White Chicken Chili

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  • Level: Easy
  • Total: 45 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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1 tablespoon vegetable oil

2 cloves garlic, finely chopped 

1 small jalapeno, stemmed, seeded and finely chopped 

1 medium onion, chopped 

Kosher salt and freshly ground black pepper 

1/2 teaspoon ancho chile powder 

1/2 teaspoon ground coriander 

1/2 teaspoon ground cumin 

4 cups chicken stock 

4 boneless, skinless chicken breasts (about 1 1/2 pounds) 

Two 15-ounce cans white beans 

Two 4-ounce cans mild chopped green chiles 

Serving suggestions: chopped cilantro, sliced scallions, chili-lime corn nuts, tortilla chips, sour cream, sliced radishes, pickled jalapenos, avocado, grated Cheddar or Monterey Jack, chopped bacon, shredded cabbage


  1. Heat the oil in a medium pot over medium heat. Add the garlic, jalapeno, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until softened, about 6 minutes. Add the ancho powder, coriander and cumin and cook, stirring, for 30 seconds. Add the chicken stock, increase the heat to medium-high and bring to a brisk simmer. Add the chicken breasts and simmer until the chicken is just cooked through, 15 to 20 minutes. Transfer the chicken to a plate to cool slightly.
  2. Meanwhile, add the beans and their liquid to the pot with the broth and simmer for 5 minutes. Transfer about half of the mixture to a blender and blend until smooth (be careful when blending hot liquids). Return the blended liquid to the pot and add the green chiles. Simmer for 5 to 10 minutes to blend the flavors.
  3. Meanwhile, shred the chicken. Add the chicken back to the chili and season with salt and pepper.
  4. Serve the chili with an assortment of toppings.