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A bowl of White Chicken Chili, garnished with 3 slices of jalapeño, fresh cilantro, a lime wedge, and sour cream. An orange and turquoise kitchen towel drapes the bottom of the bowl .
Sacha Hirschfeld

White Chicken Chili

5 from 2 votes
This recipe is always devoured in a flash! Hearty beans, tender chicken, a handful of pantry spices, fresh lime, in a creamy and flavorful broth. Who says chili has to be tomato based?!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Mains, Soups
Cuisine: American, Mexican
Calories: 366
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups shredded rotisserie chicken may sub for shredded cooked chicken breasts
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp salted butter
  • 1 white onion chopped; about 1 ½ cups; may sub yellow onion
  • 3 garlic cloves minced
  • 3 cups chicken or turkey stock
  • 15 oz can of Cannellini Beans drained
  • 15 oz can of chickpeas drained; see notes
  • 7 oz can of diced green chilis I use mild; see notes
  • 1 tsp Worcestershire sauce
  • 1 ½ tsp ground cumin
  • ½ tsp dried oregano
  • ½ tsp ground coriander
  • ½ tsp paprika I prefer smoked paprika; see notes
  • ¼ tsp cayenne pepper see notes
  • kosher salt
  • 1 lime juice of half
  • ⅔ cup sour cream
  • 2 tbsp cilantro chopped; plus more for serving
Optional Ingredients for toppings include: sour cream, lime wedges, avocado, tortilla chips, Cotija cheese, and Monterey Jack.

Equipment

  • 1 food processor or small blender
  • 1 Dutch-oven
  • 1 strainer
  • 1 wooden spoon
  • measuring spoons
  • measuring cups

Method
 

  1. Place half of chickpeas and Cannellini beans in the bowl of a food processor, along with ½ cup chicken or turkey stock; purée until smooth. Set aside.
  2. Heat olive oil and salted butter in a Dutch oven over medium heat. Once butter has melted, add onion and cook until softened, about 3-5 minutes.
  3. Add garlic and cook until fragrant, about 30 seconds.
  4. Add dried spices (cumin, oregano, paprika, coriander, cayenne pepper) and kosher salt; stir to coat onion in spices.
  5. Add diced green chilies, Worcestershire, and remaining chicken stock; bring to just a boil, reduce heat to medium-low, and simmer for 15 minutes.
  6. Add bean purée, whole beans, and sour cream to the pot; stir well until sour cream is well incorporated and no clumps remain. Taste, season with salt and pepper as necessary. Simmer for another 5-10 minutes.
  7. Stir in shredded chicken and cook for another couple of minutes, until just warmed through. Remove from heat.
  8. Stir in lime juice and cilantro. Taste, adjust seasoning as necessary. I often add the other half of lime.
  9. Serve HOT! Optional toppings include: sour cream, fresh cilantro, lime wedges, jalapeño slices, avocado, tortilla chips, Cotija cheese, and Monterey Jack.

Notes

If you live near a Trader Joe's, I suggest using the Greek Chickpeas in the tin. They're absolutely perfect in this recipe! Don't strain them, just use straight from the tin. 
Be sure that you're buying the right kind of diced chili. I consider myself pretty average tolerance for spicy food and I use mild chilies for this recipe. So be cognizant of what the label says. There are other spicy components to this recipe (like cayenne), you don't want to overdo it and not be able to enjoy the fruits of your labour!
Confused on what kind of paprika to use? I feel you. I prefer smoked paprika for this recipe but you could definitely use sweet paprika. I wouldn't suggest using hot paprika because there are other spicy elements to this chili.
Not a spice fan? Simply omit the cayenne if you're not a fan of heat. You can also adjust depending on your preferences.