Championship White Chicken Chili


5 can white beans drained and rinsed (reserve 1 can to puree)
4 poblano pepper
4 anaheim peppers
¼ cup oil
2 large onions, finely chopped
⅓ cup flour
4 cups chicken stock (made from chicken base)
4 cups shredded chicken (equivalent to one whole chicken)
3 cups half & half
1 ½ tablespoons of Tony Chachere’s Creole Seasoning
1 tablespoon ground cumin
1 tablespoon chipotle powder


Char chillies until blackened. Let cool, peel, seed, chop chilies, and set aside.
Add oil to heavy large pot over medium heat. Add onions and saute until tender, about 8-10
minutes. Add flour and stir 3 minutes. Gradually whisk in stock and half & half. Simmer gently
until thickened, about 10 minutes. Puree reserved can of white beans, add to mixture
incorporating well. Add remaining beans, roasted chilies, shredded chicken, and next 4