WHITE CHILITexas Roadhouse Recipe
1 large white onion
3 Anaheim peppers
4-8 Jalapeño peppers
3 Poblano peppers
You should have an equal volume of peppers and onions. You can change the ratio if you like a hotter chili.
2 quarts chicken stock
1 tablespoon minced garlic
2 cans pinto beans, drained and rinsed
1 tablespoon cumin
1 1/2 teaspoons coriander
1 pound pulled chicken
Pull the meat from a rotisserie chicken and rough chop and cool it the night before you make the soup. You can make stock from the bones of the chicken along with a bay leaf and some garlic by adding 2 quarts of water and simmering for an hour or so.
Wash peppers, seed and stem them and cut into 1-2” chunks, set aside. Peel and chip onion into 1-2 inch chunks. Put peppers and onion chunks in food processor (in batches if necessary) and pulse to produce small (about 3/8 inches ) pieces of peppers and onions. Do not wash out the food processor.
Put the chopped veggies into the chicken stock along with the garlic and the rinsed drained beans and simmer until beans are tender.
With a ladle, remove about half of the beans and veggies and liquefy them in you food processor, add to the reaming soup to thicken it. Add the rough chopped chicken and return to a low boil, make sure the chicken cooks through. Serve with sour cream, cilantro and a lime wedge.