This white chicken chili is far from boring. It’s packed with heat, flavor, and all that good stuff! Our white chili is a great alternative to the traditional beef chili.
Jump to RecipeSo let’s get into it!
Chicken Chili Ingredients
Alright let’s dive into the ingredients for this killer chicken chili.
- Rotisserie Chicken – Well people…..this soup would just not exist without the chicken. What’s so great about the rotisserie chicken is it’s pre-made and normally well seasoned. So grab a friend or love one and shred-up the chicken. Just make sure to remove the skin. The skin could always be used as a garnish once the soup is done. Crisp it up in a pan with a little oil and…BOOM! You’ve made crispy chicken skin.
- Seasoning – A meal is only as good as the seasonings used to create it. For all the deets on the seasonings used, check out the recipe below.
- Cilantro – Comes from the coriander plant and taste like a combination of citrus and parsley. When added to the soup and allowed to simmer with all the other flavors…magic has taken place. The cilantro flavor softens creating a more sophisticated field.
- Chicken stock – It adds flavor…nuff said.
More Ingredients
- Limes – This citrus component wakes up all the flavors in the chili.
- Peppers – Here’s the fun stuff. Now this soup is called “white” chicken chili with a twist. So you must be wondering what’s the twist? Instead of just adding the beans and calling it day. We decided to head to flavor town and roasted some Anaheim peppers. If that particular pepper is not readily available, feel free to use poblano peppers instead. For your information, neither peppers are spicy.
- Jalapeños – Who doesn’t love heat? On a serious note, if jalapenos are too spicy, remove the membrane and seed before dicing these bad boys up.
- Onions – Chopped onions are a must. It adds to the aroma of the chili and cannot be forgotten.
- Garlic – Minced garlic just like the onions, add to the aroma of this white chicken chili.
- Beans – Of course, beans are needed, we used Northern beans. First, open the cans and drain the juice out. Transfer half of the beans into a blender and the other half directly into the pot.
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White Chicken Chili
This white chicken chili is far from boring. It's packed with heat, flavor, and all that good stuff!
Ingredients
- 8 Garlic cloves minced
- 1 White onion diced
- 2 cans Northern Beans juice drained
- 1 Jalapeno* finely chopped
- ½ lb. Anaheim peppers**
- 1 tbsp. Cumin
- 2 tsp Ancho chili powder
- 1 Juice of lime
- 4 cups Chicken stock
- ½ cup Cilantro chopped
- 1 tsp Mexican Oregano
- 1 Rotisserie Chicken shredded and skin removed
- 3 tbsp. Extra Virgin Olive Oil divided
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
- Transfer the Anaheim peppers** to the baking sheet. Drizzle the 2 tablespoons of the olive oil over the peppers. Roast for 10 minutes. Using a tongs turn over the Anaheim peppers and roast for an additional 10-15 minutes. Set aside and allow to cool.
- Add the remaining tablespoon of olive oil to a large Dutch oven and heat over medium-high heat. Add the onions, garlic, and jalapeno pepper to the pot and cook for 5 minutes. Season to taste with salt and pepper.
- Add the cumin, ancho chili powder, and Mexican oregano. Sauté until fragrant, approximately 1 minute.
- Add half of the white beans into the large Dutch oven. Place the other half into a blender along with the lime juice, 2 cups of chicken stock, and roasted Anaheim peppers. Blend until well combined.
- Transfer the mixture into the Dutch oven, along with the remaining 2 cups of chicken stock. Lower the temperature and allow to simmer for 20 minutes.
- Season to taste, if necessary. Stir in the shredded rotisserie chicken and cilantro. Allow to simmer until well heated, approximately 5-10 minutes. Serve hot.
Notes
*Remove the membrane and seeds of the jalapeno, for a mildly spiced white chicken chili.
**You can substitute the Anaheim peppers with 3 medium-sized poblano peppers.