White Chicken Chili

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  • Level: Easy
  • Total: 5 min
  • Prep: 5 min
  • Yield: 6 to 8 servings
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2 tablespoons extra-virgin olive oil

1 onion, chopped

3 cloves garlic, chopped

2 jalapeno peppers (1 diced, 1 halved; remove seeds for less heat)

1 poblano chile pepper, seeded and chopped

1 tablespoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon dried oregano

1/4 teaspoon ground allspice

2 pounds ground chicken

Kosher salt and freshly ground pepper

2 15-ounce cans white navy beans (do not drain)

1 4-ounce can chopped green chiles (do not drain)

2 cups low-sodium chicken broth

3 corn tortillas, torn, plus more for serving

1 bunch cilantro, leaves roughly chopped

Shredded cheddar cheese, sour cream and pickled jalapenos, for topping 

Shredded cheddar cheese, sour cream and pickled jalapenos, for topping

Lime wedges, for serving


  1. Heat the olive oil in a large Dutch oven or pot over medium heat. Add the onion, garlic, both jalapenos, the poblano, cumin, coriander, oregano and allspice. Cook, stirring occasionally, until the vegetables are softened and the spices are toasted, about 7 minutes. Add the chicken, 1 teaspoon salt and a few grinds of pepper. Cook, stirring and breaking up the meat with a wooden spoon, until it starts browning, about 5 minutes.
  2. Add the beans, canned chiles, chicken broth and 1 1/4 cups water; bring to a boil. Add the torn tortillas to the pot; reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 40 minutes.
  3. Remove the halved jalapeno from the chili and stir in all but a few tablespoons of the cilantro; season with 1/2 teaspoon salt and a few grinds of pepper. Serve with assorted toppings, the reserved cilantro, lime wedges and more tortillas.