For Mexican white chicken chili, gather 1 chicken, 4 garlic cloves, 2 cans white beans, 2 limes and 1/4 cup cilantro. Assemble 2 poblanos, 1 jalapeño, 1 onion, 2 1/2 teaspoons coriander and 1 tablespoon cumin. Also organize 4 cups of chicken broth and 1 teaspoon ancho chile powder.
Drain and rinse the two cans of white beans, mashing half of them and reserving them all. A pre-cooked rotisserie chicken is easiest to use. Add a teaspoon of canola oil to a heated Dutch oven, then add the chopped onions, peppers and garlic. Cook for roughly five minutes, then add salt and pepper to taste. Add the spices and toast them along with the vegetables for several additional minutes over medium-high heat, stirring regularly and being careful not to burn the bottom.
Add the lime juice and chicken broth, bring everything to a simmer, add the beans, and cook for approximately 20 minutes. The mashed beans, in particular, also ultimately help to thicken the chili. Once that time has elapsed, taste the mixture for seasoning, then add the now-shredded chicken and the chopped cilantro to the pot, Simmer everything for an additional five minutes, re-taste for flavor and consistency, and then serve in bowls. For traditional accompaniments, consider fresh dollops of sour cream and crushed tortilla chips. This recipe feeds approximately four to six people.