Looking for a hearty, flavorful, and comforting dish? This White Chicken Chili is the perfect combination of warmth and spice. Packed with tender shredded chicken, white beans, and the rich flavors of poblano and jalapeño peppers, it’s a satisfying meal that comes together in no time. Whether you're serving it for a family dinner or a cozy gathering, this chili is guaranteed to impress.
Prep & Cook Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Serving Size: Serves 6
Ingredients
- 2 (14.5-ounce) cans white beans, drained and rinsed
- 1 tablespoon canola oil
- 1 medium jalapeño pepper, minced
- 2 medium poblano peppers, chopped
- 1 large onion, chopped
- 4 garlic cloves, minced
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon ground cumin
- 1 ½ teaspoons ground coriander
- 1 teaspoon ancho chili powder
- 4 cups low-sodium chicken broth
- 2 limes, juiced (plus lime wedges for serving)
- 1 rotisserie chicken, skin removed and meat shredded
- ¼ cup chopped cilantro leaves
- Sour cream, for topping
- Tortilla chips, coarsely crushed, for topping
Instructions
- Prepare the Beans
Drain and rinse the canned white beans and set them aside. - Sauté the Vegetables
Heat the canola oil in a large Dutch oven over medium-high heat. Add the jalapeño, poblano peppers, onion, and garlic. Sauté for about 5 minutes, or until soft and fragrant. Season with salt and pepper to taste. - Toast the Spices
Add the ground cumin, coriander, and ancho chili powder to the vegetables. Stir well and cook for 1 minute to toast the spices. - Simmer the Chili
Stir in the chicken broth and lime juice. Bring the mixture to a simmer, then add the drained beans. Simmer for 20 minutes, allowing the flavors to meld. - Add the Chicken
Stir in the shredded rotisserie chicken and chopped cilantro. Simmer for an additional 5 minutes, or until the chicken is heated through. - Serve
Ladle the chili into individual bowls. Top with a dollop of sour cream, crushed tortilla chips, and lime wedges. Serve warm and enjoy!
Cooking Tips & Notes
- Custom Spice Level: For a spicier chili, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
- Vegetarian Option: Skip the chicken and use vegetable broth instead of chicken broth for a vegetarian-friendly dish.
- Make Ahead: This chili tastes even better the next day. Prepare it in advance and reheat before serving.
Equipment Needed
- Large Dutch oven or soup pot
- Cutting board and knife
- Mixing spoon or spatula
Storage and Reheating Instructions
- Storage: Store leftover chili in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat on the stove over medium heat or in the microwave in 1-minute intervals until warmed through.
Call to Action
Warm up with this flavorful White Chicken Chili! It’s perfect for weeknight dinners, game day gatherings, or any time you’re craving comfort in a bowl. Share your creations on social media with #UnkiesSeasoning, and don’t forget to pair it with Unkie’s Seasoning for an extra layer of flavor.