White Chicken Chili
posted by 3 years ago


2 (14.5 oz.) cans white beans, rinsed and drained

4 cups low gluten free chicken broth, divided

1 Tbs. vegetable oil

1 large yellow onion, diced

1 jalapeño pepper, seeded and minced

2 medium poblano peppers, seeded and diced

4 garlic cloves, minced

1 Tbs. ground cumin

1 ½ tsp. ground coriander

1 tsp. ancho chili powder

Coarse salt, as desired

4 cups rotisserie chicken, skin removed and shredded

¾ cup frozen corn

¼ cup fresh chopped cilantro

1 Tbs. fresh lime juice, from one lime, plus more to taste

Sour cream, as garnish

Lime wedges, as garnish

Crushed tortilla chips


In a food processor, blend 1 can of beans with 1 cup of the chicken broth. Set aside both the puréed beans and the remaining whole beans. Add the vegetable oil to a large pot or Dutch oven and heat it over medium heat. Add the onion, jalapeño pepper and poblano peppers and sauté until soft, about 4 minutes. Add the garlic and sauté for one minute more. Add the cumin, coriander and ancho chili powder and continue to cook, stirring frequently, for 1minute more to toast the spices. Add the chicken stock, puréed beans and ½ tsp salt; bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes. Stir in the shredded rotisserie chicken, reserved whole beans, corn, cilantro and lime juice; bring back to a simmer and cook until everything is heated through, about 5 minutes. (The broth will be thin but thickens as it sits. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips and lime wedges, if desired. (Serves: 4)

tags:  white chicken chili, chili, soups, chicken, poultry
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