White Chicken Chili

Name: White Chicken Chili
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 serving
Ingredients: 2 15.5-ounce (439-g) cans white beans; 4 cups (1 L) low-sodium chicken broth; 2 tablespoons extra-virgin olive oil; 1 large yellow onion; 1 jalapeño pepper; 2 medium poblano peppers; 4 garlic cloves; 1 tablespoon ground cumin; 1½ teaspoons ground coriander; 1 teaspoon ancho chile powder; salt; 1 rotisserie chicken; ¾ cup frozen corn; 1 tablespoon fresh lime juice; ¼ cup fresh chopped cilantro; sour cream; crushed tortilla chips; shredded cheddar or pepper jack cheese; Lime wedges

User Reviews

4.9

1,266 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings
6
Calories
465 kcal
Course
Main Course
Cuisine
American

White Chicken Chili

Iris Warren

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A flavorful twist on classic chili, this white chicken chili is hearty, comforting, and quick to make—perfect with warm cornbread for an easy dinner.

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Ingredients

Servings

2 15.5-ounce (439-g) cans white beans, rinsed and drained
4 cups (1 L) low-sodium chicken broth, divided
2 tablespoons extra-virgin olive 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
1½ teaspoons ground coriander
1 teaspoon ancho chile powder
salt
1 rotisserie chicken, skin removed and shredded (about 4 cups)
¾ cup frozen corn
1 tablespoon fresh lime juice, from one lime, plus more to taste
¼ cup fresh chopped cilantro

Optional For Serving

sour cream
crushed tortilla chips
shredded cheddar or pepper jack cheese
Lime wedges

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Instructions

In a food processor, blend half of the beans (1 can) with 1 cup (240 ml) of the chicken broth. Set aside both the puréed beans and the remaining whole beans.
Add the oil to a large pot or Dutch oven and heat it over medium-high heat. Add the onion, jalapeño pepper and poblano peppers and cook, stirring frequently, until soft, 4 to 5 minutes. Add the garlic and cook for one minute more. Add the cumin, coriander and ancho chili powder and continue to cook, stirring frequently, for one minute more to toast the spices. Add the chicken broth, puréed beans and ½ 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, 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. Stir in the cilantro. (Note that the broth will be somewhat soupy -- that's how it is supposed to be. It thickens the longer it sits; see note below.) Ladle the chili into bowls and serve with sour cream, crushed tortilla chips, and lime wedges.
Note: The seeds and ribs 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. (If you do touch the seeds, be sure to wash your hands well and avoid touching your eyes.)
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.
Make-Ahead/Freezer-Friendly Instructions: Yes, the chili will keep in the refrigerator in an airtight container for up to 3 days. Keep in mind that it will thicken up as it sits in the fridge. When you reheat it, you will likely need to add more broth or water to thin it out. The chili can be frozen for up to 3 months. Reheat it on the stovetop over medium-low heat until hot.

Nutrition Information

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Calories 465kcal (23%) Carbohydrates 40g (13%) Protein 32g (64%) Fat 20g (31%) Saturated Fat 5g (25%) Cholesterol 70mg (23%) Sodium 913mg (38%) Fiber 8g (32%) Sugar 3g (6%)