White Chicken Chili

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Chili made with chicken has become popular as a lighter, fresher alternative to the red kind. Though many recipes produce something more akin to chicken and bean soup, we thought there was potential to develop a rich stewlike chili with moist chicken, tender beans, and a complex flavor profile.

Ground chicken had a spongy texture and crumbly appearance, so we chose bone-in, skin-on breasts, later shredding the meat and discarding the skin and bones, and used the fat rendered from searing them to cook the aromatics. A single type of chile was one-dimensional; we used a combination of jalapeño, Anaheim, and poblano chiles, which have distinct characteristics that complement one another. Simply sautéing the chiles with the other aromatics left them flat-tasting and too crisp, so we covered the pot and cooked them longer to soften them and deepen their flavors. Canned cannellini beans circumvented the hassle of dried beans and tasted just as good. We tried thickening the chili with masa harina, which we had used for chili con carne, but the texture and flavor didn’t work well here. Instead, we pureed some of the chili mixture, beans, and broth, which made the chili thicker without compromising its flavor. To finish, a minced raw jalapeño stirred in before serving provided a shot of fresh chile flavor. (less)

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Ingredients

  • 6 to 8 8
  • Ingredients
  • 3 3pounds 3pounds bone-in, skin-on chicken breast halves, trimmed of excess fat and skin
  • 1 1tablespoon 1tablespoon vegetable oil
  • 3 3 3 medium jalapeño chiles
  • 3 3 3 poblano chiles (medium), stemmed, seeded, and cut into large pieces
  • 3 3 3 Anaheim chile peppers (medium), stemmed, seeded, and cut into large pieces
  • 2 2 2 medium onions, cut into large pieces (2 cups)
  • 6 6medium 2 6medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
  • 1 1tablespoon 1tablespoon ground cumin
  • 1 1/2 1 1/2teaspoons 1/2teaspoons ground coriander
  • 2 2 cans 2 (14.5-ounce) cans cannellini beans, drained and rinsed
  • 3 3cups 3cups low-sodium chicken broth
  • 3 3tablespoons 2 to 3 juice (from 2 to 3 limes)
  • 1/4 1/4cup 1/4cup minced fresh cilantro leaves
  • 4 4 4 scallions, white and light green parts sliced thin

Preparation

Step 1



1. Season chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.

2. While chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh. In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).

3. Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.

4. Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if using thighs) on instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs).

5. Using tongs, transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.

6. Mince remaining jalapeño, reserving and mincing ribs and seeds (see note above), and set aside. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve.

Per Serving:

Cal 370; Fat 6 g; Sat fat 1 g; Chol 115 mg; Carb 25 g; Protein 52 g; Fiber 7 g; Sodium 710 mg

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