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Jalapeno Lime White Chicken Chili
Rachel Kim

Jalapeno Lime White Chicken Chili

Fresh jalapeno and lime make a sharper bowl for people who want heat without a heavy cream base. Seed one pepper and leave the other whole for a controllable burn. Add the lime zest before simmering and juice after cooking for two different citrus notes.
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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 breast cut into 1-inch pieces
  • 1 1/2 tsp kosher salt
  • 1 cup diced white onion
  • 2 jalapeno peppers 1 seeded and both finely diced
  • 2 cloves garlic minced
  • 2 tsp ground cumin
  • 2 cans cannellini beans 15 oz each, drained
  • 3 cups low-sodium chicken broth
  • 1 tsp finely grated lime zest
  • 3 tbsp fresh lime juice

Method
 

  1. Heat the oil in a Dutch oven over medium-high heat and cook 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 and jalapenos for 5 minutes, then stir in the garlic and cumin for 30 seconds.
  3. Mash 1 cup beans and add them with the whole beans, broth, lime zest and remaining salt.
  4. Simmer uncovered for 16 minutes until lightly thickened, then return the chicken for 3 minutes.
  5. Remove the pot from the heat and stir in the lime juice.