Go Back
Classic White Chicken Chili
Andre Lewis

Classic White Chicken Chili

Cannellini beans, green chiles and chicken make a pale chili that still eats like a full dinner. Blending one cup of beans supplies body without a brick of cream cheese. Keep the final simmer gentle once the chicken goes back in.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 1/2 lbs boneless skinless chicken thighs
  • 1 1/2 tsp kosher salt
  • 1 cup diced yellow onion
  • 3 cloves garlic minced
  • 2 tsp ground cumin
  • 8 oz canned diced green chiles
  • 30 oz canned cannellini beans drained
  • 3 cups low-sodium chicken broth
  • 1/2 cup whole milk
  • 1 tbsp fresh lime juice

Method
 

  1. Heat the oil in a Dutch oven over medium-high heat, season the chicken with 1 teaspoon salt, and brown it for 4 minutes per side.
  2. Add the onion and cook for 5 minutes, then stir in the garlic and cumin for 30 seconds.
  3. Add the green chiles, beans and broth and simmer for 18 to 22 minutes until the chicken reaches 165°F.
  4. Transfer the chicken to a plate, blend 1 cup of beans with the milk, and stir that mixture back into the pot.
  5. Shred the chicken, return it with the lime juice and remaining salt, and simmer gently for 3 minutes.