White Chicken Chili
Variations
1170kcal90g protein32.6g fat135.3g carbs~$3.77/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains dairy · sometimes contains gluten — check the label
Restrictions
ContainsdairyIt is in an ingredient you cannot leave out.
Sometimes contains — check the labelgluten (chips tortilla)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
No porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 1 lb |  chicken thighs, boneless (whole) |
| 2 cup |  white beans (cooked, drained) |
| 3 cup |  chicken stock |
| 1 unit |  onion (diced) |
| 1 unit |  jalapeño (seeded, minced) |
| 3 clove |  garlic (minced) |
| ½ cup |  green chilis (chopped, canned) |
| 1 tbsp | vegetable oil |
| 1 ½ tsp |  cumin (ground) |
| ¾ tsp |  coriander (ground) |
| 1 tsp |  oregano (dried) |
| ¼ tsp |  cayenne pepper |
| 1 tsp | salt |
| ½ tsp |  black pepper (ground) |
| ¼ cup |  sour cream |
| 1 tbsp |  lime (juice) |
Optional
Not counted above. The dish works without them.
| ½ cup |  sweet corn (kernels) |
| ½ cup |  monterey jack (grated) |
| 2 tbsp |  cilantro (chopped) |
| 1 cup |  tortilla chips (crushed) |
| 1 unit |  avocado (diced) |
| 4 oz |  cream cheese (cubed) |
Steps
- Saute7 minmediumvegetable oil + onion + jalapeño, until the onion is translucent and slumped — no color wanted here, browning would push the broth toward the dark, sweet register of a red chili
- Toast1 minmedium, stirring constantly+ garlic + cumin + coriander + oregano + cayenne, until fragrant; the spices need 60 seconds in hot fat to dissolve their oil-soluble aromatics, and dumped into liquid instead they stay dusty and taste raw all the way through
- Poach20 minbare simmer, lid ajar+ chicken stock + green chilis + whole chicken thighs + salt + black pepper, held just below a bubble until the chicken pulls apart at 175°F — a true boil squeezes the muscle fibers and gives you stringy chicken in cloudy broth
- Mash3 minoff heatlift the chicken out to a board; add half the white beans and crush them against the bottom of the pot with a spoon or masher — their released starch is the entire thickener, which is why this chili reheats without splitting the way a flour-thickened one does
- Simmer10 minlow, uncovered+ remaining whole beans + optional corn + the chicken shredded into bite-sized threads, until the broth coats a spoon and the shreds have drunk some of it back
- Temper3 minoff heat, below a simmerstir a ladle of the hot chili into the sour cream first, then that mixture back into the pot + lime juice — sour cream added cold and direct to boiling liquid curdles, because its acidified casein sets into visible grains the instant it passes about 180°F
- Top2 minladle out and finish with monterey jack + cilantro + avocado + crushed tortilla chips, added at the bowl so the chips stay crisp