Texas Roadhouse White Chili
Copycat Texas Roadhouse White Chili — a quick chicken chili built on blended roasted-style peppers and onion, pinto beans and pulled chicken in chicken stock, finished with cumin and coriander. Serve topped with sour cream and cilantro.
⏱️ Prep: 10 min🍳 Cook: 30 min
Nutritionper 100 g›
70
Calories
7g
Protein
6g
Carbs
2g
Fat
Ingredients
| 1 | large white onion, peeled and cut into small chunks |
| 3 | Anaheim peppers, stemmed, seeded and cut into small chunks |
| 4–8 | jalapeño peppers, stemmed, seeded and cut into small chunks |
| 3 | Poblano peppers, stemmed, seeded and cut into small chunks |
| 2 quarts (1.9 L) | chicken stock |
| 1 tablespoon | garlic, minced |
| 2 cans | canned pinto beans, drained and rinsed |
| 1 tablespoon | cumin |
| 1½ teaspoons | coriander |
| 1 pound (450 g) | pulled chicken, chopped |
| optional | sour cream and cilantro, for serving (optional) |
Instructions
- Add the onion and all the peppers to a blender or food processor and blend until finely chopped.
- Heat the chicken stock in a stockpot over medium-high heat. Add the garlic, beans and chopped vegetables and simmer until the beans are tender.
- Transfer half of the vegetables and beans to a blender or food processor and blend to a smooth puree. Stir the puree back into the pot.
- Add the cumin, coriander and the chicken pieces. Boil until the chicken is cooked to your liking.
- Serve warm, topped with cilantro and sour cream if desired.