White and Black Bean Ranchero Chicken Chili with Cilantro Crema

White and Black Bean Ranchero Chicken Chili

with Cilantro Crema

from Picky Palate

2 Tablespoons extra virgin olive oil

½ medium white onion, finely chopped

2 Anaheim chilies, finely chopped (or 4oz can diced green chilies)

5 cloves fresh garlic, minced

3 14oz cans chicken broth

2 15oz cans great northern white beans, drained

1 15 oz can black beans, drained

2 heaping Cups shredded cooked chicken breast

2 heaping Tablespoons ground cumin

2 Teaspoons dried Ranch Dressing Seasoning Mix (Hidden Valley)

¼ teaspoon salt

¼ teaspoon pepper
½ Cup sour cream

¼ Cup packed fresh cilantro leaves

1. Place olive oil in a large dutch oven or pot over medium heat. Saute onions and chilies until softened, about 5 minutes. Stir in minced garlic for 1 minute. Stir in broth, beans, chicken, cumin, salt and pepper. Simmer on med-low for 20 minutes.

2. Place sour cream and cilantro leaves into a food processor or blender. Process until well combined. Serve chili with a dollop of Cilantro Crema on top. Enjoy!

White Chicken Chili

3 whole cloves of garlic (about 48 small cloves) unpeeled
3/4 tsp salt divided
3 Tbsp olive oil divided
2 poblano peppers
1 medium onion
1 1/2 lb boneless chicken breast
2 Tbsp McCormick Southwestern marinade (just the powder)
2 cans (15.5 oz) great northern beans, drained
1 jar (16 oz) Salsa verde


Slice off pointed end of garlic and put in a bowl with 1/4 tsp salt and 2 tsp olive oil drizzled over top. Cover and microwave 3 min or until garlic is soft. Let cool.

Dice peppers and chop onion-combine. Dice chicken and add southwestern seasoning, remaining 1 tsp of olive oil, and 1/2 tsp of salt-mix well. Add chicken to peppers and onions and sautee until chicken is fully cooked.

Gently squeeze garlic out of hulls and mash. Add beans and salsa. Mix in with chicken mixture and cook until heated through.