It's not 100% clear to us where or how exactly white chili (aka tomato-less) was created. What we do know is that it's a comfort food recipe that's a delicious twist on the more traditional chili with tomatoes. Our version isn't particularly traditional but, of course, we brought in some Mexican flavors because we'll take any excuse we can get to cook with Mexican ingredients, especially if we haven't had a chance to travel to Mexico lately. So here you have it, a super simple recipe for a white chili made with spicy poblano chiles, white beans, and seared chicken that is just as good for a tailgate as it is for a comforting Sunday supper.
trimmed, seeded, and roughly chopped
or 2 (15 oz) cans cooked beans
Trim excess fat from chicken then cut into 2-inch pieces. Spread chicken in a single layer and season with salt and freshly ground black pepper.
Heat 1 tablespoon of the oil in a large Dutch oven or heavy-bottomed pan over medium-high heat. Add one-half of the chicken pieces (in a single layer) and cook until browned on both sides, about 3 to 4 minutes. (Do this carefully as the oil may sputter.) Remove to a plate and repeat 1 tablespoon of the oil and the remaining chicken.
When chicken is browned, reduce heat to medium-low, add the remaining 1 tablespoon of oil, the onions, season with a pinch of salt, and stir to coat. Cook until onions are translucent then stir in chiles, garlic, cumin, and oregano and cook until fragrant, about 1 to 2 minutes.
If using a slow cooker, combine browned chicken with remaining ingredients and cook on low about 4 hours.
Stir in the broth and potatoes and bring to a boil. Reduce heat to low and simmer until potatoes are knife tender, about 20 to 30 minutes.
Stir in reserved chicken and any accumulated juices, beans, and corn, and cook at a low simmer until chicken is cooked through and liquid is slightly thickened, about 20 to 30 minutes more. Taste and add lime juice, as desired, to brighten flavor. Serve, topped with chips, cilantro, and sour cream, as desired.
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