separate bowl. Allow to cool, shred with a fork (or in a stand mixer). Remove bones and excess fat and return to the pot. Return chili to a simmer, and add the parsley, frozen corn and cream cheese. Stir to combine, and let chili simmer for an additional fifteen minutes. Stir in lime juice, and serve!