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White Chicken Chili

This recipe creates a hearty and flavorful White Chicken Chili featuring tender shredded rotisserie chicken, creamy mashed white beans, and a fragrant blend of peppers and spices. It's a quick and easy one-pot meal, perfect for a comforting dinner. Finished with fresh lime, sour cream, and crushed tortilla chips, it offers a delightful balance of textures and tastes.
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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 Or heavy-bottomed pot for simmering.
  • 1 Potato Masher For mashing half of the white beans.
  • 1 Chef's knife For chopping vegetables.
  • 1 Cutting Board
  • 1 Large 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, consider charring the poblano peppers before chopping; this adds a smoky nuance. The specific heat level of jalapenos can vary, so taste a small piece before mincing and adjust quantities or deseed fully for less heat. Toasting the dry spices (cumin, coriander, ancho chili powder) briefly in the hot oil before adding liquids is crucial for awakening their full aromatic potential. Always taste and adjust seasoning (salt, pepper, lime juice) at the end, as rotisserie chicken and broths can vary in sodium content. For a richer, creamier texture without dairy, you could blend a small portion of the finished chili before adding chicken. Garnish generously with fresh cilantro, sour cream, and lime wedges to brighten the dish.