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White Chicken Chili

This easy and hearty White Chicken Chili combines tender shredded rotisserie chicken with mashed and whole white beans, aromatic peppers, onions, and garlic, simmered in a flavorful chicken broth with warm spices. It's a quick, comforting meal finished with fresh lime juice and cilantro, perfect for a family dinner.
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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
  • 1 Potato Masher
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Measuring Spoons

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

Toasting the cumin, coriander, and ancho chili powder before adding liquid is crucial; it deepens their flavor and aroma significantly. For an extra layer of complexity and a subtle smoky heat, consider roasting the poblano peppers before chopping and adding them. The mashing of half the white beans provides essential body and creaminess to the chili without needing additional thickeners. When adjusting seasoning, remember the rotisserie chicken already has salt, so taste carefully. For a richer, deeper flavor, you can make your own chicken broth. A pinch of smoked paprika can also elevate the chili's profile. Don't over-simmer the chicken once added, just heat it through to maintain its tenderness.