White Chicken Chili
This Easy White Chicken Chili is a creamy, comforting delight that's perfect for chilly evenings. Tender chicken, hearty white beans, and a blend of spices come together in a velvety broth. Quick to prepare and full of flavor, it's topped with sour cream, shredded cheese, and a squeeze of lime for a zesty finish. A crowd-pleasing meal that's sure to become a family favorite!
Ingredients
- 2 15.5 ounce cans white beans, rinsed and drained
- 4 cups chicken broth, divided
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion diced
- 1 jalapeño pepper seeded and minced (see note)
- 2 medium poblano peppers seeded and diced (see note)
- 4 garlic cloves minced
- 1 tablespoon ground cumin
- 1½ teaspoons ground coriander
- 1 teaspoon ancho chile powder
- 1 teaspoon salt
- 4 cups Roasted chicken skin removed and shredded
- ¾ cup corn fresh frozen or canned
- 1 tablespoon fresh lime juice from one lime, plus more to taste
- ½ cup heavy cream
- ¼ cup fresh chopped cilantro
Instructions
- In a food processor, blend half of the beans with 1 cup of the chicken broth.
- Add 2 tablespoons of oil to a large pot or Dutch oven and heat it over medium-high heat. Add 1 large yellow onion (diced), 1 jalapeño pepper (seeded and minced), and 2 medium poblano peppers (seeded and diced). Cook, stirring frequently, until soft, 4 to 5 minutes. Add 4 cloves of garlic (minced) and cook for one minute more. Add 1 tablespoon ground cumin, 1 ½ teaspoons ground coriander, and 1 teaspoon ancho chili powder and continue to cook, stirring frequently, for one minute more to toast the spices. Add 3 the remaining 3 cups of chicken broth, puréed beans, and ½ teaspoon of salt; bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes.
- Stir in the shredded chicken, reserved whole beans, corn, and lime juice; bring back to a simmer and cook until everything is heated through (about 5 minutes). Stir in ½ cup heavy cream. Taste and adjust seasoning with more salt and lime juice, if necessary. Stir in the cilantro. (The chili will be more soupy than traditional chili. If you want it a little thicker, let it simmer longer or make a cornstarch slurry. The longer it sits, the thicker it will get). Ladle the chili into bowls and serve with sour cream, crushed tortilla chips, and lime wedges.
Notes
Calorie Disclaimer:
The nutritional information provided is intended for informational purposes only. While we strive to provide accurate and up-to-date information, the actual nutritional content of recipes may vary depending on various factors, including the specific ingredients used, portion sizes, and cooking methods.
Note: Nutrition info does not include optional toppings.