White Chicken Chili Recipe

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White Chicken Chili
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  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.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
  7. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat.
  8. 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).
  9. Using tongs, transfer chicken to large plate.
  10. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
  11. Mince remaining jalapeño, reserving and mincing ribs and seeds (see note above), and set aside.
  12. 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.
  13. Adjust seasonings with salt and pepper and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1213.9 Kcal (5082 kJ)
Calories from fat 707 Kcal
% Daily Value*
Total Fat 78.56g 121%
Cholesterol 149.66mg 50%
Sodium 3428.13mg 143%
Potassium 638.74mg 14%
Total Carbs 65.83g 22%
Sugars 1.41g 6%
Dietary Fiber 4.03g 16%
Protein 65.34g 131%
Vitamin C 6.6mg 11%
Iron 2.4mg 14%
Calcium 76.1mg 8%
Amount Per 100 g
Calories 385.46 Kcal (1614 kJ)
Calories from fat 224.5 Kcal
% Daily Value*
Total Fat 24.94g 121%
Cholesterol 47.52mg 50%
Sodium 1088.55mg 143%
Potassium 202.82mg 14%
Total Carbs 20.9g 22%
Sugars 0.45g 6%
Dietary Fiber 1.28g 16%
Protein 20.75g 131%
Vitamin C 2.1mg 11%
Iron 0.8mg 14%
Calcium 24.2mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 30
  • 33

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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