American
White Chicken Chili
Chicken thighs, white beans, roasted poblano, green chiles, and toasted cumin simmer into a substantial pale chili brightened with lime and fresh cilantro.
6 servings · 25 minutes prep · 50 minutes cook
Ingredients
Chile and Spice Base
- 1 large poblano chile
- 2 tablespoons neutral oil
- 1 large yellow onion, diced
- 1 jalapeño, seeded if desired and minced
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
Chili
- 1 1/2 pounds boneless skinless chicken thighs
- 1 1/2 teaspoons Diamond Crystal kosher salt, divided
- 1/2 teaspoon black pepper
- 2 cans cannellini beans, 15 ounces each, drained and rinsed
- one 4-ounce can chopped green chiles
- 4 cups low-sodium chicken broth
- 2 tablespoons fresh lime juice
- 1/2 cup chopped cilantro
To Serve
- 1 large avocado, diced
- 4 radishes, thinly sliced
Directions
Roast the Poblano
- Broil the poblano on a sheet, turning every 2 to 3 minutes, until blistered all over. Cover in a bowl for 10 minutes, then peel, seed, and dice; do not rinse away the roasted juices.
Build and Simmer the Chili
- Heat the oil in a Dutch oven over medium. Cook the onion and jalapeño with half the salt for 6 minutes. Add the garlic, cumin, coriander, and oregano for 45 seconds.
- Mash half the beans with 1 cup of the broth. Add this mixture, the remaining whole beans, remaining broth, green chiles, roasted poblano, and pepper; bring to a simmer.
- Season the chicken with remaining salt, nestle into the chili, and simmer gently for 18 to 22 minutes, until it reaches 165°F / 74°C. Rest the chicken 5 minutes, shred, and return it to the pot.
Brighten and Serve
- Simmer 5 minutes to combine, then remove from heat and stir in the lime juice and cilantro. Rest 5 minutes and adjust salt.
- Ladle into bowls and top with avocado and radishes; keep cool toppings separate for stored portions.
