Recipe: Cheesecake Factory White Chicken Chili

CHEESECAKE FACTORY'S WHITE CHICKEN CHILI

FOR THE CHICKEN:
1/4 cup canola oil
2 lbs. chicken breasts, cut into 3/4-inch pieces
1 1/2 tsp. ground cumin
1 1/2 tsp. chili powder
1 1/2 tsp. kosher salt
3/4 tsp. ground black pepper
FOR THE CHILI:
2 tbsp. butter
2 tbsp. canola oil
3/4 cup yellow onions, diced 1/4-inch
1 tbsp. minced garlic
1/2 cup green poblano chiles, roasted, peeled, seeds removed, diced 1/4-inch
1/2 cup all-purpose flour
1 quart chicken stock
2 tbsp. salsa verde
1 1/2 tsp. chili garlic paste
1 1/2 tsp. chipotle Tabasco
3/4 tsp. dried oregano
3/4 tsp. brown sugar
1/4 tsp. ground cumin
2 cups canned white beans, rinsed and drained
3 tbsp. sour cream
FOR SERVING:
2 cups cooked white rice
1/4 cup pico de gallo
1/4 cup green onions, chopped 1/4-inch

Heat canola oil in a large sauce or soup pot.

Combine the chicken and spices in a mixing bowl. Add the chicken into the pot. Cook until lightly brown and about 3/4 done. Remove the chicken from the pot and set aside.

Heat the butter and the 2 tablespoons canola oil in the pot. Add the onions and cook until tender.

Add the garlic and chiles into the pot. Stir the ingredients together and cook for 30 seconds.

Add the flour into the pot. Stir the ingredients together and cook for about 2 minutes.

Add the chicken stock, a little at a time into the pot and slowly stir the ingredients together until smooth (no lumps of flour remaining). Add the salsa verde, chili garlic paste, Tabasco, oregano, brown sugar and cumin into the pot. Allow the mixture to come back up to a simmer and then add the chicken back to the pot. Simmer for 5 minutes.

Gently stir in the white beans and sour cream.

Serve with rice. Garnish with pico de gallo and green onion.