Need a quick, cozy dinner that everyone will love? Unleash the comforting flavors of our easy and creamy white chicken chili, a perfect blend of spices, tender chicken, and creamy cannellini beans. It’s the kind of recipe that makes everyone ask for the secret behind its rich, velvety broth and tender chicken.
Why You’ll Love This Recipe:
The magic happens when we combine tender chunks of chicken with creamy beans and a perfectly seasoned broth that’s both satisfying and surprisingly simple to make. No complicated techniques or hard-to-find ingredients – just straightforward steps that create layers of flavor.
- Flavor Depth: Roasting the poblanos and using fire-roasted hatch chilis add a smoky depth that enhances the chili.
- Creamy Texture: Pureeing part of the beans gives this chili its signature creamy texture without adding any dairy.
- Versatility: Perfect for using up leftover chicken or turkey, making it a go-to recipe after a roast dinner.
Ingredients:
- Olive oil
- Poblanos, minced
- Roasted hatch chilis or canned green chilis, minced
- Onion, minced
- Garlic, minced
- Cumin
- Coriander
- Chicken broth
- Cannellini beans
- Leftover cooked chicken or turkey
- Frozen corn
- Lime
- Toppings: sour cream, shredded cheddar cheese, sliced avocado, chopped fresh cilantro
Instructions:
- Sauté Vegetables: In a large Dutch oven, heat olive oil over medium heat. Add onions and chilis, sautéing until they begin to soften.
- Bloom Spices: Incorporate garlic, cumin, and coriander, cooking until the mixture is fragrant.
- Deglaze and Simmer: Gradually whisk in the chicken broth, scraping up any flavorful bits from the bottom of the pot. Bring to a boil, then reduce to a simmer.
- Blend for Creaminess: Add half the beans and use an immersion blender directly in the pot to blend part of the chili, thickening the base while leaving some texture.
- Add Remaining Ingredients: Stir in the remaining beans, chicken, and corn. Continue to simmer to meld the flavors together.
- Finish with Lime: Just before serving, stir in fresh lime juice for a burst of brightness.
Girl Carnivore Recipe Tips:
- Make-Ahead Tips: This chili improves in flavor when made ahead, making it perfect for meal prep or next-day service.
- Roasted Chilis: Utilize roasted poblanos or hatch chilis for a smoky, deep flavor profile.
- Pureeing Technique: Blend part of the chili to create a creamy texture without adding heavy cream.
- Lime Addition: The lime juice added just before serving brightens the flavors, cutting through the richness of the chili.
How to Serve:
Ladle the chili into bowls and top with a dollop of sour cream, a sprinkle of cheddar cheese, a few slices of avocado, and a generous handful of cilantro. Set up a toppings bar for a fun, interactive dining experience.
Notes: This chili is an excellent make-ahead meal, as the flavors continue to meld and enhance when left overnight. For those looking for a gluten-free option, ensure that all packaged ingredients are certified gluten-free.
Storage and Reheating:
Cool the chili completely before storing it in an airtight container in the refrigerator, where it will deepen in flavor for up to three days.
Reheat on the stove over low heat, stirring occasionally and adding a little broth or water if needed to maintain its creamy consistency.
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This recipe makes the most out of leftover chicken or turkey in a bowl of comforting white chili loaded with hatch and poblano peppers all made in one pot.
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Make the Chili
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Heat a large Dutch oven over medium heat.
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Saute the onion, poblanos, and roasted hatche chilis for 5 to 7 minutes, until softened.
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Add the garlic, cumin, and coriander, stirring to combine. And cook until fragrant, about 1 minute.
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Slowly whisk in the broth, deglazing the pot by scraping up the brown bits on the bottom as needed. Bringing to a boil, and then reducing to low.
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Add 1 can of the cannellini beans.
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Working in batches, transfer half of the mixture to a food processor and pulse until smooth. Alternatively, use an immersion blender and blend until the base has thickened but is still chunky. Season with salt and pepper to taste.
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Add the remaining can of beans and the chicken (or turkey) and frozen corn. Bring the heat back up to medium and allow the ingredients to simmer for an hour.
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When ready to serve, stir in the juice of one lime.
Serve
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Serve with sour cream, shredded cheese, sliced avocado and fresh cilantro as desired. Make a toppings bar for each person to fancy up their own bowls. And enjoy.
Cook ahead of time. This gets better and better after a day or two.
Calories: 141kcal | Carbohydrates: 13g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 26mg | Sodium: 410mg | Potassium: 293mg | Fiber: 3g | Sugar: 2g | Vitamin A: 266IU | Vitamin C: 53mg | Calcium: 50mg | Iron: 2mg
