Try this Smoky White Chicken Chili recipe
- 6 cups chicken broth
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1 lime, juice of
- 2 tsp ground cumin
- 4 cups shredded rotisserie chicken
- 2 (15oz.) cans cannellini beans drained
- 2 tsp chipotle chili peppers in adobo sauce seeds removed
- 2 cups prepared salsa verde
- 8 oz. cream cheese cut into cubes
- 1 large california avocado peeled and pit removed
- 1/2 cup mexican crema (table cream or half and half would
- 3/4 cup diced tomatillos
- 1/2 jalapeno, seeds removed
- 4 tbsp chopped cilantro
- Carbohydrate 5.41876395832946 g
- Cholesterol 721.185 mg
- Fat 149.254790416666 g
- Fiber 0.0898395832648095 g
- Protein 172.935348124998 g
- Saturated Fat 45.1299367916666 g
- Serving Size 1 1 Serving (1011g)
- Sodium 1138.71666666662 mg
- Sugar 5.32892437506465 g
- Trans Fat 14.0562804166665 g
- Calories 2105 calories
Step-by-step
- Bring the broth and chicken to a small boil in a large pot. Add one can and half of the other can of beans to the pot.
- Take ½ cup of the broth from the pot and pour it into a blender or food processor with the remaining ½ can of beans. Add the cumin and chipotle chili peppers to the blender and process until smooth. Stir back into the pot along with the salsa verde and cream cheese cubes. Simmer, stirring occasionally until the cream cheese has dissolved into the chili. Season with salt and pepper to taste.
- Combine the ingredients in a blender or food processor and blend until smooth. Pour in a dressing bottle and drizzle over the chili.
- Top the chili with optional toppings if desired: Crushed tortilla chips, diced California Avocado, chopped cilantro, sour cream, shredded cheese, diced green onions, etc. Enjoy!
Cream cheese dictates the viscosity of this broth. Whole canned cannellini beans contain starches that, when blended with hot broth, form a natural colloidal suspension. Dumping unblended beans straight into the pot leaves you with a thin, watery broth where solids sink and liquids separate. Pureeing a portion of those legumes alongside chipotle peppers introduces natural emulsifiers that trap liquid fat droplets. This technique yields a velvety texture without requiring a roux.
Managing Texture and Heat
Dairy curdling happens when proteins tighten too quickly under high heat. Cube the cream cheese into uniform one-inch pieces before adding them to the pot. Maintain a gentle simmer rather than a rolling boil while dissolving the dairy. High heat forces milk solids to clump together into grainy particles instead of melting smoothly into the bean purée. Stir continuously with a flat-bottomed wooden spoon to scrape the starches rising from the bottom of the vessel, preventing scorching.
- If the chili separates, remove the pot from the heat source and whisk vigorously for sixty seconds to re-emulsify the fats.
- Thin an overly thick base by whisking in warm chicken broth two tablespoons at a time until the desired fluidity is reached.
