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White Chicken Chili
Every time I make chili for a crowd, there’s someone in the group who wants to knock it for being too spicy. This is the only chili I’ve been able to make that passes the spice test time and time again. While there are a couple of poblano peppers in the mix, they have a much milder taste, making it palatable even for those who don’t like the heat!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4-6 1x
- Category: Soups
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 poblano peppers, seeded and diced
- 5 garlic cloves, minced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon Mexican-style chili powder
- Kosher salt and freshly ground black pepper
- 2 (15.5-ounce) cans cannellini beans, drained and rinsed
- 4 cups diced cooked chicken (see Note)
- 4 cups low-sodium chicken broth
- 1 (5-ounce) can diced green chiles
- Juice of 1 lime
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and poblanos and cook, stirring until softened, about 5 minutes.
- Add the garlic and stir until fragrant.
- Add the cilantro, cumin, coriander, chili powder, salt, and black pepper and cook for 2 minutes, until the spices are toasted and fragrant.
- Add the beans, chicken, broth, green chiles, and lime juice. Bring to a boil, then reduce the heat to low. Simmer for 20 to 25 minutes.
- Ladle into bowls and serve.
Notes
- To cook the chicken, place 4 medium boneless, skinless chicken breasts on a baking sheet and bake at 350 degrees F for 30 minutes.
