Add the oil to a large pot or Dutch oven and heat it over medium-high heat.Set aside both the puréed beans and the remaining whole beans. In a food processor, blend ½ of the beans (1 can) with 1 cup of the chicken broth.Serve with sour cream, lime wedges, shredded cheese and crushed tortilla chips. Plus, I find that if the broth is too thick, the chili gets gloppy and unappealing. It thickens as it sits - in fact, if you make it ahead of time, you will likely need to add some broth or water to thin it out. You will notice that the chili is quite soupy. Stir in the shredded chicken, beans, corn, and lime and simmer until everything is warmed through. Reduce the heat and simmer for 20 minutes. In a large pot or Dutch oven, heat the oil and add the the onions and peppers.Ĭook until soft, about 4 minutes, then add the garlic.Ĭontinue cooking for another minute to toast the spices.Īdd the chicken broth, salt and puréed bean mixture and bring to a boil. If fresh corn is in season and you’d prefer to use that, you’ll need kernels from 1 ear of corn.īegin by combining half of the white beans in a food processor with one cup of the chicken broth. I use frozen corn as it’s available year-round (there’s no need to defrost the corn before incorporating it into the recipe).I use low-sodium chicken broth for the chili the canned beans are fairly high in sodium, so using a low-sodium variety broth helps to keep the flavor of the chili from being overly salty.I remove and discard them to keep the chili mild and family-friendly, but if you like a spicy chili, save them and stir some in at the end. The seeds and ribs in the pepper hold all of the heat. As always, when working with jalapeños, wear gloves or wash your hands very well afterwards (and always avoid touching your eyes). The small chili pepper is a spicy jalapeño. The larger peppers you see in photo are mild poblanos.I typically shred the chicken as soon as I get home from the grocery store it’s easier to do while the chicken is still warm, eliminates a step at dinnertime, and also takes up less room in the fridge. The recipe calls for a store-bought rotisserie chicken.What you’ll need to make white chicken chiliīefore we get to the step-by-step photos, a few notes about the ingredients: Modestly adapted from Food Network, it’s a hearty one-pot meal you can have on the table in under an hour. This recipe is the one my family loves best, and it falls somewhere in the middle effort-wise.
I have tried countless recipes for white chicken chili over the years, from super-easy crockpot recipes to more authentic, time-consuming versions made from a wide array of chili peppers and hominy. It’s a bit lighter and brothier than ground beef chili or Texas-style chili, but it’s still comfort food. When chili is made with chicken or turkey, white beans, and broth (rather than tomatoes), it is called “white chili” because it appears light in color rather than a deep red. Made with a rotisserie chicken, this hearty white chicken chili is a one-pot meal that you can have on the table in under an hour.
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