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White Chicken Chili

This recipe presents an easy-to-make, hearty white chicken chili. It features tender shredded chicken, two types of white beans—half mashed for creaminess—and a flavorful broth infused with aromatic peppers, onion, garlic, and a blend of earthy spices. Quick to prepare, it's perfect for a comforting meal, topped with sour cream, crushed tortilla chips, and fresh lime.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 4473 kcal

Equipment

  • 1 Large Dutch Oven Essential for simmering the chili
  • 1 Potato Masher For mashing half of the white beans
  • 1 Chef's knife For chopping vegetables
  • 1 Cutting Board For safe and efficient prep work
  • 1 Measuring Spoons For accurate spice measurements

Ingredients
  

Main

  • 2 14.5-ounce cans white beans
  • 1 tablespoon canola oil
  • 1 medium jalapeno pepper minced
  • 2 medium poblano peppers chopped
  • 1 large onion chopped
  • 4 garlic cloves minced
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon ancho chili powder
  • 4 cups low-sodium chicken broth
  • 2 limes juiced, plus lime wedges, for serving
  • 1 rotisserie chicken skin removed and meat shredded
  • 1/4 cup chopped cilantro leaves
  • Sour cream for topping
  • Tortilla chips coarsely crushed, for topping

Instructions
 

  • Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
  • Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
  • After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.

Notes

For deeper flavor, ensure spices are properly toasted for 1 minute until fragrant; this blooming process enhances their aromatic compounds. The combination of mashed and whole beans provides a wonderfully varied texture, adding body without requiring a roux. To control heat, adjust the amount of jalapeno; for more depth and less direct heat, consider removing the seeds and membranes. Freshly squeezed lime juice is crucial for brightness and balancing the richness of the chili. While rotisserie chicken is convenient, home-cooked shredded chicken (e.g., poached or roasted) can offer a cleaner flavor profile. Don't skip the garnishes; sour cream adds creamy coolness, crushed tortilla chips provide a satisfying crunch, and fresh cilantro and lime wedges brighten every bite. This chili often tastes even better the next day as flavors meld.