White Chicken Chili

Total Time:
55 min
Prep:
20 min
Cook:
35 min

Yield:
4 to 6 servings
Level:
Easy

CATEGORIES
Ingredients
  • 2 (14.5-ounce) cans white beans
  • 1 tablespoon canola oil
  • 1 medium jalapeno pepper, minced
  • 2 medium poblano peppers, chopped
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon ancho chili powder
  • 4 cups low-sodium chicken broth
  • 2 limes, juiced, plus lime wedges, for serving
  • 1 rotisserie chicken, skin removed and meat shredded
  • 1/4 cup chopped cilantro leaves
  • Sour cream, for topping
  • Tortilla chips, coarsely crushed, for topping
Directions

Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.

Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, 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 rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.

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    This chili recipe is GREAT!!!!! Like several other reviews I also won a chili contest at work with this recipe! And have to add it was the first time I have ever made chili in my life. Co-workers didn't believe me but it's true. LOL!!!! Stayed true to the recipe other than an additional can of beans (ratio of mashed to whole was still 50/50), small package of frozen corn at the end, and guacamole to put on top of serving. Kept 'heat' on the milder side regarding the peppers as that is how I like it. Could see how the 'heat' lovers could really kick it up. Truly YUMMY...will no doubt make it again and again. Thank U Gina and Pat.
    This chili is fantastic. Healthy, tasty, and relatively easy. YUM! There are many recipes that are similar but this one gets it "just right." Mmmmmm cannot wait to make it again this weekend.
    With all the peppers in this recipe, is it spicy? 
    Not at all, just wonderful flavor.
    Excellent. The only thing I didn't have was ground coriander so I crushed a few coriander seeds but I'm uncertain how much of an impact it made. Wouldn't change a thing.
    Terrific. I only used 1 lime, but other than that, followed the recipe. I will double next time so we have some leftovers!
    Had been looking for a flavorful white chicken chili recipe for a while and this is certainly the one! I must have gotten hold of some hot little poblano peppers, however, as my batch had some heat to it, but the sour cream helped with it. I might be more careful next time with the peppers, but certainly wouldn't change a thing in this recipe. The flavors and thickness, in my opinion, were perfect. LOVED it! Thanks so much : )
    Delicious! I could not find poblano chili so I used pasilla chili. Chili turned out wonderful! I fried up some tortilla strips, mixed avocado with cilantro and sour cream to top the chili. Not a fan of canned beans so I boiled my beans. I will definetly try this again!
    spicy! instead of chopping up the poblanos, after i roasted and peeled them, i blended them into the stock with an immersion blender... made a cool green sauce! also i left the beans whole. served w/ some shredded cheddar, greek yogurt, and homemade whoel wheat tortilla chips....DELISH!
    Thank you, Neelys, for putting forth a solid recipe. My family loved it!! Best of all I made it on a Monday night! Given our busy schedules, it was amazing for me to create this after work in such a short time. All that to say, I followed the recipe exactly with one exception, I garnished my bowl with avocado. YUM!! Thank you for making my family so happy!
    This was the best chili I have ever tasted! I doubled the recipe, added a bag of frozen white corn toward the end of cooking time, entered it in a chili cook off and won first prize! My "tasters" loved the heat and the crispiness of the corn. Thank you for such a great recipe!
    Delicious flavor but I would have only used 1 lime. Two limes overpowers the other flavors. I also would add another can of beans.
    I've had this recipe requested from me by 5 different people in 5 different settings who have all gone on to make it. Yum!
    I have never tasted a more flavorful white chicken chili recipe!!! OMG! I finally found the keeper recipe!!! There were two things I changed (based on the other reviews). First, I only used one lime--it was perfect. Initially, I thought one was even too much, but the flavors really come together after a while, and letting it sit overnight is even better. The second change was that I used canned jalapenos (about 3 Tablespoons) because that's what I had on hand--I didn't want to make a special trip to the store. THANK YOU, NEELYS, for such an easy and flavorful recipe!!!!
    Delicious! I didn't have a rotisserie chicken, so I browned some chicken tenders. I used 3 cans of white beans, but pureed one to help thicken it. I also added a flour and water slurry, but it still wasn't thick enough. I then added 1 T cornstarch mixed with a little water and simmered a bit. This did thicken it, but it still wasn't quite as thick as I would have liked.
    If I want my grown kids to come over for dinner, all I have to say is that I am making the Neeley's while bean chili. Then they just want to know what time we are eating. The lime and cilantro really brighten the taste. Love it!
    This was delicious! I made a few modifications. I added a finely chopped red bell pepper and sauteed with the onions. I didn't have poblanos, so I used canned chipotles in adobo. Chopped 2-3 of them and poured in a couple Tbs of the rich smoky adobo. Also added a small can of chopped green chiles. I used about 50% more of the ground spices, and added cayenne for more heat. Rotisserie chicken is too salty for me so I browned chicken thighs and shredded them (probably why I needed more spices.) Great suggestion on mashing half the beans -- well worth the effort. I added 2-3 Tbs masa (corn flour, not meal) to thicken it to chili consistency, but you could use flour or cornstarch slurry. Added a half can of beer. Served with crumbled tortilla chips on top, grated sharp cheddar, sliced green onion, cilantro, limes and Sriracha. SO DELICIOUS! Served 3 with a bit left over for freezer. It came together nice and quickly and then walked away while it simmered for a half hour or so.
    This is a great recipe....I added a can of diced tomatoes with the chiles to mine...Yummy!
    Really great flavor. I made a little slurry with 1 tbsp flour and 1 tbsp of the chicken broth to thicken and added one more can of beans for more substance. Not too spicy, but a definite kick. Will make again and again.
    I added fresh chopped red pepper and didn't mash the beans. I also grated some of the lime zest into the chili. I have access to Mexican grocery stores so bought Mexican fresh crema instead of sour cream it was incredible!!! Great recipe!
    Amazing! I also used three cans of white beans, mashing one for thickness.
    Made this for my Fam last night an OMG they loved it! didn't change a thing and the Lime gave it a very nice touch. Its a keeper and next time will need to double the batch. Neely's you rock!
    Fabulous recipe! I roasted the peppers under the broiler instead of sautéing for a warmer flavor.
    Totally awesome. I substituted red bell, and yellow/orange little sweet peppers, added 1/4 tsp of white pepper, threw in some chopped baby spinach with the cilantro, and a can of whole kernel corn to round this recipe out and really make a robust and hearty meal out of it.  
     
    I imagine it would also be good with, perhaps, black beans and potatoes instead of white beans. And next time I might throw the peppers, corn and chicken under the broiler for a bit to add a bit of grilled flavor.
    Add flour to thicken, otherwise this doesn't have that chili/chowder consistency, more like a soup without the thickener. I made this in a crockpot and added the cilantro, lime and some frozen corn at the end before serving. The last minute additions gave this nearly perfect dish a fresh, crisp pop.
    Really loved this recipe. I used jalapeño, poblano and Anaheim peppers. Also added one beer, topped with diced avocado but that's it for modifications. This is a keeper!
    Shi is ridiculous. Dont mash the beans and add some avocado. Great.
    Like many before me on this page, I took this dish to a chili cook off -- AND WON! It's rare that a white chicken chili beats out all the beef and sausage chilis, but this one won hands down by a group vote. It's definitely the lime and cilantro that gives it that "edge." I cut out the pablano and added diced green chilis instead. I also add a chopped red pepper. Other than that, followed the directions and won a trophy. ;
    Wow! Yummy! - I decided to throw everything in the blender - except the chicken. In the end - it was a little thin - but I had used extra stock just to use it up - so I added a couple tablespoons of flour & it thickened - then added the chicken, a sharp white cheddar, and cilantro - it was great & I can't wait to make it again! This would be a great dish for company - and can be made ahead.
    Fantastic!! I just added another can of white beans to the blender and put into the mixture and I deleted the chicken (Vegetarian that other than that... I wouldn't change a thing! I even sent this out to family members!
    It is the most amazing chili recipe I've ever tried. Will never go back to tomato based chili.
    As written, 4.5; 5 with modifications. Entered at chili contest with 27 entries and won 1st place! Made it 1st time as written and too much acid from lime and not creamy enough. Made it second time (winning contest and added a can of corn and pinto beans for color. Used some white corn too (made a large amt to fill roaster pan. Added heavy whipping cream and parmesan. Very little salt and slowly added lime juice to taste. Love the cumin and cilantro! No need for sour cream with heavy whipping cream. Thanks Neelys for a fabulous recipe!!!
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