White chicken chili is a dish that's great for any time of year, but especially nice to make on a chilly winter day. It's easy to make, and you can serve it with tortilla chips or fresh-baked bread. It's also super easy to make, which makes it an ideal option if you're looking for something quick and delicious!
White Chicken Chili
Ingredients
- 2 (14.5-ounce) cans white beans – SGC#
- 1 tablespoon canola oil – SGC#
- 1 medium jalapeno pepper, minced – SGC# 193078
- 2 medium poblano peppers, chopped – SGC#
- 1 large onion, chopped – SGC# 191966
- 4 garlic cloves, minced – SGC# 192922
- Kosher salt and freshly ground black pepper – SGC# 052100 & 169540
- 1 tablespoon ground cumin – SGC# 170266
- 1 1/2 teaspoons ground coriander – SGC#
- 1 teaspoon ancho chili powder – SGC#
- 4 cups low-sodium chicken broth – SGC#
- 2 limes, juiced, plus lime wedges, for serving – SGC# 192625
- 4cups Walker Farms pulled chicken – SGC#
- 1/4 cup chopped cilantro leaves – SGC# 193201
- Sour cream, for topping– SGC# 193046
- Tortilla chips, coarsely crushed, for topping – SGC# 227137
Directions
-
Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
-
Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
-
After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges
