South Western flavors with plenty of chicken cooked with red onion, spicy peppers, and cannellini beans. Finish this chili with a squeeze of lime to balance the heat and enjoy easy comfort food.
MEAL PREP ALERT!
I used this White Chicken Chili for meal prep – and it was awesome! The chicken and the beans are full of protein and it kept really well a few days later.
So I am really not a fan of spicy but surprisingly this White Chicken Chili packs just the right amount, it’s subtle heat at the end. If you do not like a lot of heat you can skip the poblano peppers which are spicy and just use jalapeno, or skip all spicy peppers.
FYI – I used a slow cooker for this recipe, however, you do not have too. You can simmer the White Chicken Chili on the stove top and it will be just as tender and delicious! I do suggest slow cooking it though because the chicken becomes very tender.
White Chicken Chili
South Western flavors with plenty of chicken cooked with red onion, spicy peppers, and cannellini beans.
- 3 pounds bone-in chicken thighs (skin off or on)
- 2 tablespoons olive oil
- 1 red onion, medium dice,
- 1 poblano pepper, seeds removed, medium dice
- 2 small jalapeno or 1 larger, seeds removed, medium dice
- 2 bell peppers (one orange one green), seeds removed medium dice
- 3 cloves garlic finely diced
- 1 tablespoon cumin
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 4 cups chicken stock or chicken broth, additional cup if needed
- 2 cans cannellini beans, drained and rinsed
- 1 cup frozen corn
- 2 tablespoons fresh lime juice, about 2 limes
- Brown the chicken: In a cast iron skillet heat 2 tablespoons olive oil over medium high heat. Pat the chicken dry and season with salt and pepper.
- When the pan is hot add the chicken, working in batches if necessary, skin side down about 4 minutes per side (should be browned). Put aside and repeat with remaining chicken.
- Saute the veggies: In the same pan add more oil if the pan is dry and over medium heat saute the onion, jalapeno, poblano and bell peppers. Season with salt and pepper and cook scraping any brown bits from the bottom until softened about 5 minutes.
- Add the garlic, cumin, chili powder, measured salt and stir to coat the vegetables, about 1 minute.
- Add the broth or stock and bring the mixture to a simmer. Remove from heat.
- Move to slow cooker: Get the slow cooker ready and place the browned chicken in the bottom of the cooker. Pour the pepper onion broth mixture over the chicken. Let cook on high about 3 hours. Check the chicken a few hours in and remove from slow cooker to shred and remove the skin to the side. Put the shredded chicken back into the slow cooker.
- Thicken the chili: Take half a can of beans and a cup of liquid and mash with a potato masher, this is to adjust consistency and make the chili thicker. If yours is thin keep adjust amount of beans. Add the remaining beans into the slow cooker with the corn and juice of limes.
- Finish and serve: When corn is soft (should happen quickly) serve with fresh cilantro and toppings of choice.
If you are not using a slow cooker: brown the chicken in a large dutch oven or deep pot and add the browned chicken to this pot with pepper broth mixture. Let simmer 50 minutes, flipping chicken half way. Remove the bones and skin and continue at step 7.
White Chicken Chili has a different consistency then traditional chili. It is a mix between a stew and soup. You can control how much liquid is in your chili, if you add too much it will be more of a soup – but still delicious.