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White Chicken Chili

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dinners

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Chili is a near-perfect meal three out of four seasons. It’s great in fall, all through winter, and even serves a role in early spring when there’s still a chill in the air — especially if it’s a White Chicken Chili like this one.

Lighter and zestier, but just as satisfying as a traditional red chili, this recipe comes together in one pot in about 45 minutes, from start to finish, mostly hands off.

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White Chicken Chili recipe | Didn't I Just Feed You podcast

White Chicken Chili


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  • Author: Didn’t I Just Feed You
  • Total Time: 1 hour
  • Yield: 6 to 8 1x

Description

Lighter and zestier, but just as satisfying as a traditional red chili, this recipe comes together in one pot in about 45 minutes, from start to finish, mostly hands off. 


Ingredients

Scale

1 tablespoon olive oil 
1 large white onion, chopped
1 poblano, pepper, seeded and chopped
1 jalapeño pepper, seeded and chopped*
1 Anaheim pepper, seeded and chopped
1 tablespoon ground cumin
1 teaspoon ground coriander
1 1⁄2 teaspoons ground chili powder*
1 teaspoon paprika
1 teaspoon sea salt, divided
4 garlic cloves, peeled and minced
32 oz (4 cups) veggie or chicken broth
2 (14.5-ounce) cans white beans, drained and rinsed, divided
2 cups (about 1 lb) cooked, shredded chicken
Juice and zest of 1 lime, plus extra lime wedges for garnish
1⁄2 cup full fat coconut milk
1⁄4 cup chopped cilantro leaves, plus extra for garnish

* only include if you prefer some extra spice in your chili


Instructions

  1. Heat the oil in a large, heavy-bottom pot or dutch oven over medium heat. Once hot, add the onions, peppers, cumin, coriander, chili powder, paprika, and 1⁄2 teaspoon of the salt. Cook until the vegetables soften, 5 to 6 minutes. Add the garlic and sauté for another minute.
  2. Add the broth and 1 can of the rinsed beans to the pot. Using a potato masher or a handheld blender, mash the beans to create a thicker texture.
  3. Stir in the remaining beans, shredded chicken, lime juice and zest, and bring to a boil. If you prefer a more brothy chili, add 1 to 2 cups of water as well. Reduce heat to low and simmer for 20 minutes. Stir in the coconut milk and maintain a low simmer for 5 more minutes.
  4. Serve immediately with additional lime wedges and cilantro. 

Notes

This recipe calls for cooked chicken: use leftovers or rotisserie. You can also poach a couple of chicken breasts ahead of making this. 

  • Prep Time: 15
  • Cook Time: 45

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