Description

This White Chicken Chili is a hearty and flavorful dish featuring tender shredded rotisserie chicken, white beans, poblano and jalapeño peppers, and fragrant spices simmered together in a creamy chicken broth base. Perfectly balanced with a touch of lime and fresh cilantro, it’s a comforting, mildly spicy chili ideal for family meals or gatherings.

Ingredients

Units Scale

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

1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon chili powder
Salt, to taste

Protein and Garnishes

1 rotisserie chicken, skin removed and shredded (about 4 cups)
1 tablespoon fresh lime juice (from one lime), plus more to taste
1/4 cup fresh chopped cilantro

Cook Mode Prevent your screen from going dark

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 and keep the other can of beans whole and drained.
Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion, minced jalapeño, and diced poblano peppers. Cook, stirring occasionally, for 4 to 5 minutes until the vegetables soften.
Add Garlic and Spices: Stir in minced garlic and cook for about 1 minute until fragrant. Then add the ground cumin, ground coriander, and chili powder. Mix well and cook for another minute to toast the spices and enhance their flavor.
Add Liquids and Pureed Beans: Pour in the remaining chicken broth and add the pureed beans. Stir everything together and bring the mixture to a boil. Season with salt to taste. Once boiling, reduce heat to low and simmer uncovered for 20 minutes to meld the flavors and thicken the chili slightly.
Add Chicken and Remaining Ingredients: Stir in the shredded rotisserie chicken, the whole drained beans, frozen corn, and fresh lime juice. Mix thoroughly and cook for an additional 5 minutes until heated through.
Finish and Serve: Taste the chili and adjust seasoning with more salt or lime juice if desired. Stir in chopped fresh cilantro just before serving. Serve the chili hot with optional toppings like sour cream, crushed tortilla chips, lime wedges, and diced avocado for added flavor and texture.

Notes

Recipe adapted from: Once Upon a Chef.
Shred the rotisserie chicken while it’s still hot for easier and quicker preparation.
For a milder chili, omit jalapeño seeds and ribs; add them back for extra heat after cooking.
Use low-sodium or homemade chicken broth to better control the saltiness of the chili.
No need to thaw frozen corn beforehand; it cooks quickly in the chili.
To thicken the chili, simmer it longer uncovered. To thin it, add more chicken broth a little at a time until the preferred consistency is reached.
Storage: Refrigerate leftovers in an airtight container for 3-5 days; keep toppings separate.
Freezing: Freeze chili in a freezer-safe container for up to 3 months, leaving room for expansion.
Reheating: Warm leftovers on the stovetop over medium-low heat, thinning with broth if too thick.

Nutrition

Serving Size: 1 bowl (approximately 1.5 cups)
Calories: 320
Sugar: 4g
Sodium: 450mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 8g
Protein: 30g
Cholesterol: 65mg