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White Chicken Chili

When it's cold outside, nothing soothes the soul more than a hearty bowl of chili. Everyone has their favorite chili recipe, this one is my go to for white bean chicken chili.

2 (14.5 ounce) cans white beans

1 tablespoon of olive oil

1 medium jalapeño pepper minced. Seeds in for spicy chili, seeds out for mild chili

2 medium poblano peppers, roasted and chopped

1 large onion, chopped - I use sweet Vidalia onions

6 garlic cloves, minced

Kosher salt and freshly ground pepper

1 tablespoon ground cumin

1 1/2 teaspoons ground corriander

1 teaspoon ancho chili powder

3 cups low sodium chicken broth

1 (10 ounce) can mild green enchilada sauce

1/4 cup masa flour

two limes, juiced, plus lime wedges for serving

1 rotisserie chicken, skin removed and meat shredded

1/4 cup chopped cilantro leaves

Sour Cream, for topping

Tortilla chips, coarsely crushed for topping


1) Drain and rinse the canned white beans

2) Add the olive oil to a large Dutch oven and heat over medium high heat. Add the peppers, onions, and garlic and saute until soft, about 5 minutes. Season the veggies with salt and pepper to taste. Add the cumin, coriander, and chili powder and continue to sauté for 1 more minute to toast the spices. Stir in two cups of the chicken stock. Mix the masa flour with the remaining cup of chicken stock until all of the lumps are gone and then pour the masa and chicken stock mixture into the pot and stir. Add the can of enchilada sauce and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 minutes.

3) After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded chicken and cilantro and simmer until heated through, about 5 more minutes. Servie the chili in bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.


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