Some simple ingredients and you're on your way to comfort town! This hearty white chicken chili recipe is completely different than your standard tomato & beef based chili. Peppers are roasted and combined with chicken, white kidney beans and some spices to make for one flavourful bowl.
Course Main Course
Keyword easy white chicken chili recipe, healthy white chicken chili
38ounceswhite kidney beans, divided and rinsed and drained (two (19 ounce) cans)
2.5 to 3cupsunsalted chicken broth(depending on how loose you want things)
green onion(to taste)
sour cream(to taste)
lime wedges(to taste)
To broil peppers, line a baking sheet with foil. Place peppers on upper rack and broil about 3 to 4 minutes. Carefully remove from oven, turn and broil another 3 to 4 minutes.
Place in a bowl and cover with plastic wrap and let sit for about 15 to 20 minutes. Once cooled, remove charred skin (or most of it), cut each pepper in half and scrape out seeds. Roughly chop and reserve. Alternatively, you can use one can of green chilies or one bell pepper (will take slightly longer to char).
Meanwhile, on the stove top on medium low heat in a heavy bottomed pot, heat olive oil. Add onion and cook until translucent, about 5 minutes. Add garlic and hot pepper (or cayenne powder, if using) and cook an additional minute.
Add chicken, salt, pepper, cumin and coriander to pot and cook about 5 minutes, stirring.
Drain and rinse white kidney beans. Mash one can of white kidney beans with potato masher and leave the other can whole.
Add mashed kidney beans, whole white kidney beans and chicken stock to pot, bring to simmer and cover for 15 minutes.
After 15 minutes, stir in reserved chopped peppers (or chilies) and juice of one lime. Serve up and garnish as desired. Enjoy!
Instead of anaheim peppers, you can use bell pepper (colour of choice) or one can of diced green chilies (drained).
If you use a bell pepper, it will take a little longer to char (no biggie). Just watch it and broil until the skin has charred all over and it has softened.
This chili is thinner than a traditional red sauce chili. I used 3 cups of broth in this recipe. If you want a thicker chili, use less stock and add accordingly (if desired).
Unsalted chicken broth was used in this recipe to control the salt content. If you use 'regular' or 'low sodium', you may want to adjust the added salt accordingly.
I used habanero pepper in this recipe, which is quite spicy. You can use cayenne powder instead, or less hot chili or not at all. Use what best works for you.
Chicken thighs were used here because lately they have been my go to. I still enjoy chicken breasts, but I love that chicken thighs can withstand a longer cooking time and they have a little more flavour, if you ask me. If you prefer, you can totally use chicken breast here or even a combo of both.
The secret to the creamy base is beans. Yes. Beans. Half of the beans are mashed and added to the pot to thicken just a bit. It give the chili just a tad bit of a creamy consistency, which I love.