30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
White Chicken Chili
White Chicken Chili
White Chicken Chili
⏱1h 15m
👥6
🔥400 cal
Medium
🍽️Mexican
A richer and more flavorful white chicken chili with a touch of creaminess. This version incorporates roasted poblanos for a subtle heat and depth of flavor.
1.5 lbsChicken-boneless, skinless thighs
2 tbspOlive Oil
1 mediumYellow Onion-diced
3 clovesGarlic-minced
2 mediumPoblano Peppers-roasted, peeled, seeded, and diced
A richer and more flavorful white chicken chili with a touch of creaminess. This version incorporates roasted poblanos for a subtle heat and depth of flavor.
Place Chicken in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until cooked through. Shred the chicken and set aside.
Heat Olive Oil in the same pot over medium heat. Add Yellow Onion and cook until softened, about 5 minutes. Add Garlic and Roasted Poblano Peppers and cook for 2 minutes more.
Add Chicken Broth, Cannellini Beans, Diced Green Chilies, Cumin, Chili Powder, Smoked Paprika, Salt, and Black Pepper to the pot. Bring to a boil, then reduce heat and simmer for 25 minutes, stirring occasionally.
Add shredded Chicken to the pot and heat through. Stir in Heavy Cream and Lime Juice.
Serve hot, topped with Chopped Cilantro.
Ingredients
6
1.5 lbs680 gChicken-boneless, skinless thighs
2 tbsp30 mLOlive Oil
1 medium150 gYellow Onion-diced
3 cloves9 gGarlic-minced
2 medium200 gPoblano Peppers-roasted, peeled, seeded, and diced
6 cups1420 mLChicken Broth
2 cans400 g eachCannellini Beans-rinsed and drained
1 can113 gDiced Green Chilies
1 tbsp15 mLCumin
1 tsp5 mLChili Powder
1/2 tsp2.5 mLSmoked Paprika
Saltto taste
Black Pepperto taste
1/2 cup120 mLHeavy Cream
1/4 cup30 mLChopped Cilantro
2 tbsp30 mLLime Juice
Equipment
Large pot
Baking sheet
Tongs
Cutting board
Knife
Instructions
Place Chicken in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until cooked through. Shred the chicken and set aside.
Heat Olive Oil in the same pot over medium heat. Add Yellow Onion and cook until softened, about 5 minutes. Add Garlic and Roasted Poblano Peppers and cook for 2 minutes more.
Add Chicken Broth, Cannellini Beans, Diced Green Chilies, Cumin, Chili Powder, Smoked Paprika, Salt, and Black Pepper to the pot. Bring to a boil, then reduce heat and simmer for 25 minutes, stirring occasionally.
Add shredded Chicken to the pot and heat through. Stir in Heavy Cream and Lime Juice.
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