4-Pepper White Chicken Chili - cooking recipe

Ingredients

1 Hatch chile
1 poblano pepper
2 tablespoons olive oil
1 red bell pepper, chopped
1 medium onion, diced
2 jalapenos, chopped
2 cloves garlic, minced
6 cups chicken broth
2 (16 ounce) cans great northern beans, drained and rinsed
2 (15 ounce) cans fire-roasted corn
1 1/2 pounds cooked chicken, pulled apart
1 (16 ounce) jar salsa verde
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 lime, juiced
2 1/2 cups shredded Monterey Jack cheese, divided
1 (12 ounce) bag tortilla chips, crushed, or to taste
1 bunch chopped fresh cilantro, or to taste

Preparation

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Cut Hatch and poblano peppers in half and place, cut-sides down, onto the prepared baking sheet.
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Place roasted peppers into a food processor and blend until pureed.
Combine olive oil, bell pepper, onion, jalapenos, and garlic in a large soup pot over medium heat. Cook until peppers are soft and onions are translucent, about 8 minutes. Add chicken broth, beans, corn, chicken, salsa verde, pureed peppers, salt, and black pepper. Mix well and bring to a simmer, about 5 minutes.
Reduce heat to low, add lime juice, and cook 25 minutes more. Add 1 1/2 cups shredded Monterey Jack cheese to the pot and stir well. Cook 5 minutes more.
Serve soup topped with crushed tortilla chips, additional Monterey Jack cheese, and cilantro.