There are three things I think about before I go to bed: food/recipes/cooking, my boyfriend’s cute face, and what I am going to wear the next day. Actually, I feel like these three things are always on my mind! The main thought crossing my mind last night as I was shivering myself to sleep was how I could really go for a warm bowl of chili. But I didn’t want winter chili, you know the kind with beef and tomato sauce. I wanted something lighter. I wanted something fit for the Spring. I wanted something fit for this Texas Spring (constant back-and-forth of perfect weather and freezing temperatures).
I always see recipes online for summer soups and chiles. I guess this recipe plays off of that and my love for anything tomatillo. The wheels in my head turned and turned all night. These thoughts coupled with my dog Gypsy’s munching on her new duck toy all night kept me awake. Oh yeah, I was effing cold, too. The firs thing I did when I woke up this morning was jot this idea down in my moleskin and then make a shopping list, for….wait for it….. WHITE BEAN POBLANO CHICKEN CHILI!
Here it goes…..
12 tomatillos, husks removed and rinsed
6 cloves of garlic
2 serrano peppers
2 poblano peppers
1 white onion
1 can sweet golden corn
1 can great northern beans
1 14.5oz can of chicken broth
2 boneless, skinless chicken breasts
1 cup water
1-2 tbs flour
spices: cumin, oregano, sea salt, and black pepper (all to taste because I like a lot of flavor)
garnishes: cilantro, avocado slices, and queso fresco
Directions (with pictures!)
1. After husking and rinsing your tomatillos, quarter, then roughly chop.
2. Dice up your 6 cloves of garlic.
3. In a pot or really deep saucepan heat up 1 tablespoon of vegetable oil. I actually used 1 tablespoon of bacon grease to accentuate the smoky flavor of the poblano peppers. I also always save my bacon grease, so I had it on hand.
4. Dump in your tomatillos and garlic. Season with all the above mentioned spices to taste. I like dishes with a lot of flavor, so I feel like I always overuse… Cook for about 15 minutes until the tomatillos change color and texture from the originally light greenish white spongy to a more yellow green saucy consistency.
5. Wash your poblano peppers and take the seeds out just as you would a bell pepper. Roughly chop and throw them into the mix cooking for about 5 more minutes.
5. Once the poblano peppers are a bit more tender, add your serrano peppers. These bad boys will give you a little more spice. (Serranos are the skinnier peppers but are just as hot or even hotter than jalaps!) Cook about 5 more minutes, seasoning as you go.
6. Transfer everything in your pot to a blender and add half of your can of chicken broth. Give it about six good pulses! This will be part of your soup base!
7. Add about 2 tablespoons of flour to your remaining can of chicken broth, giving it a quick whisk. This will help to thicken your soup while it simmers.
8. Open and rinse your cans of corn and beans. Add to the original pot with either 1 more tablespoon of bacon grease or vegetable oil. Season and “brown” for about 5 minutes.
9. Once you have “browned” your beans and corn, add the poblano-tomatillo puree.
10. Roughly chop your white onion and add to the soup. I do this after the pulsing because I like the crunch of more onion.
11. Stir and add the rest of the chicken broth mixed with flour as well as 1 cup of water.
12. Let simmer for about 15 minutes. Keep stirring so the chili won’t stick to the bottom of the pot.
13. While the simmering is taking place, cook your chicken! I only used salt and pepper to season the chicken.
14. When your chicken is finished, shred the shit out of it with two forks! If you are not an expert chicken shredder, you can use a knife. This will also be a good time to make sure your chicken is fully cooked. I gave my bf food poisoning after feeding him undercooked chicken and waffles. Gross. You don’t want that.
15. Finally add your fully cooked and shredded chicken to your chili. Let it simmer for a couple minutes if you are not dying of starvation. If you’re super hungry, this WHITE BEAN POBLANO CHICKEN CHILI IS GOOD TO GO!
I like to add queso fresco, cilantro, and avocado because those three ingredients are the trifecta cherry on top!
Some thing to remember that I left out: wash your hands multiple times with soap and water when dealing with peppers, and do not touch your eyes unless you want to go blind! I will probably sleep in my contacts tonight….uhhhh….
I am used to cooking Mexican food all the time. Being from south Texas, it might be in my blood. Don’t be fooled by my lack of a tan! If you do not cook often and feel like getting in the mood, I listened to a mix of these Pandora stations: