White Chicken Chili
A lighter twist on a comfort food classic, this white chicken chili is easy to make and full of warm spices, creamy white beans, and tender rotisserie chicken.
Foto: Once Upon a Chef
Ingredients
- 2 15.5 -ounce (439-g) cans white beans, (rinsed and drained)
- 4 cups (1 L) low-sodium chicken broth, (divided)
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, (diced)
- 1 jalapeño pepper, (seeded and minced (see note))
- 2 medium poblano peppers, (seeded and diced (see note))
- 4 g arlic cloves, (minced)
- 1 tablespoon ground cumin
- 1½ teaspoons ground coriander
- 1 teaspoon ancho chile powder
- Salt
- 1 rotisserie chicken, (skin removed and shredded (about 4 cups))
- ¾ cup frozen corn
- 1 tablespoon fresh lime juice, (from one lime, plus more to taste)
- ¼ cup fresh chopped cilantro
- Sour cream
- Crushed tortilla chips
- Shredded cheddar or Pepper Jack cheese
- Lime wedges
Steps
-
In a food processor, blend half of the beans (1 can) with 1 cup (240 ml) of the chicken broth. Set aside both the puréed beans and the remaining whole beans.
-
Add the oil to a large pot or Dutch oven and heat it over medium-high heat. Add the onion, jalapeño pepper, and poblano peppers and cook, stirring frequently, until soft, 4 to 5 minutes. Add the garlic and cook for one minute more. Add the cumin, coriander, and ancho chile powder and continue to cook, stirring frequently, for one minute more to toast the spices. Add the chicken broth, puréed beans, and ½ 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, and lime juice; bring back to a simmer and cook until everything is heated through, about 5 minutes. Taste and adjust seasoning with more salt and lime juice, if necessary. Stir in the cilantro. (Note that the broth will be somewhat soupy -- that's how it is supposed to be. It thickens the longer it sits; see note below.) Ladle the chili into bowls and serve with sour cream, crushed tortilla chips, and lime wedges.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (16% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| -ounce | 2 | - | - |
| 4 cups | - | - | |
| extra-virgin olive oil | 2 tablespoons | - | - |
| yellow onion | 1 large | - | - |
| jalapeño pepper | 1 | - | - |
| poblano peppers | 2 medium | - | - |
| arlic cloves | 4 g | - | - |
| ground cumin | 1 tablespoon | Rp 70.000/kg | Rp 1.050 |
| ground coriander | 1.5 teaspoons | - | - |
| ancho chile powder | 1 teaspoon | Rp 8.000/100g | Rp 400 |
| Salt | - | - | - |
| rotisserie chicken | 1 | Rp 15.000/bungkus | Rp 3.750 |
| frozen corn | 0.75 cup | - | - |
| fresh lime juice | 1 tablespoon | - | - |
| fresh chopped cilantro | 0.25 cup | - | - |
| Sour cream | - | - | - |
| Crushed tortilla chips | - | - | - |
| Shredded cheddar or Pepper Jack cheese | - | - | - |
| Lime wedges | - | - | - |
*Estimated market prices, may vary by region
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