Ingredients
- 2.5 pounds bone-in, skin-on chicken breast halves, trimmed of excess fat and skin
- 2 tablespoons vegetable oil
- 2 medium jalapeño chiles
- 4 medium poblano chiles, stemmed, seeded, and cut into large pieces
- 2 medium Anaheim chile peppers, stemmed, seeded, and cut into large pieces
- 2 medium onions, cut into large pieces (about 2 cups)
- 6 cloves garlic, minced (about 2 tablespoons)
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 2 (14.5-ounce) cans cannellini beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 4 tablespoons fresh lime juice (from 3–4 limes)
- 1/4 cup minced fresh cilantro leaves
- 4 scallions, white and light green parts, sliced thin
Prep Notes
You can control the heat by including the ribs and seeds from one or both jalapeños in the final step.
If Anaheim peppers are unavailable, substitute an extra poblano and jalapeño.
Chicken thighs can replace the breasts, but extend the simmering time to 40 minutes.
Serve with sour cream, tortilla chips, and lime wedges.
Brown the Chicken
Season 2.5 pounds of chicken breast halves with salt and pepper. Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat until just smoking.
Place the chicken skin-side down and cook for 4 minutes without moving. Flip and brown for an additional 2 minutes.
Transfer the chicken to a plate and discard the skin.
Make the Chile-Onion Purée
Remove the ribs and seeds from 1 jalapeño and mince the flesh; set aside.
Using a food processor, pulse half of the poblano, Anaheim chiles, and onions until chunky (about ten 1-second pulses).
Transfer to a bowl, then repeat with the remaining peppers and onions; combine them all together.
Sauté the Aromatics
Pour off all but 1 tablespoon of fat from the pot, adding more oil if needed, and reduce the heat to medium.
Add the minced jalapeños, the chile-onion purée, 6 minced garlic cloves, 1 tablespoon ground cumin, 1 teaspoon ground coriander, and 1/4 teaspoon salt.
Cover and cook, stirring occasionally, until softened, about 10 minutes. Remove from heat.
Blend and Simmer
Transfer 1 cup of the cooked vegetables, 1 cup of beans, and 1 cup of broth to the processor; blend until smooth.
Return the purée to the pot along with the remaining 3 cups of broth, the other can of beans, and the chicken.
Bring to a boil over medium-high heat, then reduce to medium-low, cover, and simmer until the chicken reaches an internal temperature of 160 °F (175 °F for thighs), about 15–20 minutes (40 minutes for thighs).
Shred and Finish
Use tongs to lift the chicken onto a plate. Stir in the remaining beans and simmer, uncovered, until slightly thickened, about 10 minutes.
Once cool enough to handle, shred the chicken, discard the bones, and return the meat to the pot.
Add the Final Flavors
Stir in the lime juice, cilantro, scallions, and the reserved jalapeño ribs and seeds for extra heat.
Taste and adjust seasoning with salt and pepper, then simmer briefly before serving.
White Chicken Chili
Ingredients
- 2.5 pounds bone-in, skin-on chicken breast halves, trimmed of excess fat and skin
- 2 tablespoons vegetable oil
- 2 medium jalapeño chiles
- 4 medium poblano chiles, stemmed, seeded, and cut into large pieces
- 2 medium Anaheim chile peppers, stemmed, seeded, and cut into large pieces
- 2 medium onions, cut into large pieces (about 2 cups)
- 6 cloves garlic, minced (about 2 tablespoons)
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 2 14.5-ounce cans cannellini beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 4 tablespoons fresh lime juice, from 3–4 limes
- 1/4 cup minced fresh cilantro leaves
- 4 scallions, white and light green parts, sliced thin
Instructions
- Season chicken with salt and pepper. Heat oil in Dutch oven on medium-high. Brown chicken 4 mins per side. Transfer chicken to a plate; discard skin.
- Remove ribs/seeds from 1 jalapeño; mince and set aside. Pulse half of poblano, Anaheim chiles, and onions in food processor until chunky; transfer to a bowl. Repeat with remaining chiles and onions; combine.
- Pour off all but 1 tbsp of fat from pot; reduce heat to medium. Add minced jalapeños, chile-onion purée, minced garlic, cumin, coriander, and 1/4 tsp salt. Cover and cook, stirring occasionally, until softened, about 10 mins. Remove from heat.
- Blend 1 cup cooked vegetables, 1 cup beans, and 1 cup broth in processor until smooth. Return purée to pot with remaining 3 cups broth, remaining can of beans, and chicken. Bring to boil over medium-high; reduce to medium-low, cover, simmer until chicken reaches 160 °F, about 15-20 mins.
- Lift chicken onto plate. Stir remaining beans into pot; simmer uncovered until slightly thickened, about 10 mins. Shred chicken, discard bones, return meat to pot.
- Stir in lime juice, cilantro, scallions, and reserved jalapeño ribs/seeds for extra heat. Adjust seasoning with salt and pepper; simmer briefly before serving.