I've made a couple of different white chicken chili recipes and this one from Food Network’s Down Home with the Neely’s is definitely my favorite. It was incredibly easy since it uses rotisserie chicken and I loved the consistency of the chili with half of the beans being mashed up instead of left whole. You could also make your own shredded chicken, which might save you a little bit of money. Notes: I used bottled lime juice, instead of buying 2 limes. This easily made us 6 servings, I think possibly a little more but we'll calculate it at 6 servings.
Servings: 6 servings
Calories: 364kcal
Ingredients
- 2 cans white beans 14.5 ounce cans
- 1 tablespoon canola oil
- 1 medium jalapeno pepper minced
- 2 medium poblano peppers chopped
- 1 large onion chopped
- 4 cloves garlic cloves minced
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon ground cumin
- 1 ½ teaspoons ground coriander
- 1 teaspoon chili powder
- 4 cups chicken broth
- 2 limes juiced (approx. 2-3 tbs lime juice)
- 1 rotisserie chicken skin removed and meat shredded
- ¼ cup cilantro chopped
- Sour cream for topping
- Tortilla chips coarsely crushed, for topping
Instructions
- Drain and rinse the 2 cans white beans. Then, in a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
- Add the 1 tablespoon canola oil to a large Dutch oven and heat it over medium-high heat. Add the 1 medium jalapeno pepper 2 medium poblano peppers,1 large onion, 4 cloves garlic cloves, and saute until soft and fragrant, about 5 minutes.
- Season the vegetables with Kosher salt and freshly ground black pepper to taste. Add the 1 tablespoon ground cumin, 1 ½ teaspoons ground coriander, 1 teaspoon chili powder, and continue to saute for 1 more minute to toast the spices.
- Stir in the 4 cups chicken broth and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
- After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded 1 rotisserie chicken and ¼ cup cilantro and simmer until heated through, about 5 more minutes.
- Serve the chili in individual bowls topped with a dollop of Sour cream, and crushed Tortilla chips .
Nutrition
Calories: 364kcal | Carbohydrates: 30g | Protein: 38g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 99mg | Sodium: 944mg | Potassium: 672mg | Fiber: 8g | Sugar: 4g | Vitamin A: 343IU | Vitamin C: 44mg | Calcium: 117mg | Iron: 4mg
Tried this recipe?Let us know how it was!
