White Chicken Chili

Name: White Chicken Chili
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: tex_mex
Ingredients: 1 cup dried cannellini beans (soaked overnight in water, drained); 400 g chicken breast (boneless, skinless); 1 pcs onion (medium, finely chopped); 4 pcs garlic (cloves, minced); 2 pcs green chili (roasted, peeled, seeded, chopped); 1 pcs jalapeño (seeded, minced); 1 tsp cumin seeds; 0.5 tsp dried oregano; 0.5 tsp ground coriander; 0.5 tsp salt; 1 pinch black pepper; 1 tbsp oil; 4 cup water (for cooking beans); 2 tbsp sour cream (for garnish); 2 tbsp cilantro (chopped, for garnish); 1 tbsp lime juice (freshly squeezed)

RATING

4.6/5(118)

TASTE SCORE

9/10

A creamy, mildly spiced chili made with tender shredded chicken, white beans, and roasted green chilies. Unlike its red counterpart, this version skips the tomatoes and gets its rich body from a velvety broth of pureed beans and a touch of cream. A cozy one-pot meal ready in under an hour.

PREP

15m

COOK

35m

SERVES

1 CUP

388 cal

SERVINGS

METHOD · 7 STEPS

prep
Soak the beans overnight.
Rinse the dried cannellini beans, cover with 3 cups water, and soak overnight or for at least 8 hours. Drain well before cooking.
TIPIf short on time, use the quick-soak method: boil beans for 2 minutes, cover, and let sit 1 hour.
pressure cook · ~15 min
Pressure cook the beans.
1.Add drained beans and 4 cups water to the pressure cooker.
2.Cook on high heat until the first whistle, then lower heat and cook 15 minutes.
3.Let the pressure release naturally. Drain beans, reserving 1 cup cooking liquid.
boil · ~15 min
Poach the chicken breast.
Place chicken breast in a saucepan, cover with water, and bring to a gentle simmer. Cook 12-15 minutes until cooked through. Remove, let cool slightly, then shred with two forks.
TIPCheck for doneness by slicing into the thickest part — meat should be white throughout with no pink.
saute · ~6 min
Build the aromatic base.
1.Heat oil in a Dutch oven over medium heat.
2.Add cumin seeds and let sizzle for 30 seconds until fragrant.
3.Add chopped onion and cook until soft and translucent, about 4-5 minutes.
4.Add minced garlic and jalapeño. Sauté 1 minute until fragrant.
5.Stir in oregano and ground coriander; cook 30 seconds.
mix
Blend a portion of the beans for creaminess.
Take 1 cup of the cooked beans and blend with the reserved bean cooking liquid until smooth. Set aside.
simmer · ~15 min
Combine and simmer the chili.
1.Add whole cooked beans, shredded chicken, chopped green chilies, and the bean puree to the pot.
2.Pour in 1 cup water and stir well.
3.Season with salt and black pepper.
4.Bring to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally.
TIPThe chili will thicken as it simmers. If it gets too thick, add a splash more water.
garnish
Finish and serve.
1.Turn off heat and stir in lime juice.
2.Ladle into bowls and top with a dollop of sour cream and chopped cilantro.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For a deeper flavor, toast the cumin seeds in the dry pot for 10 seconds before adding oil.
2
Reserve some whole beans before blending to add texture contrast to the creamy puree.
3
Poach the chicken in seasoned water (bay leaf, peppercorns) for extra flavor.
4
If the chili is too thick after simmering, loosen it with reserved bean cooking liquid or water.
5
Make ahead: the chili tastes even better the next day as flavors meld—store covered in the fridge.
6
Use roasted fresh Anaheim chilies for the best smoky-sweet kick instead of canned.

RECIPE VARIATIONS