Description

This White Chicken Chili is a hearty and flavorful twist on traditional chili, featuring tender shredded rotisserie chicken, creamy white beans, and a medley of mild peppers. Cooked on the stovetop with aromatic spices and fresh lime juice, it offers a comforting meal perfect for any season, served with classic toppings like sour cream, shredded cheese, and crunchy tortilla chips.

Ingredients

Beans and Broth

2 15.5-ounce (439-g) cans white beans, rinsed and drained
4 cups (1 L) low-sodium chicken broth, divided

Vegetables and Spices

2 tablespoons extra-virgin olive oil
1 large yellow onion, diced
1 jalapeño pepper, seeded and minced
2 medium poblano peppers, seeded and diced
4 garlic cloves, minced
1 tablespoon ground cumin
1½ teaspoons ground coriander
1 teaspoon ancho chile powder
Salt, to taste

Chicken and Additional Ingredients

1 rotisserie chicken, skin removed and shredded (about 4 cups)
¾ cup frozen corn
1 tablespoon fresh lime juice (from one lime), plus more to taste
¼ cup fresh chopped cilantro

Toppings

Sour cream
Crushed tortilla chips
Shredded cheddar or Pepper Jack cheese
Lime wedges

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Instructions

Purée Beans: In a food processor, blend half of the white beans (1 can) with 1 cup (240 ml) of the chicken broth until smooth. Set aside both the puréed beans and the remaining whole beans for later use.
Sauté Vegetables and Toast Spices: Heat 2 tablespoons of extra-virgin olive oil in a large pot or Dutch oven over medium-high heat. Add diced onion, minced jalapeño, and diced poblano peppers. Cook, stirring frequently, until the vegetables are soft, about 4 to 5 minutes. Add minced garlic and cook for an additional minute. Stir in ground cumin, ground coriander, and ancho chile powder, cooking for another minute to toast the spices and release their aroma.
Simmer Base: Pour in the remaining 3 cups of chicken broth, the puréed beans, and season with ½ teaspoon salt. Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 20 minutes to develop flavors and slightly thicken.
Add Chicken and Remaining Ingredients: Stir in the shredded rotisserie chicken, reserved whole beans, frozen corn, and fresh lime juice. Return the chili to a simmer and cook until everything is heated through, about 5 minutes. Taste and adjust seasoning by adding more salt or lime juice as desired. Finally, stir in freshly chopped cilantro to brighten the dish.
Serve: Ladle the chili into bowls and top with sour cream, crushed tortilla chips, shredded cheddar or Pepper Jack cheese, and lime wedges for squeezing over the chili. Enjoy warm.

Notes

Seeding the jalapeño and poblano peppers reduces the heat but keeps their flavor; keep seeds if you prefer spicier chili.
The broth will have a somewhat soupy consistency initially but will thicken the longer it sits.
Using a rotisserie chicken simplifies the cooking process by providing pre-cooked, flavorful chicken.
Adjust lime juice and salt according to personal taste preferences for brightness and seasoning balance.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup/Stew
Method: Stovetop
Cuisine: American