White Chicken Chili

White Chicken Chili

(8 servings)

 

Ingredients:

2 tbsp. Canola Oil

½ medium Yellow Onion, chopped

3 cloves Fresh Garlic, minced

2 medium Poblano Peppers, seeded & chopped

1½ cups Russet Potato, diced

2 tsp. Ground Cumin

2 tsp. Dried Oregano

1 tsp. Kosher Salt

½ tsp. Black Pepper

1½ cups Zucchini, diced

1 cup Dry White Wine

4 cups Chicken Broth

2 cups Rotisserie Chicken, diced

1 cup Roasted Tomatillo Salsa (store bought)

½ cup Cashew Butter

1 tbsp. Fresh Lime Juice

Directions:

In a large stock pot (Dutch oven), over medium-high heat, bring oil to temperature and sauté the onions for 2-3 minutes.  Add the garlic and continue until fragrant.  Now add the peppers, potatoes, cumin, oregano, salt and pepper.  Sauté this mixture until vegetables soften (about 5 minutes) stirring occasionally.  Next add the zucchini and wine and bring to a boil.  Reduce heat to a simmer and continue for about 5 minutes.  Add the rest of the ingredients and continue to simmer for 10-15 minutes or until everything is heated through and vegetables are tender.  Serve when ready.

Note:               You could use leftover pork from a meal instead of chicken if you wish.  I’d use bacon fat (if available) when using pork in this recipe.

Ideas for Future Efforts

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