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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 (12 reviews)

  • Maryford | 11/11/2019

    One of the best white chicken chilis I have ever made or eaten. I poached the chicken as instructed in plain water and the chicken was tender and cooked perfectly; the resulting broth was flavorful; I didn't need to sub chicken broth. I used small white beans, may use larger - navy or cannellini - next time. I used two small cans of Hatch chiles and it was not too spicy.

  • mattjohannsson | 11/06/2019

    Fantastic recipe - easy and delicious. Just make it!!

  • dennisjsak | 11/02/2019

    Excellent Saturday night dinner! Super easy, delicious and satisfying exactly as the recipe is written, except I used chicken stock for half of the poaching liquid. Used small white beans (not cannellini, as in the picture) and they were perfect. Don't skip the cilantro or avocado as they truly enhance the flavor to your preference and add beautiful visual interest. Love that you can adjust the thickness based on how many beans you mash and how much liquid you add back. White rice on the side could be nice. Will definitely be made again a few times this winter.

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