Southwestern
White Chicken Chili with Poblanos, White Beans, and Lime
Roasted poblanos, toasted cumin, and pureed beans give this chili body and flavor without turning it into a cream-heavy dip. It stays bright and peppery, with tender chicken and enough lime at the end to keep the pot from tasting flat.
Gluten-FreeDairy-FreeHigh ProteinHigh VeggiesMake AheadMeal Prep FriendlyOne PanComfort Food
At a Glance
- Time
- 1 hr 5 mins
- Serves
- 6
- Cost
- Medium
- Cuisine
- Southwestern
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Char the poblanos directly over a burner or under the broiler until blackened all over, then cover and steam for 10 minutes. Peel, seed, and dice them once cool enough to handle.
- Heat the olive oil in a Dutch oven over medium heat. Cook the onion and jalapeno with a pinch of salt until softened, then add the garlic, cumin, and oregano and cook until fragrant, about 1 minute.
- Add the chicken thighs, beans, stock, and roasted poblanos and bring to a simmer. Cook gently for 25 minutes until the chicken is tender enough to shred. Transfer the chicken to a plate and shred it into large pieces.
- Blend or mash about 1 cup of the beans and broth, then stir that back into the pot along with the shredded chicken and corn. Simmer 5 to 10 minutes more until the chili thickens slightly and looks creamy without any cream.
- Finish with the lime juice and cilantro, then taste for salt and pepper. Serve with avocado, sour cream, or cheese if you like, but keep the lime and cilantro generous so the bowl stays lively.
Adaptations
Works As Written- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Naturally gluten-free as written. For dairy-free, skip cheese and sour cream toppings and finish with extra avocado and cilantro instead.