Clean recipe · onceuponachef.com
White Chicken Chili
A hearty, flavor-packed white chicken chili made easy with rotisserie chicken and naturally thickened with puréed white beans.
Original recipe: onceuponachef.com
- Yield:
- 6 servings
- Prep:
- 20 min
- Cook:
- 35 min
- Total:
- 55 min
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Ingredients
- 2 (15.5-oz) cans white beans, (rinsed and drained)
- 4 cups low-sodium chicken broth, (divided)
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, (diced)
- 1 jalapeño pepper, (seeded and minced (see note))
- 2 medium poblano peppers, (seeded and diced )
- 4 cloves garlic, (minced)
- 1 tablespoon ground cumin
- 1½ teaspoons ground coriander
- 1 teaspoon ancho chile powder
- Salt
- 1 rotisserie chicken, (skin removed and shredded (about 4 cups))
- ¾ cup frozen corn
- 1 tablespoon fresh lime juice, (from 1 lime, plus more to taste)
- ¼ cup fresh chopped cilantro
- Sour cream
- Crushed tortilla chips
- Shredded cheddar or Pepper Jack cheese
- Lime wedges
Instructions
- In a food processor, blend half of the beans (1 can) with 1 cup (240 ml) of the chicken broth. Set aside both the puréed beans and the remaining whole beans.
- Add the oil to a large pot or Dutch oven and heat it over medium-high heat. Add the onion, jalapeño pepper, and poblano peppers and cook, stirring frequently, until soft, 4 to 5 minutes. Add the garlic and cook for one minute more.
- Add the cumin, coriander, and ancho chile powder and continue to cook, stirring frequently, for one minute more to toast the spices. Add the chicken broth, puréed beans, and ½ teaspoon of salt; bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes.
- Stir in the shredded rotisserie chicken, reserved whole beans, corn, and lime juice; bring back to a simmer and cook until everything is heated through, about 5 minutes.
- Taste and adjust seasoning with more salt and lime juice, if necessary. Stir in the cilantro. (Note that the broth will be somewhat soupy; that's how it is supposed to be. It thickens the longer it sits.) Ladle the chili into bowls and serve with sour cream, crushed tortilla chips, and lime wedges.