White Chicken Chili
This easy White Chicken Chili recipe offers a comforting and flavorful meal, perfect for any day. It combines tender shredded chicken, two types of peppers, and mashed white beans in a savory broth, brightened with lime and aromatic spices like cumin and coriander. Simple to prepare, it's a hearty dish that comes together quickly.
Equipment
- 1 Large Dutch Oven Or a heavy-bottomed pot suitable for simmering
- 1 Potato Masher For mashing half of the white beans
- 1 Chef's knife For chopping vegetables
- 1 Cutting Board
- 1 Large Wooden Spoon or Ladle For stirring and serving
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 enhanced depth of flavor, take care to properly toast your spices (cumin, coriander, ancho chili powder) for about one minute before adding liquids; this releases their aromatic oils. Mashing half of the white beans creates a creamy, thicker chili base, adding body without requiring a roux. Using a rotisserie chicken is convenient, but you can poach chicken breasts and shred them for a leaner option. Adjust the heat level by removing some or all of the seeds and membranes from the jalapeño and poblano peppers. Always taste and adjust seasoning (salt, pepper, lime juice) at the end, as broth and chicken can vary in sodium. For presentation, a sprinkle of fresh cilantro and a dollop of sour cream with crushed tortilla chips add visual appeal and textural contrast.