Easy White Chicken Chili
A cozy, gently smoky white chicken chili built on tender shredded chicken, creamy cannellini beans, and mild green chiles. A splash of lime and a handful of fresh cilantro at the end keep it bright rather than heavy. This version leans on a quick blender puree of some of the beans to thicken the pot naturally, so it stays silky without relying on a long simmer.
A cozy, gently smoky white chicken chili built on tender shredded chicken, creamy cannellini beans, and mild green chiles. A splash of lime and a handful of fresh cilantro at the end keep it bright rather than heavy. This version leans on a quick blender puree of some of the beans to thicken the pot naturally, so it stays silky without relying on a long simmer.
Ingredients
18 ingredients- Fat
- 19g
- Carbs
- 30g
- Protein
- 33g
Whole recipe (6 servings): 2580 kcal
- 2 tablespoons olive oil
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 1 medium poblano pepper, seeded and diced (about 1 cup)
- 3 garlic cloves, minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for gentle heat)
- 4 cups low-sodium chicken broth
- 2 (4-ounce) cans diced mild green chiles, drained
- 3 (15-ounce) cans cannellini beans, drained and rinsed, divided
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 cup sour cream, at room temperature
- 2 tablespoons fresh lime juice (from about 1 lime)
- 1/3 cup chopped fresh cilantro, plus extra for serving
- Optional toppings: shredded Monterey Jack cheese, sliced jalapeño, crushed tortilla chips, diced avocado
Method
8 steps- Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion and poblano and cook, stirring occasionally, until softened and lightly golden at the edges, 6 to 8 minutes.
- Stir in the garlic, cumin, oregano, smoked paprika, and cayenne (if using) and cook until fragrant, about 45 seconds.
- Pour in the chicken broth and scrape up any browned bits from the bottom. Add the green chiles, salt, and pepper.
- Reserve 1 cup of the rinsed beans and set aside. Add the remaining beans to the pot. Use an immersion blender to puree the mixture until mostly smooth but still a little chunky, about 20 seconds. (Alternatively, transfer about 2 cups of the broth-bean mixture to a blender, puree carefully, and return it to the pot.)
- Nestle the chicken thighs into the pot, bring to a gentle simmer, then cover partially and cook until the chicken is cooked through and shreds easily, 20 to 25 minutes.
- Transfer the chicken to a cutting board and shred with two forks. Return it to the pot along with the reserved 1 cup of whole beans. Simmer uncovered for 5 minutes to heat through and let the flavors meld.
- Reduce the heat to low. Stir a spoonful of the hot chili into the sour cream to temper it, then stir the tempered sour cream into the pot along with the lime juice and cilantro. Taste and adjust salt.
- Ladle into bowls and top with cheese, jalapeño, tortilla chips, avocado, and extra cilantro as you like.
Recipe notes
Helpful tips
- Tempering the sour cream with a little hot chili keeps it smooth and prevents curdling.
- For a thicker chili, mash the reserved beans lightly with a fork before stirring them back in.
- Rotisserie chicken can stand in for the thighs: skip the 20- to 25-minute simmer and add shredded cooked chicken with the reserved beans, then simmer 5 minutes.
Equipment
- Dutch oven or large heavy pot
- Immersion blender or stand blender
- Cutting board and knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, adding a splash of broth if it thickens too much. Freeze for up to 2 months; thaw overnight in the refrigerator before reheating.
Additional tips
- Keep the sour cream off high heat after stirring it in so it doesn't curdle. If using a stand blender for the puree step, vent the lid and blend in batches to avoid steam buildup.
Recipe inspiration
Inspired by Natashas Kitchen
Estimated nutrition
Per serving: 430 calories
Fat: 19 g · Carbs: 30 g · Protein: 33 g
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