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White Chicken Chili

This easy white chicken chili recipe features tender shredded rotisserie chicken, creamy mashed white beans, and a flavorful blend of peppers, onions, and garlic. Spiced with cumin, coriander, and ancho chili powder, and brightened with fresh lime juice, it simmers to perfection in a Dutch oven. It's a hearty, comforting meal, ideal for a quick yet satisfying dinner, topped with sour cream and tortilla chips.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: American
Calories: 4473
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 14.5-ounce cans white beans
  • 1 tablespoon canola oil
  • 1 medium jalapeno pepper minced
  • 2 medium poblano peppers chopped
  • 1 large onion chopped
  • 4 garlic cloves minced
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon ancho chili powder
  • 4 cups low-sodium chicken broth
  • 2 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

Equipment

  • 1 Large Dutch Oven Essential for sautéing and simmering
  • 1 Potato Masher For mashing half of the white beans to create body
  • 1 Chef's Knife For precise vegetable preparation
  • 1 Cutting Board For safe and efficient chopping
  • 1 Ladle For serving the chili

Method
 

  1. Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
  2. Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
  3. After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.

Notes

Toasting the dried spices (cumin, coriander, ancho chili powder) briefly before adding liquids is critical; this awakens their aromatics and deepens the chili's flavor profile. The mashed white beans are essential for creating a creamy, hearty texture without adding cream, contributing body and richness. For an extra layer of complexity, consider adding a hint of smoked paprika alongside the ancho chili powder. Adjust the heat by controlling the amount of jalapeño seeds and membranes. A high-quality low-sodium chicken broth will elevate the overall taste. Ensure the lime juice is fresh, as it brightens the dish and cuts through the richness. When serving, a generous amount of fresh cilantro is paramount for freshness, along with the traditional sour cream and a good crunch from the crushed tortilla chips.