White Chicken Chili
I wanted to make a warm and comforting dinner tonight to warm us up before Trick or Treating. I had leftover roasted chicken in the fridge so I decided to make a batch of white chicken chili. This recipe can be thrown together quickly – which is a plus on a busy weeknight. I topped ours with fresh avocado, cilantro, cheese, and tortilla chips. It was a spicy, delicious, and hearty chili that we all enjoyed.
How to Make White Chicken Chili
Heat the olive oil over medium heat in a Dutch oven or heavy bottom pan. Add the onions, poblano, jalapeno, cumin, chili powder, coriander, paprika, and oregano then cook, stirring often, for 3-4 minutes. Add the minced garlic, and cook, stirring constantly, for 1 minute.
Add the chicken broth, one can of beans, and the green chiles. Bring to a boil then reduce heat to low and simmer for 30 minutes. Mash some of the beans with the back of your spoon. Add the chicken, the other can of beans, and half of the cilantro; stir well. Simmer for 15 minutes. Taste and season with sea salt and freshly cracked pepper, to taste, if needed.
Serve with fresh avocado, cilantro, shredded cheese, and tortilla chips, if desired. Enjoy.
Ingredients
- 1 tbsp olive oil
- ½ large sweet yellow onion diced
- 1 small poblano seeded and diced
- ½ jalapeno seeded and diced
- 1 tsp cumin
- ¾ tsp chili powder
- ½ tsp coriander
- ½ tsp paprika
- ½ tsp oregano
- 3 cloves of garlic minced
- 4 cups of chicken broth
- 1 4.5 oz can diced green chiles
- 2 cans white cannellini beans drained (divided)
- 1 ½ cups of roasted chicken chopped
- ¼ cup fresh cilantro chopped + more for garnish
- Sea salt and freshly cracked pepper to taste
- Garnish:
- Avocado
- Fresh cilantro
- Cotija cheese grated
- Tortilla chips
Instructions
- Heat the olive oil over medium heat in a Dutch oven or heavy bottom pan.
- Add the onions, poblano, jalapeno, cumin, chili powder, coriander, paprika, and oregano then cook, stirring often, for 3-4 minutes.
- Add the minced garlic, and cook, stirring constantly, for 1 minute.
- Add the chicken broth, one can of beans, and the green chiles.
- Bring to a boil then reduce heat to low and simmer for 30 minutes.
- Mash some of the beans with the back of your spoon.
- Add the chicken, the other can of beans, and half of the cilantro; stir well. Simmer for 15 minutes. Taste and season with sea salt and freshly cracked pepper, to taste.
- Serve with fresh avocado, cilantro, shredded cheese, and tortilla chips, if desired. Enjoy.
This is so PERFECT for the windy rainy weather we have over here. YUM!
We really like white chili and your version sounds very good. Nice presentation with the avocado slices
Love chili at this time of the year! Helps chase the gloom away. And chicken chili is always so welcome — looks great, tastes even better. Thanks!
Nice change from the usual. Love chicken, so this is going to be delicious.
I always made a simple dinner for Halloween, and it was the only day of the year that eating dinner was not required (but a glass of milk with candy was). This looks like a great dinner for before or after Trick or Treating!
this is a fall and winter staple for me! mine never looks this photogenic. 🙂
Pam, how much garlic r u using? It is not in the ingredients list.
I just finished making it and it was wonderful. Definitely a keeper!
Carolyn
Carolyn,
Thanks for letting me know it was missing! I used 3 cloves of minced garlic. I have corrected the recipe.
~Pam
That looks absolutely perfect! I would devour a bowl of that right now.