Description

This White Chicken Chili is a comforting, flavorful stew featuring shredded rotisserie chicken, creamy white beans, and a blend of spices including cumin, coriander, and chili powder. Enhanced with poblano and jalapeño peppers for a gentle kick, and finished with fresh lime juice and cilantro, this hearty chili is perfect for a cozy meal. It’s easy to make on the stovetop and is ideal served with sour cream, tortilla chips, lime wedges, and diced avocado.

Ingredients

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Beans and Broth

2 14.5oz cans white beans, rinsed and drained
4 cups low-sodium chicken broth, divided

Vegetables and Aromatics

2 tablespoons extra-virgin olive oil
1 large yellow onion, diced
1 jalapeño pepper, seeded and minced
2 medium poblano peppers, seeded and diced
4 garlic cloves, minced
3/4 cup frozen corn

Spices and Flavorings

1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon chili powder
Salt to taste
1 tablespoon fresh lime juice (from one lime), plus more to taste
1/4 cup fresh chopped cilantro

Protein

1 rotisserie chicken, skin removed and shredded (about 4 cups)

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Instructions

Puree Beans: Blend one can of white beans with one cup of chicken broth in a food processor until smooth. Set aside the pureed beans as well as the second can of whole beans.
Sauté Vegetables: In a large pot or Dutch oven over medium-high heat, heat the olive oil. Add the diced onion, minced jalapeño pepper, and diced poblano peppers. Cook, stirring occasionally, for about 4 to 5 minutes until the vegetables are softened.
Add Garlic and Spices: Stir in the minced garlic and cook for approximately one minute. Then add the ground cumin, ground coriander, and chili powder. Mix well and cook for another minute to toast the spices and blend the flavors.
Simmer Chili Base: Pour in the remaining 3 cups of chicken broth along with the pureed beans. Stir thoroughly, bring the mixture to a boil, then season with salt to taste. Reduce heat to low and let it simmer uncovered for 20 minutes, allowing the flavors to meld and the chili to thicken slightly.
Add Chicken and Remaining Ingredients: Stir in the shredded rotisserie chicken, the second can of whole beans, frozen corn, and fresh lime juice. Mix well and continue cooking for about 5 minutes to heat through and marry flavors.
Finish and Serve: Taste the chili and adjust seasoning if needed. Stir in the chopped cilantro just before serving. Serve the chili warm topped with optional sour cream, crushed tortilla chips, lime wedges, and diced avocado to enhance the flavor and texture.

Notes

Recipe adapted from: Once Upon a Chef.
Shred the rotisserie chicken while it’s still hot for easier shredding and to save time.
For milder chili, omit the jalapeño seeds and ribs. Add them back at the end if you prefer more heat.
Use low-sodium or homemade chicken broth and season with salt as needed for better control over sodium levels.
No need to thaw the frozen corn beforehand; it will cook perfectly during the chili’s simmering time.
To thicken the chili, allow it to simmer longer. To thin it, add chicken broth in small increments until desired consistency is reached.
Storage: Refrigerate leftovers in an airtight container for 3 to 5 days. Store any toppings separately.
Freezing: Freeze in a freezer-safe container for up to 3 months, leaving space for expansion.
Reheat on the stovetop over medium-low heat, adding broth if the chili becomes too thick.

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 3g
Sodium: 420mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 6g
Protein: 28g
Cholesterol: 65mg