It’s not 100% clear to us where or how exactly white chili chicken (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.
White Bean And Poblano White Chicken Chili Recipe
- 2 pounds boneless, skinless chicken
- kosher salt
- Freshly ground black pepper
- 3 tablespoons canola, grapeseed, or peanut oil
- 2 yellow onions finely chopped
- 4 poblano peppers (sometimes labeled pasilla) trimmed, seeded, and roughly chopped
- 10 garlic cloves finely chopped
- 4 teaspoons ground cumin
- 1 tablespoon dried oregano (preferably Mexican)
- 4 cups low sodium chicken broth
- 1 pound small red potatoes quartered
- 3 cups cooked cannellini (white kidney) beans or 2 (15 oz) cans cooked beans
- 1 1/2 fresh or frozen corn kernels
- 1 Lime juiced
- tortilla chips for garnish
- fresh cilantro leaves for garnish
- sour cream for garnish
- Brown The Chicken: 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.2 pounds boneless, skinless chicken, kosher salt, 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.3 tablespoons canola, grapeseed, or peanut oil
- Cook The Chili: 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.2 yellow onions, 4 poblano peppers (sometimes labeled pasilla), 10 garlic cloves, 4 teaspoons ground cumin, 1 tablespoon dried oregano
- 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.4 cups low sodium chicken broth, 1 pound small red potatoes
- 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.3 cups cooked cannellini (white kidney) beans, 1 1/2 fresh or frozen corn kernels, 1 Lime, tortilla chips, fresh cilantro leaves, sour cream