Slow-Simmered White Chicken Chili
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Unrated
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6 - 8
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Course
Main Course
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Cuisine
Mexican
Slow-Simmered White Chicken Chili
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
White Chicken Chili:
- 1 tbsp vegetable oil
- 3 lbs bone-in skin-on chicken breast halves, trimmed of excess fat
- Sea salt and freshly cracked black pepper to taste
- 1 Jalapeño seeded & deveined, minced
- 2 large poblano chile peppers stemmed, seeded, & cut into large pieces
- 2 large Anaheim chile peppers stemmed, seeded, & cut into large pieces
- 1 large sweet yellow onion cut into large pieces (2 cups)
- 6 cloves of garlic minced
- 1 tbsp cumin
- 1 ½ tsp Coriander
- 2 (14.5 oz) cans white cannellini beans, drained & rinsed, divided
- 3 cups chicken broth divided
- 3 tbsp lime juice 2 limes
- ¼ cup fresh cilantro chopped
Serve with:
- sour cream
- avocado diced
- green onions sliced
- cilantro chopped
- tortilla chips
- Lime wedges
Instructions
- Prepare the chicken by heating the oil in a large Dutch oven over medium-high heat.
- Season both sides of the chicken breasts well with sea salt and freshly cracked pepper, to taste.
- Place the breasts skin-side down in the HOT Dutch oven and cook undisturbed for 4 minutes, until the skin is golden brown.
- Flip the breasts over and cook the other side for 2 minutes.
- Remove from the Dutch oven and set aside on a plate to cool.
- Once the chicken has cooled, remove the skin and discard.
- Prepare the chile peppers and onion while the chicken is cooking, by putting half of the Anaheim, poblano, and onion in a food processor for 12 (1-second) pulses, until the consistency of chunky salsa.
- Transfer the mixture to a bowl. Repeat with the remaining Anaheim, poblano, and onion.
- Combine with the first batch. Don't bother washing the processor - you will use it again.
- Once the chicken has been removed from the Dutch oven, carefully remove all but 1 tablespoon of grease from the Dutch oven, or add additional vegetable oil if necessary.
- Reduce the heat to medium. Add the minced jalapeno, chile-onion mixture, minced garlic, cumin, coriander, and 1/4 teaspoon of salt.
- Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove the Dutch oven from the heat.
- Transfer 1 cup of the cooked vegetable mixture into the empty food processor.
- Add 1 cup of drained & rinsed beans and 1 cup of chicken broth.
- Pulse for 20-30 seconds, or until creamy. Pour this mixture back into the Dutch oven.
- Finish preparing the chili by adding the remaining 2 cups of chicken broth and the chicken breasts to the Dutch oven, and bring it to a boil over medium-high heat.
- Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the chicken registers 160 degrees in the thickest part of the breast (or 175 degrees if using thighs) on an instant-read thermometer, about 20 minutes (up to 40), depending on the size of the breasts (or thighs).
- Using tongs, transfer the chicken to a large plate to cool.
- Stir in the remaining beans and continue to simmer, uncovered, until the beans are heated through and the chili has thickened slightly, about 10-15 minutes.
- Shred the chicken once it has cooled and discard the bones.
- Add the chicken (and any juices from the plate), lime juice, and cilantro; stir to combine.
- Taste and season with sea salt and freshly cracked pepper, to taste.
- Ladle into bowls and serve topped with sour cream, diced avocado, green onions, fresh cilantro, along with tortilla chips and lime wedges on the side. Enjoy.
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