White Chicken Chili with Roasted Garlic
White Chicken Chili with Roasted Garlic
Prep time
Cook time
Total time
A warm, flavorful & spicy chili, perfect for those cold winter days!
Author: Alberta Chicken Producers
Serves: 4
Ingredients
- 12 shallots, chopped
- 2 tbsp extra-virgin olive oil
- 3 Anaheim chile peppers
- 3 cloves garlic, minced
- 3 tsp all-purpose flour
- 1 cup dry white wine
- 7 cups low-sodium chicken broth
- 4 cups shredded, cooked chicken
- 1 tbsp chili powder
- ½ tsp cayenne pepper
- 15 oz can navy beans, undrained
- kosher salt and freshly ground pepper
- 10 oz box frozen, chopped spinach, thawed and squeezed dry
- ¾ tbsp smoked paprika
- ⅓ cup heavy cream
- 1 cup grated Monterrey Jack cheese, for garnish
Instructions
- Preheat the saucepan.
- Cook the shallots in the olive oil in a large saucepan over medium-low heat until caramelized, about 20 minutes.
- Meanwhile, place the chilies on a foil-lined broiler pan and broil until charred on all sides, turning about every eight minutes.
- Transfer to a bowl, cover with plastic wrap and let cool.
- Peel the skin off the peppers with your fingers or a paring knife.
- Stem, seed and chop.
- Add the minced garlic to the shallots and cook until fragrant, about 2 minutes.
- Add the flour and cook, stirring until toasted, about 3 minutes.
- Increase heat to high and add the wine; simmer 2 minutes, scraping up browned bits from the pan.
- Add the roasted chilies, 6 cups broth, chicken, chili powder, cayenne, beans, salt and pepper to taste.
- Simmer.
- Meanwhile, squeeze the soft pulp from the roasted garlic into a blender or food processor.
- Add the remaining 1 cup broth and process until smooth.
- Add to the chili and simmer until thickened, about 30 minutes, adding the spinach during the last 5 minutes.
- Add the paprika and cream.
- Season with salt and pepper and garnish with cheese.