Roasted Corn And Poblano White Chicken Chili

Roasted Corn and Poblano White Chicken Chili | Karri Perry

1 Tbs olive oil

2 Tbs unsalted butter

1 medium yellow onion chopped

3 Tbs fresh parsley chopped

3 cloves garlic-minced

1/2 tsp dry ground mustard

2 Tsp all-purpose flour

1 cup mild salsa verde

1 Tbs “Better Than Bouillon” Chicken-flavor

1-2 cups cooked shredded chicken, (can also use cooked ground chicken)

1 tsp salt

1/2 tsp pepper

1 tsp ground cumin

1/2 tsp chili powder

2 cans drained cannellini or Great Northern beans

2.5 cups frozen corn

1-3 Poblano Pepper-seeded and diced-you can use more

3 cups chicken broth

1 cup half-and-half

2 cups Monterey Jack Cheese- plus extra for garnish

In a 400 degree oven, place the corn and sliced pablano chili on a baking sheet lined with foil—drizzle with olive oil and a pinch of salt. Roast for 15-20 minutes.  (If using chicken breasts that need to be cooked-you can place them on the same baking sheet-cook to 165 degrees internally.)

Over medium heat, brown ground chicken -set aside.

In a large pot add butter and olive oil. Add the chopped onion and cook 4-5 minutes to soften. 

Add the garlic, parsley, dry mustard, salt, pepper, cumin, chili powder, bullion and flour. Add the salsa verde, and chicken broth, and bring to a low boil, then add the cooked chicken-(either shredded  or ground), roasted corn and poblanos, and drained beans.  Simmer for 10 minutes. Add 2 cups Monterey Jack cheese, and 1-2 cups half and half.

Let the chili simmer on low for 40 minutes, stirring often. Flavors build the longer the chili cooks. 

Serve with optional toppings like: avocado slices, tortilla strips, sour cream, chopped green onions, extra cheese, chopped cilantro-optional and or pickled jalapeños.