White Chicken Chili

Winter has a way of pulling me into the kitchen, not for anything elaborate, but for something that can simmer while the day unfolds. This white chicken chili checks that box and is hearty in the way winter meals should be.

Once it’s on the stove, it just simmers. The chicken softens, the beans melt into the broth, and the kitchen starts to smell like dinner is handled. Perfect for this time of year.

I usually make a pot so there’s enough for a few meals. It works as an easy lunch, a relaxed dinner, or something warm to set out when friends stop by. It’s just as fitting for a Super Bowl afternoon as it is on a busy weeknight.

Comfort food should do more than fill you up. It should restore you a little, too. This one always does for me, and I hope it finds its way to your table this winter.

Yields: 4-6 servings

Ingredients

  • 1½ lbs boneless, skinless chicken thighs
  • 1 Tbsp olive oil
  • 1 yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1½ tsp ground cumin
  • ½ tsp ground coriander
  • ¼ tsp white pepper (or black pepper)
  • 1 (4 oz) can mild green chiles
  • 2 (15 oz) cans white beans, drained and rinsed
  • 4 cups good-quality chicken stock
  • Kosher salt, to taste
  • Zest and juice of 1 lime

Optional Toppings
Crème fraîche, chopped cilantro, sliced avocado, warm bread or tortilla chips

Preparation

Season the chicken lightly with salt. In a heavy-bottomed pot or Dutch oven, warm the olive oil over medium heat. Brown the chicken on both sides, then remove and set aside.

In the same pot, add the onion and cook until soft and translucent. Stir in the garlic, cumin, coriander, and pepper, cooking just until fragrant.

Add the green chiles, white beans, and chicken stock. Return the chicken to the pot, bring to a gentle simmer, cover, and cook for about 30 minutes, until the chicken is tender.

Remove the chicken, shred it, and return it to the pot. Finish with lime zest and juice. Taste and adjust seasoning as needed.

When I serve this, I like to set out a small toppings board with sliced avocado, cilantro, lime wedges, and crème fraiche, so everyone can finish their bowl just the way they like it.

Pair with a Pinot Grigio, Sauvignon Blanc, pilsner, lager, or ginger beer and dig in.

White Chicken Chili

Winter has a way of pulling me into the kitchen, not for anything elaborate, but for something that can simmer while the day unfolds. This white chicken chili checks that box and is hearty in the way winter meals should be.

Once it’s on the stove, it just simmers. The chicken softens, the beans melt into the broth, and the kitchen starts to smell like dinner is handled. Perfect for this time of year.

I usually make a pot so there’s enough for a few meals. It works as an easy lunch, a relaxed dinner, or something warm to set out when friends stop by. It’s just as fitting for a Super Bowl afternoon as it is on a busy weeknight.

Comfort food should do more than fill you up. It should restore you a little, too. This one always does for me, and I hope it finds its way to your table this winter.

Yields: 4-6 servings

Ingredients

  • 1½ lbs boneless, skinless chicken thighs
  • 1 Tbsp olive oil
  • 1 yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1½ tsp ground cumin
  • ½ tsp ground coriander
  • ¼ tsp white pepper (or black pepper)
  • 1 (4 oz) can mild green chiles
  • 2 (15 oz) cans white beans, drained and rinsed
  • 4 cups good-quality chicken stock
  • Kosher salt, to taste
  • Zest and juice of 1 lime

Optional Toppings
Crème fraîche, chopped cilantro, sliced avocado, warm bread or tortilla chips

Preparation

Season the chicken lightly with salt. In a heavy-bottomed pot or Dutch oven, warm the olive oil over medium heat. Brown the chicken on both sides, then remove and set aside.

In the same pot, add the onion and cook until soft and translucent. Stir in the garlic, cumin, coriander, and pepper, cooking just until fragrant.

Add the green chiles, white beans, and chicken stock. Return the chicken to the pot, bring to a gentle simmer, cover, and cook for about 30 minutes, until the chicken is tender.

Remove the chicken, shred it, and return it to the pot. Finish with lime zest and juice. Taste and adjust seasoning as needed.

When I serve this, I like to set out a small toppings board with sliced avocado, cilantro, lime wedges, and crème fraiche, so everyone can finish their bowl just the way they like it.

Pair with a Pinot Grigio, Sauvignon Blanc, pilsner, lager, or ginger beer and dig in.