This is my new favorite chili! I served this for my guests at my housewarming and it was a big hit! It’s a nice departure from the tomato based chili and was the perfect main dish for a chilly October night. What’s more- It took less than an hour to make!
I haven’t had many white chicken chili’s, so it’s hard for me to say what it is about this recipe that is better. But I can tell you that people loved the lime juice flavor coming through and commented on just how tender the chicken was. Rotisserie chicken is the way to go, but boiling a chicken and using the broth from that pot would be equally awesome!
Normally I would’ve used 2 cans of northern beans, but in this case I had one pinto and one can of butter beans. Same goes for the limes-only had lemons. Good news is, it made no difference and was delightful! Swap ingredients in and out as you wish; Throw in some avocado, mix up the beans, sub the cilantro with spinach, etc.
White Chicken Chili
Slightly adapted From The Neelys
1 tablespoon canola oil
2 medium poblano peppers, chopped
1 medium onion, chopped
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
1 tablespoon ground cumin
1 teaspoon chili powder
4 cups low-sodium chicken broth
2 limes, juiced
1 rotisserie chicken, skin removed and meat shredded
1/4 cup chopped cilantro leaves
Sour cream, for topping
Tortilla chips, coarsely crushed, for topping
Rinse and drain beans. Place half of beans into medium bowl and mash up until chunky. Set aside for later.
After 20 of simmering, adjust seasoning if necessary. Stir in shredded rotisserie chicken and chopped cilantro until heated through. Serve with crushed tortilla chips and a dollop of sour cream if desired.