White Chicken Chili
White Chicken Chili
I've made a couple of different white chicken chili recipes and this one from Food Network’s Down Home with the Neely’s is definitely my favorite. It was incredibly easy since it uses rotisserie chicken and I loved the consistency of the chili with half of the beans being mashed up instead of left whole. You could also make your own shredded chicken, which might save you a little bit of money.
Notes: I used bottled lime juice, instead of buying 2 limes. This easily made us 6 servings, I think possibly a little more but we'll calculate it at 6 servings.
- 2 cans white beans (14.5 ounce cans)
- 1 tablespoon canola oil
- 1 medium jalapeno pepper (minced)
- 2 medium poblano peppers (chopped)
- 1 large onion (chopped)
- 4 cloves garlic cloves (minced)
- Kosher salt and freshly ground black pepper (to taste)
- 1 tablespoon ground cumin
- 1 ½ teaspoons ground coriander
- 1 teaspoon chili powder
- 4 cups chicken broth
- 2 limes (juiced (approx. 2-3 tbs lime juice))
- 1 rotisserie chicken (skin removed and meat shredded)
- ¼ cup cilantro (chopped)
- Sour cream (for topping)
- Tortilla chips (coarsely crushed, for topping)
Drain and rinse the [wprm-ingredient text="2 cans white beans" uid="0"]. Then, in a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
Add the [wprm-ingredient text="1 tablespoon canola oil" uid="1"] to a large Dutch oven and heat it over medium-high heat. Add the [wprm-ingredient text="1 medium jalapeno pepper<wprm-ingredient uid="3" removed="0">," uid="2"] [wprm-ingredient text="2 medium poblano peppers" uid="3"],[wprm-ingredient text="1 large onion" uid="4"], [wprm-ingredient text="4 cloves garlic cloves" uid="5"], and saute until soft and fragrant, about 5 minutes.
Season the vegetables with [wprm-ingredient text="Kosher salt and freshly ground black pepper" uid="6"] to taste. Add the [wprm-ingredient text="1 tablespoon ground cumin<wprm-ingredient uid="8" removed="0">" uid="7"], [wprm-ingredient text="1 ½ teaspoons ground coriander" uid="8"], [wprm-ingredient text="1 teaspoon chili powder" uid="9"], and continue to saute for 1 more minute to toast the spices.
Stir in the [wprm-ingredient text="4 cups chicken broth" uid="10"] and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded [wprm-ingredient text="1 rotisserie chicken" uid="12"] and [wprm-ingredient text="¼ cup cilantro" uid="13"] and simmer until heated through, about 5 more minutes.
Serve the chili in individual bowls topped with a dollop of [wprm-ingredient text="Sour cream" uid="14"], and crushed [wprm-ingredient text="Tortilla chips" uid="15"].