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Best White Chicken Chili Recipe

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4.4 from 6 reviews

This Best White Chicken Chili is a hearty and flavorful dish featuring shredded chicken, white beans, and a blend of aromatic spices simmered together to create a comforting, protein-packed chili. Perfectly spiced with cumin, coriander, and a touch of jalapeno for some heat, this chili is garnished with fresh avocado, jalapeno, cilantro, and cheese for an extra layer of flavor and texture. Ready in just 45 minutes, it makes a delicious and satisfying meal for family and friends.

Ingredients

Main Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1 jalapeno pepper, seeds removed and finely diced
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon chili powder
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt
  • 4 ounces green chiles
  • 4 cups shredded chicken
  • 2 (15-ounce) cans white beans, drained and rinsed
  • 1 cup frozen or fresh corn
  • 4 cups chicken broth
  • ¼ cup chopped cilantro
  • 1 tablespoon lime juice

For Garnish

  • Avocado slices
  • Additional jalapeno slices
  • Chopped fresh cilantro
  • Shredded cheese

Instructions

  1. Blend the white bean mixture: Blend one cup of the white beans with one cup of chicken broth in a food processor until smooth. If you don't have a processor, use an immersion blender or mash the beans with a fork and stir with the broth to create a creamy mixture. Set aside.
  2. Cook the vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, bell pepper, and jalapeno pepper. Cook, stirring frequently, for about 4 minutes until the vegetables soften.
  3. Add the aromatics and spices: Stir in the minced garlic, ground cumin, ground coriander, chili powder, dried oregano, and kosher salt. Cook for an additional minute to toast the spices and release their flavors.
  4. Simmer the base: Pour in the remaining chicken broth along with the pureed bean mixture. Bring the chili to a simmer and cook uncovered for 15 minutes, allowing the flavors to meld together.
  5. Add remaining ingredients and heat through: Stir in the drained green chiles, shredded chicken, corn, remaining white beans, and chopped cilantro. Simmer for a few minutes until everything is heated through.
  6. Finish with lime juice: Stir in the lime juice to brighten the flavors. Give the chili a final stir before serving.
  7. Serve and garnish: Ladle the chili into bowls and garnish with your favorite toppings such as sliced avocado, jalapeno, fresh cilantro, and shredded cheese. Enjoy warm.

Notes

  • You can use leftover cooked chicken or rotisserie chicken for convenience.
  • To make this chili spicier, leave some jalapeno seeds or add extra chili powder.
  • For a creamier texture, blend more beans with broth or add a splash of sour cream when serving.
  • This chili stores well and tastes even better the next day after flavors meld in the fridge.
  • Freeze leftovers in airtight containers for up to 3 months.

Find it online: https://simpleplatter.com/best-white-chicken-chili-recipe/