White Chicken Chili
White Chicken Chili is a hearty and flavorful dish that combines tender shredded chicken, creamy beans, and smoky roasted chilies in a spiced broth. The dish develops a rich, glossy texture with a smoky, tangy flavor, perfect for cozy nights or make-ahead meals.
Equipment
- Oven or broiler
- Blender or food processor
- Large pot or Dutch oven
- Saute pan
Ingredients
- 4 dried dried chilies (ancho or chipotle) seeded and stemmed
- 1 large onion diced
- 4 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon oregano
- 4 cups chicken broth
- 2 cups cooked chicken (shredded)
- 2 cups cannellini or great northern beans drained and rinsed
- 1 lime lime juiced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven or broiler and place the dried chilies on a baking sheet. Roast until they become fragrant and slightly charred, about 3-5 minutes. Once cooled, remove stems and seeds, then blend the chilies with a bit of water until smooth to create a smoky chili purée.
- Heat olive oil in a large pot over medium heat. Add diced onions and sauté until they turn translucent and smell sweet, about 5 minutes.
- Add minced garlic, cumin, and oregano to the onions, cooking for another minute until fragrant and slightly golden.
- Pour in the blended chili purée and chicken broth, stirring well to combine. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 10 minutes.
- Stir in the shredded cooked chicken and beans, then simmer everything together for another 10-15 minutes, until the chili thickens slightly and develops a glossy, flavorful broth.
- Finish by stirring in fresh lime juice, tasting and adjusting seasoning with salt and pepper as needed. Serve hot, garnished with your favorite toppings like cilantro or shredded cheese if desired.
Notes
Roasting the chilies adds a deep smoky flavor that elevates the dish. Feel free to customize the spice level with additional hot sauce or cayenne pepper. Leftovers taste even better the next day as flavors deepen.