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White Chicken Chili

White Chicken Chili with smoky chiles, tender chicken, and creamy cannellini beans, all brightened by fresh lime and cilantro notes. Rich and comforting with a hint of spice.
prep time20 minutes
cook time45 minutes
total time1 hour 5 minutes
White Chicken Chili Recipe
Print Recipe

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.