Description (Some HTML is OK)
Blogged atWhats Eric Cooking?
"The Green Monster"
This is a recipe that I just won a chili cookoff with. Its a creamy white chicken chili full of roasted green chiles.
Makes 8 servings
- 2lbs of assorted fresh chile peppers
- You can use any combination of peppers including but not limited to poblano, anaheim, jalapeno, banana, serrano, etc. The heat of the chili will vary based on your chile selection. If its your first time making the recipe I would recommend trying 4 poblanos, 2 Anaheim or banana peppers, and 1 or 2 jalapenos.
- 1 tablespoon vegetable oil
- ¼lb Hickory smoked bacon- diced
- 1 Red onion - diced
- 1 Green pepper- diced
- 6 Stalks of celery - diced
- 1.5-2lbs boneless skinless chicken breasts
- 6-8 cups chicken stock
- 2-3 Instant bouillon powder or cubes
- 1 cup salsa verde (tomatillo salsa available near the Mexican foods in supermarket)
- 2- 12oz cans of mild green enchilada sauce
- 2-16oz Cans northern white beans -rinsed and drained
- 1 teaspoon each of cumin, black pepper, and garlic powder
- 1 tablespoon of dried oregano
- 1 cup shredded monterey jack cheese
- 1 8oz package of cream cheese - softened
- 1 cup of heavy cream
Preparation (Some HTML is OK)
-Start by washing and drying the peppers. Toss them in a large bowl with the vegetable oil to coat, and place on a cookie sheet. Bake at 375 degrees for 15-20 minutes, turning once. The peppers are done when they have a little black char on each side. When the peppers are done, remove from cookie sheet and place into a large ziploc style freezer bag. After about 10 minutes you will be able to wash the peppers under cold running water and remove their skin and seeds. The peppers can then be chopped into bite size pieces and placed into a large stock pot that we will use to make the chili in.
-Preheat grill to medium high heat. Wash the chicken breasts and pat dry with paper towel. Season them to taste with salt, black pepper, cumin, and garlic powder. The chicken gets grilled until well done and there are noticeable grill marks and charring on both sides. Chop the chicken into bite size pieces and add to the pot.
- Add the bacon to a saute pan over medium heat and cook until the bacon is crispy. Remove the bacon and set aside.
- Add the onion, pepper, and celery to the saute pan with the bacon drippings and cook over medium heat for about 10 minutes until softened. Add vegetables to pot.
- Add chicken stock, beans, salsa, and enchilada sauce to pot. Stir in all of the dried spices and bacon bits.
-Taste for seasoning. We want to have a good chicken flavor. Add some chicken bouillon if needed along with salt and pepper to taste.
-Bring up to a simmer.
-Stir in softened cream cheese until incorporated
-Stir in shredded cheese until incorporated
-Stir in cream.
-Allow to simmer for 30 minutes over low heat for then enjoy!
***You can serve this with some fresh condiments such as chopped cilantro an onion, shredded cheese, and sour cream to take away the heat.