White Chili With Whole Blends Sausage

Prep Time

10M

Cook Time

30M

Ingredients

A lighter approach to the winter classic.

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1 package

1 quart chicken stock

2 cans white beans

1 small yellow onion, chopped

1 large poblano pepper, chopped

2 teaspoons ground cumin

1 teaspoon chili powder

6 ounces Mexican style crema

2 tablespoons cilantro leaves

Heat a large soup pot on medium high heat.
Sauté the chopped onion and poblano for 2 minutes in the pot, then add the chicken stock and white beans. Let chili simmer and thicken for 10-15 minutes.
Meanwhile, heat a skillet on medium high heat and cook the sausages for 8-10 minutes until well browned and hot.
Season the chili with the cumin and chili powder. Portion into bowls.
Slice the sausages and serve on top of the chili bowls with a dollop of crema and the cilantro leaves.