White Chicken Chili

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  • 3 poblano peppers, stemmed, seeded, cut into chunks
  • 3 Anaheim peppers, stemmed, seeded, cut into chunks
  • 2 medium onions, cut into large pieces
  • 3 pounds boneless chicken, diced
  • Vegetable oil
  • 6 medium garlic cloves, minced
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 2 jalapeño peppers, stemmed, seeded, minced, divided
  • 2 (15 ounce) cans cannellini or Great Northern beans, rinsed and drained
  • 3 cups low-sodium chicken broth
  • Juice of 2 limes
  • 1/4 cup minced fresh cilantro
  • 4 green onions, thinly sliced
  • Salt and freshly ground black pepper
  • Shredded cheese and sour cream to garnish


In a food processor, process peppers and onions to make consistency of chunky salsa (work in batches to not overload bowl).
Season chicken with salt and pepper.
Heat a heavy-bottomed soup pot or Dutch oven over medium-high heat and lightly coat bottom with oil.
Working in batches, brown chicken, transfer to a plate and set aside.
Pour off most of fat from pan and reduce heat to medium.
Add chile-onion mixture, garlic, cumin, coriander and half of jalapeños. Season with salt and pepper.
Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes.
Add beans and 1 cup of chicken broth. Mash about 1/4 of beans with a potato masher or fork.
Add chicken with any accumulated juices and remaining broth.
Reduce heat to medium-low and simmer, covered, stirring occasionally, for about 20 minutes.
Add remaining jalapeños, lime juice, cilantro and green onions.
Adjust seasoning and serve topped with cheese and sour cream.

Recipe from Central Market Mill Creek - Culinary Resource Center
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