White Chicken Chili
This easy white chicken chili recipe features tender shredded rotisserie chicken, creamy mashed and whole white beans, and aromatic spices like cumin, coriander, and ancho chili powder. Simmered in a flavorful chicken broth with fresh lime, it's a hearty and satisfying meal, perfect for a cozy dinner. Garnish with sour cream, crushed tortilla chips, and lime wedges for a complete experience.
Equipment
- 1 Large Dutch Oven
- 1 Potato Masher
- 1 Chef's knife
- 1 Cutting Board
- 1 Wooden Spoon or Ladle
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 optimal flavor, ensure spices are properly toasted in the hot oil before adding liquids – this blooms their aroma. Mashing half the white beans is crucial for creating a creamy body in the chili while retaining some texture from the whole beans. To elevate the dish, consider using homemade chicken stock. Adjust the heat level by controlling the amount of jalapeño or adding a pinch of cayenne if desired. Always taste and adjust seasoning, especially salt and lime juice, just before serving to balance the flavors. Fresh lime juice at the end brightens the entire dish. Don't skip the toppings; sour cream, fresh cilantro, and crushed tortilla chips add essential contrast in texture and flavor.