White Chicken Chili
I have tried countless recipes for White Chicken Chili over the years, from this popular “dump it all in a pot” recipe to more authentic versions made with a wide array of chili peppers and hominy. All were fine, but not what I was looking for. Finally, I came upon this easy 5-star recipe by the Neelys; with over 150 favorable reviews — some even claiming to have won chili contests with it — I was hopeful. I made the recipe as written and it was delicious but since I’m not one to leave well enough alone, I read through each and every review, took into account all of the suggestions and then came up with this modestly adapted (and, dare I say, slightly improved) version. I think you’ll love it — and it’s a one pot meal that you can have on the dinner table in under an hour.
As you can see, the chili is made with a store bought rotisserie chicken, which makes it easy. I always shred the chicken as soon as I get home from the grocery store — it’s easier to do while the chicken is still warm, eliminates a step at dinnertime, and also takes up less room in the fridge. The small chili pepper you see in the photo is a jalapeño; the larger peppers are poblanos. Three chili peppers might seem like a lot but the chili is still relatively mild. The key is to remove and discard the seeds — that’s where most of the heat is — unless, of course, you like a spicier chili, in which case you can save the seeds and stir them in at the end to taste.
Begin by combining half of the white beans in a food processor with one cup of the chicken broth.
Process until you have a smooth purée. This is what will thicken the broth. Set aside.
In a large pot or Dutch oven, sauté the onions and peppers in oil until soft, about 4 minutes.
Add the minced garlic and cook a minute more.
Stir in the cumin, coriander and ancho chili powder and cook, stirring frequently, for another minute to toast the spices.
Add the chicken broth, salt and puréed bean mixture and bring to a boil. Reduce the heat and simmer for 20 minutes.
Next, stir in the shredded chicken, beans, corn, lime and cilantro and simmer until everything is warmed through.
You will notice that the chili is quite soupy. This is intentional. It thickens as it sits — in fact, if you make it ahead of time, you will likely need to add some broth or water to thin it out. Plus, I find that if the broth is too thick, the chili gets gloppy and unappealing. A soupy broth is good!
Ladle the chili into bowls and serve with sour cream, lime wedges and crushed tortilla chips.
White Chicken Chili
- 2 (14.5-ounce) cans white beans, rinsed and drained
- 4 cups low sodium chicken broth, divided
- 1 tablespoon vegetable oil
- 1 large yellow onion, diced
- 1 jalapeño pepper, seeded and minced (see note)
- 2 medium poblano peppers, seeded and diced (see note)
- 4 garlic cloves, minced
- 1 tablespoon ground cumin
- 1-1/2 teaspoons ground coriander
- 1 teaspoon ancho chili powder
- 1 rotisserie chicken, skin removed and shredded (about 4 cups)
- 3/4 cup frozen corn
- 1/4 cup fresh chopped cilantro
- 1 tablespoon fresh lime juice, from one lime, plus more to taste
Optional For Serving
- Sour cream
- Crushed tortilla chips
- Lime wedges
- In a food processor, blend 1/2 of the beans (1 can) with 1 cup of the chicken broth. Set aside both the puréed beans and the remaining whole beans.
- Add the vegetable oil to a large pot or Dutch oven and heat it over medium heat. Add the onion, jalapeño pepper and poblano peppers and sauté until soft, about 4 minutes. Add the garlic and sauté for one minute more. Add the cumin, coriander and ancho chili powder and continue to cook, stirring frequently, for 1minute more to toast the spices. Add the chicken stock, puréed beans and 1/2 teaspoon of salt; bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes.
- Stir in the shredded rotisserie chicken, reserved whole beans, corn, cilantro and lime juice; bring back to a simmer and cook until everything is heated through, about 5 minutes. Taste and adjust seasoning with more salt and lime juice, if necessary. (The broth will be somewhat soupy -- that's how it is supposed to be. It thickens the longer it sits; see note below.) Serve the chili in individual bowls with a dollop of sour cream, crushed tortilla chips, and lime wedges.
- Note: The seeds in the peppers hold all of the heat. I don't use them to keep the chili mild and family-friendly, but if you like a spicy chili, save them and stir some in at the end.
- Note: The chili thickens as it sits. If you make it ahead of time, you will probably need to add more broth or water to thin it out.
- Note: Nutrition info does not include optional toppings.
- Per serving (6 servings)
- Serving size: about 2 cups
- Calories: 487
- Fat: 21g
- Saturated fat: 6g
- Carbohydrates: 43g
- Sugar: 4g
- Fiber: 8g
- Protein: 33g
- Sodium: 522mg
- Cholesterol: 75mg
Reviews & Comments
Hungry for ?
Subscribe to my free weekly newsletter — where I share new recipes and seasonal menus for every occasion.
Your email address will never be used for any other purpose.
Curious? See a sample newsletter.