Best Creamy White Chicken Chili

butterbeready.com

Tonja Jo

SCALE 1x2x3x

3 tablespoons olive oil, divided

3 large poblano peppers

1 ½ to 2 lbs boneless/skinless chicken breasts, cut into chunks

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon smoked paprika

½ teaspoon ground white pepper

Kosher salt, to taste

2 tablespoons unsalted butter

1 medium yellow onion, chopped

1 tablespoon garlic paste (or 6 cloves of garlic, finely minced)

2 tablespoons all-purpose flour

1 (4-ounce) can diced jalapeños

4 cups chicken stock or broth

1 cup half and half

¼ cup sour cream

2 (15-ounce) cans white beans, rinsed & drained

⅓ cup salsa verde

1 cup fire-roasted corn, canned (drained) or frozen (no need to thaw)

½ cup shredded sharp cheddar cheese

subheading: For serving & garnishing chili- optional:

fried corn tortilla strips, chopped avocado & chopped cilantro

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