• Avni R.

IP White Chicken Chili w/ Blistered Peppers

Updated: Mar 27


It’s finally starting to get cold here in LA. It’s been rainy and cloudy. Not as cold as the east coast of course but definitely chilly for LA! Anyway, it’s gotten brisk enough that I got in the mood to have soup on this dreary Monday.


I always prefer a white chili to a tomato-based, traditional one. I love that it’s creamy, just something comforting about it! I did try to keep it on the healthier side so I did not use any cream, I used whole milk instead.


This chili has a southwestern kick to it with the oven-roasted peppers - I used both poblano and jalapeños for that extra bite! If your palette can handle more fire then I suggest using Serrano peppers even. If you can’t find poblano peppers, green or red bell peppers will do just fine as well.


I haven’t given y’all an Instant Pot recipe yet so here we are! I *always* use my IP when I want to have shredded chicken. Whether it be for soup or tacos. I use it for most of my chicken recipes actually because it turns out so, so tender and very quickly too. It just falls apart and melts in your mouth!


This is a hearty chili loaded with corn, beans, and potatoes too, so it can be made vegetarian as well. I suggest adding a can of either pinto or cannellini beans instead. I hope you guys enjoy this one! It’s super cozy and comforting for this cold winter!

IP White Chicken Chili w/ Blistered Peppers


Ingredients:

  • 2 tbsp butter

  • 1 tbsp olive oil

  • 1 yellow onion, finely diced

  • 1 lb. chicken breast

  • 1 cup corn, I use frozen

  • 1 can black beans, rinsed and drained

  • 1 russet potato, diced

  • 2 poblano peppers

  • 1-2 jalapeños, as per your liking

  • 4 cups chicken broth

  • 2 tbsp all-purpose flour

  • 1 tsp paprika

  • 1/4 tsp cayenne pepper

  • 1/4 tsp ground cumin

  • 1/4 tsp white pepper (black is fine too)

  • 1 tbsp garlic powder

  • 1 tsp onion powder

  • 1 cup milk

  • 1/4 cup sour cream

  • Salt to taste

Garnish:

  • Cilantro

  • Scallions

  • Cheese

  • Sour cream

  • Tortilla chips

Directions:


1. Turn oven on to broil. Rinse and dry your peppers, both poblano and jalapeños, and coat lightly in oil. Broil in oven for 10 minutes until charred. Remove from oven, place in a bowl and cover to sweat them out.

2. While the peppers are sweating out, start the soup. Turn Instant Pot on to sauté mode, once heated - add butter and oil. After butter is melted and oil is hot, add in onions and sauté until translucent and barely starting to brown. Add in spices - paprika, cayenne, cumin, pepper, garlic & onion powders, and give it a good mix. Continue sautéing for 1-2 more minutes. Add in flour and toast lightly for another 1-2 minutes. Add in broth and chicken, stir and close lid. Hit cancel button and pressure cook on high for 10 minutes. Keep warm for 5 minutes then release the pressure.

3. Back to the peppers - peel skin off peppers then remove stems and seeds, you can keep the jalapeño seeds if you prefer it extra spicy. Dice them up finely and keep aside.

Remove chicken from IP and shred. It should fall apart fairly easily. Turn IP back on sauté mode and bring to a boil. Add potatoes, black beans, corn, peppers, and shredded chicken into the IP and stir. Add salt to taste.


4. Whisk milk and sour cream together until smooth and pour into soup mixture. Mix well. Continue to boil and potatoes are cooked, approximately 10 minutes. The broth should thicken up as it boils. And done!

Serve hot and garnish with cilantro, scallions, cheese, sour cream, and/or tortilla chips! Enjoy!

Did you make this recipe? I’d love to see your recreation! Don’t forget to tag me @thecurriedcook or #thecurriedcook. Thank you!



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