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Brian Bates

Culinary Resource Coordinator at Central Market Mill Creek

Brian has a wealth of culinary experiences - he comes from a family of cooks (he and his two brothers are all professional chefs).
He grew up in Lakewood, and began his cooking career as a prep cook and dishwasher, learning the foundations of cooking and how to run a kitchen brigade.
He spent several years working different stations as well as apprenticing under head chefs - adding Embassy Suites Corp., Everett Pacific Hotel and Sahalee Country Club to his resume. He took over his first kitchen at the Tulalip Inn Hotel and Suites.
He considers being culinary coordinator at Central Market Mill Creek "an awesome opportunity to experiment with the best ingredients."
His favorite kind of cooking is New Orleans-style Southern cooking.


​Keep it simple! Corn tortilla chips for dipping and an ice-cold cerveza.

Try substituting the chicken with cubes of pork for a subtle-but-interesting change of flavor and texture.

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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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