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Classic White Chicken Chili
Rachel Kim

Classic White Chicken Chili

This is the dependable bowl: tender chicken, soft Great Northern beans and green chiles in a cumin-scented broth. Mashing one can of beans gives the liquid body without turning it creamy. Lime goes in last so the finished chili stays bright.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 1/2 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • 1 1/2 tsp kosher salt
  • 1 cup diced yellow onion
  • 3 cloves garlic minced
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 2 cans Great Northern beans 15 oz each, drained
  • 1 can diced green chiles 4 oz
  • 3 cups low-sodium chicken broth
  • 2 tbsp fresh lime juice

Method
 

  1. Heat the oil in a Dutch oven over medium-high heat and brown the chicken with 1 teaspoon salt for 6 to 8 minutes until it reaches 165°F; transfer it to a plate.
  2. Cook the onion in the same pot for 5 minutes, then stir in the garlic, cumin and oregano for 30 seconds.
  3. Mash 1 can of beans with 1/2 cup broth until coarse and add it to the pot with the whole beans, green chiles, remaining broth and salt.
  4. Simmer uncovered for 18 minutes, stirring occasionally, until the broth lightly coats a spoon.
  5. Return the chicken for 3 minutes, remove the pot from the heat and stir in the lime juice.