White chicken chili offers a southwest taste with jalapeno peppers, roasted chicken and a hint of lime. An easy recipe can be prepped in around 20 minutes and served in less than an hour.
White Chicken Chili
The instructions below are for an easy white chicken chili recipe. The chicken chili can be made in one pot for less clean up time and makes six servings.
Prep Time: 20 min.
Cook Time: 35 min.
Ready In: 55 min.
- 2 14.5-ounce cans white beans
- 1 tablespoon canola oil
- 1 jalapeno pepper, minced
- 2 poblano peppers, chopped
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon chili powder
- 4 cups chicken broth
- 2 limes
- 1 rotisserie chicken, meat shredded and skin removed
- 1/4 cup cilantro, chopped
- Sour cream
- Salt, to taste
- Ground black pepper, to taste
- Tortilla chips, crushed
- Mash the beans
- Saute onions and garlic
- Add seasonings
- Add chicken broth
- Combine and cook
- Prepare and serve
Drain the canned white beans and rinse thoroughly. Place half of the beans in a large mixing bowl and mash with a potato masher until chunky. Reserve the remaining beans until needed.
Place a large Dutch oven over medium heat. Add canola oil to the pan and add the peppers, onion and garlic. Saute for 5 minutes, or until soft and fragrant.
Add salt and black pepper to taste to the sauteed vegetables. Add cumin, coriander and chili powder. Toast the spices for about 1 minute.
Add the chicken broth to the vegetables and spices, stirring to combine. Cut the limes in half and add juice from 1 1/2 limes. Allow mixture to come to a simmer.
Add both the mashed beans and the reserved whole beans and allow to cook for 20 minutes.
Stir in the shredded chicken and cilantro and cook for 5 minutes. Serve with a dollop of sour cream, crushed tortilla chips and lime wedges.