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Smoky Chipotle White Chicken Chili
Rachel Kim

Smoky Chipotle White Chicken Chili

One minced chipotle gives a pale bean chili smoke and a rust-colored swirl without overwhelming the chicken. Start with one pepper because canned chipotles vary widely in heat. Corn and a spoonful of sour cream soften the finish.
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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 yellow onion
  • 2 cloves garlic minced
  • 1 chipotle pepper in adobo finely minced
  • 2 tsp ground cumin
  • 2 cans cannellini beans 15 oz each, drained
  • 3 cups low-sodium chicken broth
  • 1 cup frozen corn
  • 1/2 cup sour cream

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 for 5 minutes, then stir in the garlic, chipotle and cumin for 30 seconds.
  3. Mash 1 cup beans and add them with the whole beans, broth, corn and remaining salt.
  4. Simmer uncovered for 16 minutes, then return the chicken and lower the heat.
  5. Turn off the burner, whisk in the sour cream and rest for 3 minutes before serving.