A Wicked Good White Chicken Chili
This smoky, creamy white chicken chili casts its spell with poblanos, jalapeño, lime and plenty of crunch
STORY + PHOTOGRAPHY BY ALEA WILKINS
Autumn in the Lowcountry rarely dips below 60 degrees, but LOCAL Life publisher Lori Goodridge-Cribb finds plenty of reasons to make this cozy stovetop classic. Her white chicken chili combines smoky poblano peppers, creamy white beans and warm spices for a savory base. Then she adds shredded rotisserie chicken for a simple-yet-delicious protein hack. Fresh lime juice, cilantro and jalapeño brighten the dish, and a generous handful of homemade tortilla strips (which come together in 15 minutes or less) finishes the bowl with a satisfying crunch. It’s comfort in a bowl, no matter the weather.
White Chicken Chili
It’s comfort in a bowl, no matter the weather.
Ingredients
- 2 cans white beans
- 1 large white onion chopped
- 4 garlic cloves minced
- 1 jalapeño pepper diced
- 2 medium poblano peppers chopped
- 2 limes juiced
- 1 rotisserie chicken meat shredded
- 4 cups low-sodium chicken broth
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ancho chili powder
- 1/4 cup fresh cilantro chopped
- Optional toppings: cilantro sour cream, tortilla strips
Instructions
- Drain and rinse white beans. Pour half into a bowl, and mash with a fork until broken up and slightly creamy.
- Add a drizzle of oil to a large Dutch oven over medium-high heat. Add peppers, onion and garlic, then season with salt and pepper. Sauté until softened. Add cumin, coriander and chili powder, and stir to combine. Add chicken broth, lime juice and white beans (whole and mashed). Simmer for 20 minutes.
- Stir in rotisserie chicken and cilantro, and continue simmering until warmed through, about 5 minutes. Ladle into bowls, then top with more cilantro, sour cream and tortilla strips for serving.
Video
Notes
Finishing Touch
While the chili simmers, slice store-bought tortillas into 1/2-inch strips. Place on a baking sheet and coat with oil and a pinch of salt. Bake at 350 degrees for about 10 minutes, or until the strips are golden and crispy. Sprinkle over soups, salads and more for the ultimate crunchy topping.Mash Made in Heaven
Mashing half of the white beans before they hit the pot creates a naturally creamy base for the chili, no heavy cream required. Tried this recipe?Let us know how it was!
