Total Time
1hr
Prep 20 mins
Cook 40 mins

White Chicken Chili

Ingredients Nutrition

Directions

  1. Heat oil in large Dutch oven over medium-high heat until just smoking.
  2. Add chicken, skin side down, and cook about 4 minutes.
  3. Turn chicken and lightly brown on other side, about 2 minutes.
  4. While chicken is browning, remove and discard ribs and seeds from 2 jalapenos; mince flesh.
  5. In food processor, process poblano chiles, Anaheim chiles, and onions until chunky. Transfer mixture to medium bowl.
  6. Pour off all but 1 tablespoon fat from Dutch oven and reduce heat to medium.
  7. Add minced jalapenos, chilie-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt.
  8. Cover and cook, about 10 minutes. Remove pot from heat.
  9. Transfer 1 cup cooked vegetable mixture to food processor workbowl.
  10. Add 1 cup beans and 1 cup broth and process until smooth.
  11. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat.
  12. Reduce heat to medium-low and simmer, covered, stirring occasionally 15 to 20 minutes (40 minutes if using thighs).
  13. Transfer chicken to large plate.
  14. Stir in remaining beans and continue to simmer, uncovered, about 10 minutes.
  15. Mince remaining jalapeno, reserving and mincing ribs and seeds and set aside.
  16. When cool enough to handle, shred chicken into bite-sized pieces.
  17. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeno into chili and return to simmer.
  18. Adjust seasonings with salt and pepper and serve.

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