A super simple recipe for a white (as in tomato-less) chili made with spicy poblano chiles, white beans, and seared chicken. You can make this on the stovetop or in the crockpot or even the Instant Pot.
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.
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.
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.