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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By lindz0048
Utah
on February 20, 2012
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Great recipe! This was my 2nd time making this and I made a few changes based off of the first batch. 1- I cut back on the lime just a little, the lime taste was too strong for me. 2- I added more chili powder, cumin, and coriander. 3- added a cornstarch/water mixture to thicken it up a little and I also added an extra can of mashed beans. The thickness was perfect! Top this soup off with homemade tortilla strips,jack cheese, sour cream, and avocado. Yum!
By doorknobs
on February 19, 2012
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This recipe is awesome! It is super quick and easy with the store-bought chicken. We also love the cilantro and limes- it gives it such awesome flavor! We overdo the cilantro a bit, and it is SO good. This recipe is a staple at my house.
By MagnoliaSouth
Mobile, AL
on February 10, 2012
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This was really good. I've never had white chicken chili before, so I wasn't expecting it to be more like soup than stew. I added a couple of tsp of flour to thicken it up a bit more (being a Texan and all and added some additional cumin, chili powder and coriander. I made some fresh baked cornbread to go with it. The ancho chili powder was amazing with this, it's been my favorite for a long time. Finally, I didn't have a rotisserie chicken (also I don't have enough time to cook things twice and I'll never buy a store bought rotisserie anyway so I just cubed up some chicken breasts and threw that in. YUM! I had no idea how good this would be. This is a definite keeper.
Read all 96 reviews