Description
Adapted from The Cheesecake Factory.
Ingredients
Units
Scale
- 2 1/2 lbs boneless skinless chicken breast, cut into 1/2″ pieces
- 3 poblano chiles
- 3 garlic cloves, minced
- 1 medium yellow onion, diced
- 1 large jalapeno, diced
- 4 C chicken stock
- 2 C navy beans, rinsed and drained
- 1 1/2 C whole milk
- 1 C sweet corn kernels
- 1/2 C heavy cream
- 1/2 C all-purpose flour
- 1/4 C Salsa Verde
- 3 tbsp sour cream
- 3 tbsp unsalted butter
- 2 tbsp vegetable oil
- 3 1/2 tsp kosher salt, to taste
- 2 1/2 tsp ground cumin, divided
- 2 tsp chili powder, divided
- 1 tsp chipotle sauce
- 1 tsp dried oregano
- 3/4 tsp cracked black pepper
Instructions
- Preheat your oven to 450°F. Arrange your poblano peppers on a baking sheet, and roast in the preheated oven for 10-12 minutes, until charred in spots and the outer skin is beginning to peel and curl. Once this happens, pull them and set them aside until they’re cool enough to handle.
- When the chiles have cooled go ahead and peel them, removing the thin, sheer skin from the entire outside. After you’ve peeled them remove the stem, popping it out along with the cluster of seeds. Slice the poblanos open and scrape out any extra seeds, then dice the peppers into small pieces.
- Next, add the chicken to a mixing bowl along with the dried oregano, one teaspoon of chili powder, two teaspoons of cumin, and two teaspoons of kosher salt. Stir to distribute the seasonings evenly all over the chicken.
- Place a large soup pot over medium-high heat, and add the vegetable oil. Let the oil heat for 2 minutes, and then add the chicken to the pot. Spread it into a single layer and press the chicken down into the surface of the pan – we want it to sear. Allow it to cook undisturbed for 3-4 minutes. After there’s a good sear go ahead to stir and toss while you continue to cook until the chicken is mostly cooked through, but not quite.
- Remove the chicken from the pot, allowing excess oil to drip back off first, then add the butter and remaining oil. Add the onions, sprinkle lightly with a pinch of salt, and cook until they’re softened – about 4 minutes – then stir in the diced poblano peppers. Allow them to cook together for 2 minutes, then stir in the jalapeno and garlic and cook for another two minutes.
- Reduce the heat to medium and sprinkle the flour over the sauteed aromatics. Stir them together until you don’t see any large spots of dry flour. Keep stirring for 3 minutes or so, to allow the flour taste to cook off.
- Next, begin adding the chicken stock one cup at a time, stirring well between each addition to ensure there are no lumps of flour. Once you’ve stirred in all of the broth, stir in the whole milk and heavy cream and bring it to a simmer.
- Stir in the beans, corn, salsa verde, chipotle sauce, and hot sauce, along with the remaining salt, chili powder, and cumin. Allow the mixture to come back to a simmer, then stir the chicken back in. Give it a taste and add more salt as you see fit.
- Simmer for 10 minutes then stir in the sour cream and black pepper. I suggest serving it with white rice and garnishing it with cilantro and tortilla strips. Dassit!
Notes
- Check the post above the recipe for suggestions on substitutions and other tips!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
