White Chicken Chili with Roasted Garlic

White Chicken Chili with Roasted Garlic
 
Prep time
Cook time
Total time
 
A warm, flavorful & spicy chili, perfect for those cold winter days!
Author:
Serves: 4
Ingredients
  • 12 shallots, chopped
  • 2 tbsp extra-virgin olive oil
  • 3 Anaheim chile peppers
  • 3 cloves garlic, minced
  • 3 tsp all-purpose flour
  • 1 cup dry white wine
  • 7 cups low-sodium chicken broth
  • 4 cups shredded, cooked chicken
  • 1 tbsp chili powder
  • ½ tsp cayenne pepper
  • 15 oz can navy beans, undrained
  • kosher salt and freshly ground pepper
  • 10 oz box frozen, chopped spinach, thawed and squeezed dry
  • ¾ tbsp smoked paprika
  • ⅓ cup heavy cream
  • 1 cup grated Monterrey Jack cheese, for garnish
Instructions
  1. Preheat the saucepan.
  2. Cook the shallots in the olive oil in a large saucepan over medium-low heat until caramelized, about 20 minutes.
  3. Meanwhile, place the chilies on a foil-lined broiler pan and broil until charred on all sides, turning about every eight minutes.
  4. Transfer to a bowl, cover with plastic wrap and let cool.
  5. Peel the skin off the peppers with your fingers or a paring knife.
  6. Stem, seed and chop.
  7. Add the minced garlic to the shallots and cook until fragrant, about 2 minutes.
  8. Add the flour and cook, stirring until toasted, about 3 minutes.
  9. Increase heat to high and add the wine; simmer 2 minutes, scraping up browned bits from the pan.
  10. Add the roasted chilies, 6 cups broth, chicken, chili powder, cayenne, beans, salt and pepper to taste.
  11. Simmer.
  12. Meanwhile, squeeze the soft pulp from the roasted garlic into a blender or food processor.
  13. Add the remaining 1 cup broth and process until smooth.
  14. Add to the chili and simmer until thickened, about 30 minutes, adding the spinach during the last 5 minutes.
  15. Add the paprika and cream.
  16. Season with salt and pepper and garnish with cheese.