White Chicken Chili

posted by 3 months ago


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

4 cups 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

1-1/2 tsp. ground coriander

1 tsp. ancho chili powder


1 gluten free rotisserie chicken, skin removed and shredded (about 4 cups)

3/4 cup frozen corn

1/4 cup fresh chopped cilantro

1 Tbs. fresh lime juice, plus more to taste

Sour cream, optional garnish

Crushed tortilla chips, optional garnish

Lime wedges, optional garnish


In a food processor, blend 1/2 of the beans (1 can) 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 1 minute more to toast the spices. Add the chicken stock, puréed beans and 1/2 teaspoon of 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. Chili thickens as it sits so if you want thicker chili, let it sit for a bit before serving. Serve the chili in individual bowls with a dollop of sour cream, crushed tortilla chips, and lime wedges if desired. (Yield: 4-6)

tags:  white chicken chili, chili, chicken, soups, rxnzzsoqwquv
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