White Chicken Chili
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 to 6 servings
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Calories
632 kcal
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Course
Main Course
White Chicken Chili
Description
White Chicken Chili is a robust dish featuring chopped yellow onions, three types of seeded peppers (jalapeño, poblano, and Anaheim), and a blend of cumin, chili powder, smoked paprika, and cayenne pepper. These ingredients are sautéed in vegetable oil, then thickened with flour and simmered with chicken stock, mashed and whole cannellini beans, and cooked chicken. A splash of lime juice and heavy cream are stirred in towards the end to balance the spice and add creaminess.
Its flavors carry a moderate heat level primarily from the cayenne and jalapeño peppers, tempered by the sweet and smoky seasonings. The chili’s texture varies from creamy broth to softly broken beans and tender chicken pieces, making it hearty and satisfying.
Typically served hot, it pairs well with shredded Monterey Jack cheese, cilantro, sour cream, and additional lime wedges for fresh acidity. This chili can be prepared on the stovetop or adapted for slow cooking in a crockpot, then refrigerated for up to four days. For milder versions, the cayenne and jalapeño peppers can be reduced or omitted.
Leftovers reheat well and freezing for up to three months is possible, with slow reheating recommended to preserve texture. Ground turkey may be substituted for chicken if preferred, browned at the start with the vegetables and spices.
Ingredients
- 2 tablespoons vegetable oil
- 2 yellow onion finely chopped, medium
- 2 jalapeno pepper seeded and finely chopped
- 2 poblano pepper seeded and finely chopped
- 2 Anaheim peppers seeded and finely chopped
- 1 tablespoon cumin ground
- 1½ teaspoons chili powder
- ¾ teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon salt divided
- 6 garlic minced, cloves
- 2 tablespoons all-purpose flour
- 4 cups chicken stock
- 45 oz cannellini beans rinsed, drained, and divided, can
- 3 cups chicken cooked, chopped
- 1 tablespoon lime juice
- ½ cup heavy cream
Garnishes:
- lime wedges
- Monterey jack cheese
- cilantro
- sour cream
Instructions
- Heat the oil in a large Dutch oven over medium heat until it is shimmering. Add the onions, peppers, cumin, chili powder, paprika, cayenne and ½ teaspoon of the salt. Cook until the vegetables have softened, about 7 minutes. Stir in the garlic and cook for another 30 seconds.
- Add the flour and stir until no raw flour remains and it emits a nutty aroma, about 1 minute. Slowly stir in the chicken stock. Add 1 can of the beans and, using a potato masher, mash the beans in the pot, creating a thicker texture.
- Stir in the remaining beans, the chicken, lime juice and remaining salt, and bring to a simmer. Reduce the heat to low and simmer for 20 minutes. Stir in the heavy cream and warm for an additional 5 minutes. Serve immediately with additional lime wedges, shredded Monterey Jack cheese, cilantro or sour cream. Leftovers can be stored in the refrigerator for up to 4 days.
Notes
- Adjust spice by omitting cayenne or jalapeño peppers for milder chili.
- This recipe works well in a crockpot: after initial steps, simmer on low 4-6 hours, add cream near the end.
- Ground turkey can replace chicken; brown with onions and peppers at the start.
- Freeze cooked chili up to 3 months; thaw overnight and reheat gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 632 kcal
% Daily Value*
| Calories | 632kcal | 32% |
| Carbohydrates | 49g | 16% |
| Protein | 46g | 92% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 121mg | 40% |
| Sodium | 843mg | 35% |
| Potassium | 606mg | 13% |
| Fiber | 12g | 48% |
| Sugar | 6g | 12% |
| Vitamin A | 940IU | 19% |
| Vitamin C | 44.4mg | 49% |
| Calcium | 187mg | 19% |
| Iron | 7.6mg | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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