White Chicken Chili with Pinto Beans and Poblanos
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • ½ cup unsalted butter, divided
  • 1 large onion, chopped
  • 2 poblano peppers, cored, seeded, and chopped
  • 1½ lb chicken breasts, cut into ½ inch pieces
  • ¼ cup all purpose flour
  • 2 cups chicken broth
  • 2 cups half and half
  • 1-2 teaspoons Tabasco sauce
  • 1½ teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 15 oz can of pinto beans, drained and rinsed
  • ½ cup swiss cheese, grated
  • ½ cup gruyere cheese, grated
  • cilantro for garnish
Instructions
  1. In a medium sized skillet, melt 2 tablespoons butter over medium-high heat. Add onions and poblanos and cook until they start to brown, about 8 minutes. Transfer vegetables to bowl.
  2. Add chicken breast pieces to pan and cook until pieces start to brown, about 8 minutes. The chicken will finish cooking in the chili, so it doesn't need to be cooked all the way through. Remove from heat.
  3. In a large sauce pan, melt remaining 6 tablespoons butter over low heat. Add flour and whisk constantly until a roux forms, about 3 minutes. Stir in onions and peppers. Gradually add chicken broth and half and half, continuing to whisk. Bring mixture to a boil, reduce heat, and simmer for 5 minutes, until mixture thickens.
  4. Stir in Tabasco sauce, chili powder, ground cumin, salt, and pepper. Add beans and chicken. Cook over low heat for 15 minutes, stirring occasionally.
  5. Stir in swiss and gruyere cheese. Taste and adjust seasonings. Serve with cilantro as garnish.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2014/11/10/white-chicken-chili-pinto-beans-poblanos/