September is my favorite month and not just because it's my birthday month! The vibrant autumn colors, cool brisk evenings, the official beginning of fall and all the delicious savory soups. This White Chicken Chili is my of my favorites and you'll love that you can make this recipe with just one pot! Poblano peppers add the perfect mild heat while still keeping it kid friendly.
White Chicken Chili
Yield: 6 Servings
1 tablespoon olive oil
3 chicken breast, cut into bite sized pieces
2 poblano peppers, minced
1 large onion, minced
1/4 teaspoon pepper
1 1/2 teaspoons garlic powder
1 teaspoon cumin
1/4 teaspoon basil
5 cups, low sodium chicken broth
2- 15 oz cans cannellini beans, drained and rinsed
2/3 cup heavy cream
2/3 cup sour cream
Shredded mozzarella, pepper jack, cheddar or monterey jack cheese
1 avocado, sliced
In a large pot over medium-high heat heat the oil then add in the chicken breast, poblano peppers, onion, pepper and garlic powder. Saute until chicken is just cooked through. Add in the cumin, basil, broth and beans and bring to a boil. Reduce heat and simmer for 30 minutes. Stir in the heavy cream and sour cream before serving and heat through. Serve with shredded cheese and sliced avocado.
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