White Chicken Chili
Anaheim’s are very popular in Southwestern US Cuisine. Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.
They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900′s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.
1 onion, chopped
2 tbsp butter, divided
1 can chicken broth
2 1/2 cups milk
1 4 oz chopped green chiles
5 chicken breasts, cooked and shredded
2 cans Great Northern Beans, drained and rinsed
1 tsp Tabasco sauce
1 1/2 tsp chili powder
1 tsp ground white pepper
1 tsp cumin
1 to 1 1/2 cups shredded Monterey Jack cheese
1 cup greek yogurt
Saute onion in 1 tbsp butter until soft. Add the flour and stir for 3 minutes. Slowly whisk in milk, stirring constantly. Bring to a boil and simmer for 5 minutes. Add seasonings, broth, chicken, beans, and chilies. Simmer for 20 minutes, stirring frequently. Fold in yogurt and serve.