5 from 2 votes
White Chicken Chili
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins

Serves 8

Course: Main Course
Cuisine: American
Serving Size: 8 bowls
Calories per Serving: 3986 kcal
Author: Patty K-P
  • 3 medium jalapeƱo chilies
  • 3 medium Poblano chili peppers (may be labeled as pasilla chili), stemmed, seeded, and cut into large chunks
  • 3 medium Anaheim chili peppers, stemmed, seeded, and cut into large chunks
  • 2 medium onions, quartered
  • 2 tablespoons vegetable oil, divided
  • 3 pounds boneless, skinless chicken breast
  • 6 medium cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 2 14.5-ounce cans cannellini beans, drained
  • 4 to 5 cups chicken broth
  • 5 tablespoons fresh lime juice, from 2 to 3 limes
  • 1/4 cup minced fresh cilantro leaves, plus extra for garnishing
  • 4 scallions, thinly sliced, plus extra for garnishing
  • Salt and pepper to taste
  1. Destem the jalapenos and transfer the seeds to a separate bowl. Discard the ribs. Mince the jalapeno flesh and set aside.
  2. Working in batches if necessary, add the poblano chiles, Anaheim chiles, and onions to the bowl of a food processor and pulse until coarse.
  3. In a large Dutch oven, heat 1 tablespoon of the oil over medium-high heat until shimmering. Add the breasts and cook, without moving, until golden brown, 4 to 6 minutes. Turn over (if it's ready, the chicken shouldn't stick when lifted) and cook the other side until golden, 2 to 3 minutes. Transfer breasts to a clean plate and loosely tent with foil. Maintain the heat.
  4. Return the now empty Dutch oven to the heat and add 1 tablespoon of oil. Add the jalapeno flesh, chiles mixture, garlic, cumin, and coriander. Saute for 30 seconds, scraping up the brown bits at the bottom. Cover and let cook until jalapeno and chiles have softened (they will become a yellowish green color), stirring every 2 minutes. Off the heat.
  5. Transfer 1 cup of the softened chiles back to the empty food processor bowl. Add 1 cup of the beans and 1 cup of broth. Pulse until smooth.
  6. Add the smooth puree to the chiles in the Dutch oven along with the remaining broth and stir.
  7. Nestle and submerge the seared breasts and pour in any juices that may have been released. Bring to a boil over medium-high heat. Reduce heat to low and allow to simmer, covered, until breasts are cooked through and registers 160 F with an instant thermometer, stirring occasionally.
  8. Remove the breasts to a clean plate and cover loosely with foil. When cool enough to handle, shred the chicken using two forks.
  9. To the Dutch oven, stir in the remaining beans and continue simmering, uncovered, until heated through and slightly thickened.
  10. 10. Stir in the shredded chicken along with any juices that may have accumulated. Add the lime juice, cilantro and scallions. Simmer for 1 minute and season with salt and pepper to taste. For a spicier chili, stir in a few of the reserved jalapeno seeds at a time, simmering for 1 minute after each addition, until level of heat is reached.
  11. 11. Serve hot and garnish with cilantro and scallions if desired.