Keeping it simple tonight…. but SO SO good. This White Chicken Chili is a new dish in our house. I’m so glad it’s in the rotation now not only because it’s simple to make but it’s full of flavor. It can also be made mild or full of spice if that’s the way you like it!
Check out this easy Turkey Chili recipe too!
This is a very simple chili but is so delicious and full of flavor. Don't be afraid of the peppers - this is not a spicy chili (unless you use the pepper seeds!!).
- 2 14 oz cans` White beans, rinsed and drained
- 4 cups low sodium chicken broth, divided
- 1 large yellow onion, diced
- 1 jalapeno pepper, seeded and minced see note
- 2 medium poblano peppers, seeded and diced see note
- 4 cloves garlic, minced
- 1 tbsp ground cumin
- 1.5 tsp ground coriander
- 1 tsp chili powder
- salt to taste
- 1 rotisserie chicken, skin removed and shredded about 4 cups
- 1 cup frozen corn
- 1/4 cup fresh chopped cilantro
- 1 tbsp fresh lime juice, plus more to taste
- sour cream or greek yogurt
- 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 pureed beans and the drained and rinsed 2nd can of beans.
Add the oil to a large pot or Dutch oven and heat it over medium heat. Add onion, jelapeno pepper and poblano peppers and saute until soft, about 4-5 minutes. Add garlic and saute for 1 minute more. Add cumin, coriander and chili powder and continue to cook, stirring frequently, for 1 minute more to toast the spices.
Add the chicken stock, pureed 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 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 - and that's how it's supposed to be. It thickens the longer it sits; see note below.)
Serve the chili in bowls with a dollop of sour cream or greek yogurt, crushed tortilla chips and lime wedges.
- The seeds in the peppers hold all of the heat. Don't use any seeds to keep the chili mild!! But add a small amount of seeds to get some heat. If you do touch the seeds make sure to wash your hands thoroughly!
- 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 a bit.