White Chicken Chili
To try
Servings: 6 · $5/serving · Active: 20 min · Total: 55 min ·
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White Chicken Chili
Notes
- Added by Thursday candidate discovery from validated source Once Upon a Chef: cozy rotisserie-chicken chili that should make easy leftovers; cilantro replaced with parsley for household preference.
- Imported from structured recipe metadata on 2026-09-17T09:03:02-04:00.
- Image saved locally at
/images/white-chicken-chili.jpg.
Ingredients
| Quantity | Unit | Item | Section | Pantry? |
|---|---|---|---|---|
| 2 | (15.5-oz) cans white beans, (rinsed and drained) | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no | |
| 4 | cups | low-sodium chicken broth, (divided) | Canned soup/broth/crackers | no |
| 2 | tablespoons | extra-virgin olive oil | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | yes |
| 1 | large | yellow onion, (diced) | Produce | no |
| 1 | jalapeño pepper, (seeded and minced (see note)) | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes | |
| 2 | medium | poblano peppers, (seeded and diced ) | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no |
| 4 | cloves | garlic, (minced) | Produce | no |
| 1 | tablespoon | ground cumin | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes |
| 11/2 | teaspoons | ground coriander | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no |
| 1 | teaspoon | ancho chile powder | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no |
| Salt | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes | ||
| 1 | rotisserie chicken, (skin removed and shredded (about 4 cups)) | Meat & Seafood | no | |
| 3/4 | cup | frozen corn | Frozen | no |
| 1 | tablespoon | fresh lime juice, (from 1 lime, plus more to taste) | Wine and beverages | no |
| 1/4 | cup | fresh chopped parsley | Produce | no |
| Sour cream | Dairy & Eggs | no | ||
| Crushed tortilla chips | Mexican/Italian ingredients | no | ||
| Shredded cheddar or Pepper Jack cheese | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes | ||
| Lime wedges | Produce | no |
Instructions
- 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 parsley. (Note that the broth will be somewhat soupy; that's how it is supposed to be. It thickens the longer it sits.) Ladle the chili into bowls and serve with sour cream, crushed tortilla chips, and lime wedges.
Meal-prep notes
- Leftover quality: TBD.
- Reheating: TBD.
- Good pairings: TBD.
- Prep ahead: TBD.