White chicken chili

6 cloves of garlic

lime wedges

1 ear of corn

1 cup salsa verde

5 boneless chicken thighs

diced fresh tomato

1 tsp cumin powder

6 cups chicken broth

1/4 cup olive oil

cilantro

tortilla chips

juice of 1/2 lime

2 poblano peppers

cheddar cheese

1 tbs garlic powder

1 white onion

1 jalapeño pepper

avocado

1 can white beans

1 white onion

salt

Step 1

Start by roasting the poblano and jalapeño pepper. you can leave the peppers whole to roast it, as you will remove the seeds after they've been roasted. rub a little bit of olive oil on each pepper, and sprinkle with salt and pepper. i roast my peppers in the air fryer at 400 f for 10-12 minutes, until the skin is charred and the flesh was soft. to roast in the oven, set the oven to broil. broil on the first side for 5-6 minutes, until the skin starts to blacken, then flip and repeat on the other side. remove from oven and let it sit for a 10 minutes before handling. remove the skin and seeds of the poblano pepper, and just the seeds of the jalapeño. you can remove the seeds of the poblano quite easily by pulling gently on the stem - all of the seeds should pop out with the stem. if there is any resistance, the pepper is probably not cooked all the way through and you can broil it a little bit longer until soft.

Step 2

Finely chop the flesh of the poblano, jalapeño, and garlic together to make a chunky paste. set aside.

Step 3

In a large pot, heat up the remaining olive oil over medium heat. add the diced onion and sauté until translucent, 3-5 minutes. add the chicken thighs, cumin, garlic powder and some salt to the pan and sear the chicken on each side for another 5-6 minutes until browned. add the poblano/garlic paste and stir to fully coat the chicken.

Step 4

Add the broth/water and bouillon and some more salt to the pot, and bring up to a boil, then simmer for 20 minutes. using tongs, remove the chicken from the pot and use 2 forks to shred the chicken. return the shredded chicken to the pot

Step 5

Add the white beans, corn, salsa verde and sour cream, and use a whisk to fully blend the sour cream into the chili. let the chili come back up to a simmer, and cook for an additional 20-30 minutes until it has thickened. stir in the lime juice and remove from heat.

Step 6

Serve immediately with your garnishes in small bowls. the best way to eat this is to have everyone add their own toppings (it tastes best with everything on top).