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Recipe

White Chicken Chili

Servings: 6

Although this quick-to-make favorite uses canned beans, it has a delicious, long-cooked flavor. The secret is rich, succulent chicken thighs.

Ingredients

  • 2 lb. boneless, skinless chicken thighs
  • Kosher salt
  • 2 Tbs. canola oil
  • 1 medium yellow onion, chopped
  • 1 small jalapeño, seeded and finely chopped
  • 3 cloves garlic, minced
  • 2-1/2 tsp. dried oregano
  • 2 tsp. ground cumin
  • 2 15-oz. cans white beans, drained and rinsed
  • 2 4-oz. cans chopped mild green chiles, drained
  • 3 Tbs. fresh lime juice
  • 1/4 cup sour cream
  • 1 Hass avocado, peeled, pitted, and roughly chopped
  • 1 to 2 Tbs. chopped fresh cilantro

Nutritional Information

  • Calories (kcal) : 490
  • Fat Calories (kcal): 180
  • Fat (g): 20
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 145
  • Sodium (mg): 790
  • Carbohydrates (g): 40
  • Fiber (g): 11
  • Sugar (g): 2
  • Protein (g): 38

Preparation

  • In a large pot or Dutch oven, combine the chicken with 4 cups water and 1 tsp. salt. Partially cover, bring to a simmer, and cook until an instant-read thermometer inserted into the chicken registers 165°F, 10 to 12 minutes. Transfer the chicken and its cooking broth to a large bowl.
  • In the same pot, heat the oil over medium-high heat. Add the onion and jalapeño, and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic, oregano, and cumin, and cook, stirring, until fragrant, about 30 seconds. Add the beans, and mash about half with a potato masher. Add enough of the reserved broth to cover. Stir in the chiles and 1 tsp. salt, and bring to a boil. Reduce the heat to a simmer.
  • Chop the chicken, discarding any excess fat, and add to the bean mixture. Add broth to thin the chili, if you like, and then warm through over medium-low heat. Remove from the heat, stir in the lime juice and sour cream, and season to taste with salt. Serve topped with the avocado and cilantro.

Reviews

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Reviews (1 review)

  • Clay454 | 08/24/2019

    "Partially cover, bring to a simmer, and cook until an instant-read thermometer inserted into the chicken registers 165°F, 10 to 12 minutes." This sentence needs to be changed because how does a person identify a simmer? One person's "simmer" might be another person's "boil." And then, do you turn down the heat?
    Also, does the timing of 10 to 12 minutes start when you turn on the stove, or when reach the simmer? I started timing when I noticed a "few" bubbles coming up, and after 8 minutes I checked the temp and most of the thighs were way above 165 degrees. Also after transferring the chicken and broth to a large bowl, the chicken keeps cooking. I never thought it was possible to overcook thighs but I have succeeded with this recipe. The chicken was edible but tougher than desired. You should say "Transfer the chicken to a plate to cool and transfer the broth to a large bowl."
    My overall opinion of the final product was that is is edible, but does not beat restaurant quality, and the chicken was a little chewy.

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