White Chicken Chili
Total Time
45 mins
Prep Time
15 mins
Cook Time
30 mins
Rating
4.56 out of 5 stars
(56)
Ingredients
4-6 servings
- 2 tablespoons vegetable oil
- 2 medium yellow onions, finely chopped
- 2 jalapeño peppers, seeded and finely chopped
- 2 poblano peppers, seeded and finely chopped
- 2 Anaheim peppers, seeded and finely chopped
- 1 tablespoon ground cumin
- 1½ teaspoons chili powder
- ¾ teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon salt, divided
- 6 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups (960 ml) chicken stock
- 45 oz (1.28 kg) can cannelini beans, rinsed, drained, and divided
- 3 cups (420 g) chopped cooked chicken
- 1 tablespoon lime juice
- ½ cup (119 ml) heavy cream
- Garnishes:
- Lime wedges
- Monterey Jack cheese
- Cilantro
- Sour cream
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Preparation
Step 1
Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onions, peppers, cumin, chili powder, paprika, cayenne, and ½ teaspoon of the salt. Cook until the vegetables are softened, about 7 minutes. Stir in the garlic and cook for another 30 seconds.
Step 2
Add the flour and stir until no raw flour remains and it emits a nutty aroma, about 1 minute. Slowly stir in the chicken stock. Add 1 can of the beans and, using a potato masher, mash the beans in the pot, creating a thicker texture.
Step 3
Stir in the remaining beans, chicken, lime juice, and remaining salt, and bring to a simmer. Reduce the heat to low and simmer for 20 minutes. Stir in the heavy cream and warm for an additional 5 minutes. Serve immediately with additional lime wedges, shredded Monterey Jack cheese, cilantro, or sour cream.
Step 4
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Chef's notes
This chili definitely has a kick to it; it's moderately spicy. If you prefer something milder, omit the cayenne. For no spice, omit the jalapeño peppers as well.
This chili can be made in a crockpot. Prepare until the simmering step, then transfer to a slow cooker and cook on low for 4 to 6 hours. Stir in the heavy cream 30 minutes before serving.
For a super creamy chili, cream cheese can be added instead of heavy cream.
Ground turkey can be substituted for the chicken. Brown it along with the onion, peppers, and seasonings in step 1 and proceed with the rest of the recipe.
To freeze, allow the chili to cool completely, then place in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat over low heat or in the microwave.
