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Slow-Simmered White Chicken Chili
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Slow-Simmered White Chicken Chili

Course Main
Cuisine Mexican
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 - 8
Author Pam - For the Love of Cooking / Original by Cook's Illustrated

Equipment

  • Large Dutch oven
  • Food Processor
  • Meat Thermometer

Ingredients

White Chicken Chili:

  • 1 tbsp vegetable oil
  • 3 lbs bone-in skin-on chicken breast halves, trimmed of excess fat
  • Sea salt and freshly cracked black pepper to taste
  • 1 jalapeno seeded & deveined, minced
  • 2 large poblano chile peppers stemmed, seeded, & cut into large pieces
  • 2 large Anaheim chile peppers stemmed, seeded, & cut into large pieces
  • 1 large sweet yellow onion cut into large pieces (2 cups)
  • 6 cloves of garlic minced
  • 1 tbsp cumin
  • 1 ½ tsp coriander
  • 2 (14.5 oz) cans white cannellini beans, drained & rinsed, divided
  • 3 cups chicken broth divided
  • 3 tbsp lime juice 2 limes
  • ¼ cup fresh cilantro chopped

Serve with:

  • Sour Cream
  • Avocado diced
  • Green onions sliced
  • Cilantro chopped
  • Tortilla chips
  • Lime wedges

Instructions

  • Prepare the chicken by heating the oil in a large Dutch oven over medium-high heat.
  • Season both sides of the chicken breasts well with sea salt and freshly cracked pepper, to taste.
  • Place the breasts skin-side down in the HOT Dutch oven and cook undisturbed for 4 minutes, until the skin is golden brown.
  • Flip the breasts over and cook the other side for 2 minutes.
  • Remove from the Dutch oven and set aside on a plate to cool.
  • Once the chicken has cooled, remove the skin and discard.
  • Prepare the chile peppers and onion while the chicken is cooking, by putting half of the Anaheim, poblano, and onion in a food processor for 12 (1-second) pulses, until the consistency of chunky salsa.
  • Transfer the mixture to a bowl. Repeat with the remaining Anaheim, poblano, and onion.
  • Combine with the first batch. Don't bother washing the processor - you will use it again.
  • Once the chicken has been removed from the Dutch oven, carefully remove all but 1 tablespoon of grease from the Dutch oven, or add additional vegetable oil if necessary.
  • Reduce the heat to medium. Add the minced jalapeno, chile-onion mixture, minced garlic, cumin, coriander, and 1/4 teaspoon of salt.
  • Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove the Dutch oven from the heat.
  • Transfer 1 cup of the cooked vegetable mixture into the empty food processor.
  • Add 1 cup of drained & rinsed beans and 1 cup of chicken broth.
  • Pulse for 20-30 seconds, or until creamy. Pour this mixture back into the Dutch oven.
  • Finish preparing the chili by adding the remaining 2 cups of chicken broth and the chicken breasts to the Dutch oven, and bring it to a boil over medium-high heat.
  • Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the chicken registers 160 degrees in the thickest part of the breast (or 175 degrees if using thighs) on an instant-read thermometer, about 20 minutes (up to 40), depending on the size of the breasts (or thighs).
  • Using tongs, transfer the chicken to a large plate to cool.
  • Stir in the remaining beans and continue to simmer, uncovered, until the beans are heated through and the chili has thickened slightly, about 10-15 minutes.
  • Shred the chicken once it has cooled and discard the bones.
  • Add the chicken (and any juices from the plate), lime juice, and cilantro; stir to combine.
  • Taste and season with sea salt and freshly cracked pepper, to taste.
  • Ladle into bowls and serve topped with sour cream, diced avocado, green onions, fresh cilantro, along with tortilla chips and lime wedges on the side. Enjoy.