Description
A comforting and flavorful White Chicken Chili featuring shredded rotisserie chicken, white beans, and a blend of fresh peppers and spices simmered in low-sodium chicken broth. This hearty chili is perfect for cozy meals and is served with fresh toppings like cilantro, lime, sour cream, and avocado.
Ingredients
Scale
Beans & Broth
- 2 14.5oz cans white beans, rinsed and drained
- 4 cups low-sodium chicken broth, divided
Vegetables & 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
Spices & Seasonings
- 1 tablespoon ground cumin
- 1½ teaspoons ground coriander
- 1 teaspoon chili powder
- Salt, to taste
Main Protein
- 1 rotisserie chicken, skin removed and shredded (about 4 cups)
Additional Ingredients
- ¾ cup frozen corn
- 1 tablespoon fresh lime juice (from one lime), plus more to taste
- ¼ cup fresh chopped cilantro
Instructions
- Blend Beans: Blend one can of white beans with one cup of chicken broth in a food processor until smooth. Set aside both the pureed beans and the remaining 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, and diced poblano peppers. Cook and stir occasionally until softened, about 4 to 5 minutes.
- Add Garlic and Spices: Stir in the minced garlic and cook for about one minute until fragrant. Add the ground cumin, ground coriander, and chili powder, mixing well to combine. Cook for another minute to toast the spices.
- Simmer Chili Base: Pour in the remaining chicken broth and the pureed beans. Stir thoroughly and bring the mixture to a boil. Season with salt to taste. Reduce the heat to low and let the chili simmer uncovered for 20 minutes to develop flavors and slightly thicken.
- Add Chicken and Corn: Stir in the shredded rotisserie chicken, whole white beans, frozen corn, and fresh lime juice. Mix well and continue cooking for about 5 minutes until heated through.
- Finish and Serve: Taste and adjust seasoning as needed. Stir in the chopped cilantro. Serve the chili garnished with sour cream, crushed tortilla chips, additional lime wedges, and diced avocado if desired. Enjoy your homemade white chicken chili!
Notes
- Recipe adapted from: Once Upon a Chef.
- Shred the rotisserie chicken while it’s still hot for easier preparation.
- For a milder chili, omit jalapeño seeds and ribs. Add them in at the end for extra heat.
- Use low-sodium or homemade chicken broth for better control of saltiness.
- No need to thaw frozen corn before adding; it cooks quickly in the chili.
- To thicken chili, let it simmer longer. To thin, add extra chicken broth gradually.
- Refrigerate leftovers in an airtight container for 3-5 days, storing toppings separately.
- Freeze chili in a freezer-safe container for up to 3 months, leaving room for expansion.
- Reheat gently on the stovetop over medium-low heat; add broth if too thick.
