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White Chicken Chili

A lighter twist on a comfort food classic, this white chicken chili is full of warm spices, creamy white beans, and tender rotisserie chicken. Perfect for cozy dinners and easy to make ahead.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Dinner, Main Course, Soups
Cuisine: American, Mexican, Tex-Mex
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

  • 2 15.5 oz cans white beans, rinsed and drained
  • 4 cups low-sodium chicken broth, divided
  • 2 tbsp extra-virgin olive oil
  • 1 large yellow onion, diced
  • 1 jalapeño pepper, seeded and minced
  • 2 medium poblano peppers, seeded and diced
  • 4 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1.5 tsp ground coriander
  • 1 tsp ancho chile powder
  • salt, to taste
  • 1 rotisserie chicken, skin removed & shredded (about 4 cups)
  • 3/4 cup frozen corn
  • 1 tbsp fresh lime juice (plus more to taste)
  • 1/4 cup fresh chopped cilantro
  • optional toppings: sour cream, tortilla chips, shredded cheddar or pepper jack, lime wedges

Equipment

  • Dutch oven or large pot
  • Food Processor
  • Knife
  • Cutting Board
  • Ladle

Method
 

  1. In a food processor, blend half of the beans with 1 cup of chicken broth. Set aside the puréed beans and the remaining whole beans.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Add onion, jalapeño, and poblano peppers; cook until softened, 4–5 minutes. Add garlic and cook for 1 minute. Stir in cumin, coriander, and ancho chile powder; toast for 1 minute.
  3. Add remaining broth, bean purée, and 1/2 tsp salt. Bring to a boil, then reduce to low and simmer uncovered for 20 minutes.
  4. Stir in shredded chicken, whole beans, corn, and lime juice. Simmer 5 minutes until heated through. Taste and adjust seasoning with more salt or lime juice. Stir in cilantro before serving.
  5. Ladle chili into bowls. Garnish with sour cream, tortilla chips, shredded cheese, and lime wedges if desired.

Notes

Chili will thicken as it sits; add broth or water when reheating. For more heat, keep some pepper seeds or ribs. Can be stored up to 3 days in the fridge or 3 months in the freezer.
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