White Chili

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  • Level: Easy
  • Total: 1 hr 45 min
  • Active: 50 min
  • Yield: 8 servings
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2 pounds skinless, boneless chicken thighs

Kosher salt and freshly ground pepper

2 tablespoons vegetable oil

1 onion, diced 

3 cloves garlic, minced 

2 poblano chile peppers, seeded and diced

1 jalapeño pepper, seeded and minced 

1/2 cup chopped fresh cilantro with stems

2 teaspoons ground cumin

1 teaspoon ground coriander 

1 teaspoon ancho chile powder

2 cups low-sodium chicken broth

2 4-ounce cans fire-roasted diced green chiles

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


  1. Season the chicken with salt and pepper. Heat the oil in a large pot over medium-high heat. Brown the chicken in batches, 3 to 4 minutes per side; remove. Add the onion, garlic, poblanos, jalapeño and cilantro. Cook until softened, 6 minutes. Add the cumin, coriander, chile powder and 1/2 teaspoon salt and cook, stirring, 1 minute.
  2. Add 2 cups water, the chicken broth, chicken and green chiles. Bring to a simmer and cook, adjusting the heat as needed and stirring occasionally, until the chicken is tender, 20 minutes. Remove the chicken, shred and return to the pot along with the beans. Simmer until thickened, 30 to 40 minutes. Season with salt and pepper.