White chicken chili recipe

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White chicken chili promises a lighter, fresher alternative to the tomato-based kind. To ensure that the chicken in our chili stayed moist and tender, we started with bone-in chicken breasts. We browned them to develop fond (the flavorful bits on the bottom of the pot) and render their fat, which we used to sauté the aromatics. Then we gently poached the chicken until it was just cooked through and shredded it into easy-to-eat (and reheat) bite-size pieces. A trio of jalapeño, poblano, and Anaheim chiles brought the perfect balance of flavor, complexity, and modest heat to our chili. For more heat, include the jalapeño seeds and ribs. If you can’t find Anaheim chiles, substitute an additional poblano and an additional jalapeño. Serve with sour cream, tortilla chips, and lime wedges.

  • Yield: 4 Servings


  • 1 onion, chopped
  • 2 jalapeño chiles, stemmed, seeded, and chopped
  • 2 poblano chiles, stemmed, seeded, and chopped
  • 2 Anaheim chiles, stemmed, seeded, and chopped
  • 2 pounds bone-in split chicken breasts, trimmed
  • Salt and pepper
  • 1 tablespoon vegetable oil
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 2 (15-ounce) cans cannellini beans, rinsed
  • 3 cups chicken broth
  • 3 tablespoons minced fresh cilantro
  • 3 scallions, sliced thin
  • 2 tablespoons lime juice
How to Make It
  1. Pulse onion and 1 jalapeño together in food processor to consistency of chunky salsa, about 12 pulses. Transfer mixture to medium bowl. Pulse poblanos and Anaheims together in now-empty food processor to consistency of chunky salsa, about 12 pulses; transfer to bowl with onion and jalapeño.
  2. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Brown chicken well on all sides, 7 to 10 minutes; transfer to plate.
  3. Pour off all but 1 tablespoon fat from pot, add chile-onion mixture, garlic, cumin, coriander, and 1 teaspoon salt, cover, and cook over medium heat until vegetables are softened, 8 to 10 minutes.
  4. Remove pot from heat and transfer 1 cup cooked vegetables to now-empty food processor. Add 1 cup beans and ½ cup broth to food processor and process mixture until smooth, about 20 seconds. Stir processed bean mixture and remaining 2½ cups broth into pot, scraping up any browned bits, and bring to simmer over medium heat. Nestle chicken into pot along with any accumulated juices and bring to simmer. Cover, reduce heat to low, and gently simmer until chicken registers 160 degrees, about 20 minutes.
  5. Remove pot from heat, transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks, discarding skin and bones.
  6. Stir shredded chicken into pot, along with remaining beans, remaining jalapeno, cilantro, scallions, and lime juice. Season with salt to taste, and serve.

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