White Chicken Chili
Prep time
Cook time
Total time
White Chicken Chili recipe flavorful blend of tender chicken, white beans and just enough spice! This is my new favorite chili recipe for a cold winter day!
Recipe type: Dinner
Cuisine: Mexican
Serves: 4-6
  • 2 (14.5-ounce) cans white beans
  • 1 tablespoon vegetable or canola oil
  • 1 jalapeno pepper, minced
  • 2 poblano peppers, chopped
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • Salt and pepper
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 4 cups chicken stock
  • 2 limes, juiced (save the wedges for serving)
  • 1 rotisserie chicken, meat shredded
  • ¼ cup chopped cilantro leaves
  • Sour cream and crushed Tortilla chips, for topping
  1. Drain and rinse the canned white beans.
  2. In a medium bowl, mash half of the beans with a potato masher until
  3. chunky. Set beans aside.
  4. Add the oil to a large Dutch oven or heavy-bottomed pot and heat it over medium-high heat.
  5. Add the peppers, onions, and garlic and saute until soft and fragrant, about 4-5 minutes.
  6. Season the vegetables with salt and pepper, to taste.
  7. Add the cumin and chili powder and continue to saute for 1 more minute to toast the spices.
  8. Stir in the chicken stock and lime juice and bring to a simmer. Add the beans and continue to simmer for 15-20 more minutes.
  9. Adjust seasonings, if necessary.
  10. Stir in the shredded chicken and cilantro and simmer until heated (5 or so minutes)
  11. Serve in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges. Enjoy!
Recipe by Wishes and Dishes at https://wishesndishes.com/white-chicken-chili/