Check Out This Phenomenal White Chicken Chili Recipe

Updated: January 18, 2024 by Olivia Mittak | Leave a comment

This recipe kicks regular chili right off the menu. For an even spicier chili, add the jalapeno seeds. Serve with low fat sour cream, baked tortilla chips, and lime wedges to mix it up. There are so many chili recipes out there that it's hard to be unique- we think this one is pretty different!

You'll need quite a few ingredients for this recipe, so make sure to take your time in the store and keep this list handy. You don't want to forget anything! For the peppers, you'll need a combination of jalapeno, poblano chiles, and Anaheim chiles.

Make sure to buy bone-in, skin-on chicken breasts. You'll need about four split breasts in total for this recipe. Chicken will add lots of protein and various vitamins and minerals. It's a great way to add health benefits to chili while still keeping the flavor fantastic.

So, with that said, let's get into this recipe. We'll start with the ingredients, and then all of the steps you'll need to complete this dish. Make sure to follow everything closely and in the order it's written! We hope you love this chili recipe; let us know in the comments if you do!

White Chicken Chili

Ingredients:

3 jalapeno peppers, stemmed and seeded
3 poblano chiles, stemmed, seeded, and chopped coarse
3 Anaheim chiles, stemmed, seeded, and chopped coarse
2 onions, chopped coarse
3 pounds bone-in, skin-on split chicken breasts (about 4 split breasts), trimmed
Salt and pepper
2 tablespoons canola oil
6 garlic cloves, minced
1 tablespoon ground cumin
1½ teaspoons ground coriander
2 (15 ounce) cans cannellini beans, rinsed
4 cups low-sodium chicken broth
¼ cup minced fresh cilantro
4 scallions, sliced thin
3 tablespoons fresh lime juice from 2 limes
1 tablespoon minced fresh oregano

Directions:

1. Mince 2 of the jalapeno chiles. Toss the poblano chiles, Anaheim chiles, minced jalapenos, and onions together in a bowl. Working in two batches, pulse the vegetables in a food processor to the consistency of chunky salsa, about 12 pulses; set aside.

2. Pat the chicken dry with paper towels and season with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until just smoking. Brown the chicken thoroughly, 10 to 15 minutes. Transfer the chicken to a plate.

3. Add the processed vegetable mixture, garlic, cumin, and coriander to the fat in the pot and cook over medium heat, stirring often, until the vegetables are softened, about 10. Remove the pot from the heat.

4. Process 1 cup of the cooked vegetable mixture, 1 cup of the beans, and 1 cup of the broth together in the food processor until smooth, about 20 seconds. Pour the pureed mixture back into the pot and stir in the remaining 3 cups broth, scraping up any browned bits.

5. Add the browned chicken, along with any accumulated juice, and bring to a simmer. Cover and reduce the heat to medium-low, and cook until the chicken registers 160-165 degrees on an instant-read thermometer, 10 to 15 minutes.

6. Transfer the chicken to a bowl. When cool enough to handle, shred the chicken into bite-sized pieces, discarding the skin and bones. Meanwhile, stir the remaining beans into the chili and continue to simmer over medium heat until the beans are heated through and the chili has thickened slightly, about 10 minutes.

7. Return the shredded chicken to the chili and continue to cook until heated through, about 2 minutes. Mince the remaining jalapeno and stir into the soup with the cilantro, scallions, lime juice, and oregano. Season with salt and pepper to taste and serve.