White Bean Chicken Chili
The ultimate comfort dish, this White Bean Chicken Chili is a lighter alternative to the traditional tomato-based beef chili packed with flavor.
Servings 4 people
Ingredients
- 1 1/2 lbs chicken thighs or sub with 3 1/2 - 4 cups of precooked shredded chicken
- 1 medium yellow onion diced
- 2 large poblano peppers diced
- 1 jalapeno minced
- 5 garlic cloves minced
- 1 tsp ground coriander
- 1 tsp chili powder
- 1/4 tsp turmeric
- 2 tsp sweet paprika
- 2 cans of cannellini beans
- 3 tbsp chopped cilantro + extra for serving
- 3 cups chicken broth
- 2 tbsp corn starch
- 1/2 cup heavy cream
- olive oil
- sour cream for serving
- cheddar cheese for serving
Instructions
- Preheat the oven to 400℉.
- Season the chicken thighs with a drizzle of olive oil and a heavy pinch of salt. Place on a sheet tray and roast for 20-22 minutes or until cooked throughout. Place on the side and allow to cool before shredding.
- To a pot over medium heat add a tablespoon of olive oil. Once hot add in the diced onion, poblano peppers, and jalapeños. Cook for 2-3 minutes until they begin to soften. Next, add the minced garlic along with coriander, turmeric, chili powder, and sweet paprika. Continue cooking for another 2 minutes, allowing the spices to become fragrant.
- Add the beans, cilantro, and broth to the pot.
- In a separate small bowl, take a few tablespoons of the broth and whisk it with the cornstarch to create a smooth slurry, ensuring there are no clumps. Once smooth, pour the slurry into the pot, stirring well to combine.
- Simmer the chili on low heat, uncovered, for 10 minutes. During this time, the chili will reduce and thicken. After 10 minutes, season with salt to taste.
- Add the shredded chicken into the pot along with the heavy cream. Simmer on low heat for an additional 3 minutes, allowing the flavors to meld together.
- Serve the white bean chicken chili with a generous topping of cheese, a dollop of sour cream, and a sprinkle of fresh cilantro for garnish