Made with a rotisserie chicken, this hearty white chicken chili is a one-pot meal that you can have on the table in under an hour.

When chili is made with chicken or turkey, white beans, and broth (rather than tomatoes), it is called “white chili” because it appears light in color rather than a deep red. It’s a bit lighter and brothier than ground beef chili or Texas-style chili, but it’s still rich and comforting. I have tried countless recipes for white chicken chili over the years, from super-easy crockpot recipes to more authentic, time-consuming versions made from a wide array of chili peppers and hominy. This recipe adapted from Food Network falls somewhere in the middle effort-wise, and it’s the one my family loves best. It’s a hearty one-pot meal you can have on the table in under an hour.

What you’ll need to make white chicken chili

Before we get to the step-by-step photos, a few notes about the ingredients:

• The recipe calls for a store-bought rotisserie chicken. I typically shred the chicken as soon as I get home from the grocery store; it’s easier to do while the chicken is still warm, eliminates a step at dinnertime, and also takes up less room in the fridge.
• The larger peppers you see in photo are mild poblanos. The small chili pepper is a spicy jalapeño. As always, when working with jalapeños, wear gloves or wash your hands very well afterwards (and always avoid touching your eyes). The seeds and ribs in the pepper hold all of the heat. I remove and discard them to keep the chili mild and family-friendly, but if you like a spicy chili, save them and stir some in at the end.
• I use low-sodium chicken broth for the chili; the canned beans are fairly high in sodium, so using a low-sodium variety broth helps to keep the flavor of the chili from being overly salty.
• I use frozen corn as it’s available year-round (there’s no need to defrost the corn before incorporating it into the recipe). If fresh corn is in season and you’d prefer to use that, you’ll need kernels from 1 ear of corn.

Step-by-Step Instructions

Begin by combining half of the white beans in a food processor with one cup of the chicken broth.

Process until you have a smooth purée. This is what will thicken the broth. Set aside

In a large pot or Dutch oven, heat the oil and add the the onions and peppers.

Cook until soft, about 4 minutes, then add the garlic.

Cook a minute more, then add the spices.

Continue cooking for another minute to toast the spices.

Add the chicken broth, salt and puréed bean mixture and bring to a boil. Reduce the heat and simmer for 20 minutes.

Stir in the shredded chicken, beans, corn, and lime and simmer until everything is warmed through.

You will notice that the chili is quite soupy. This is intentional. It thickens as it sits — in fact, if you make it ahead of time, you will likely need to add some broth or water to thin it out. Plus, I find that if the broth is too thick, the chili gets gloppy and unappealing. A soupy broth is good!

Serve with sour cream, lime wedges, shredded cheese and crushed tortilla chips.

Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – White Chicken Chili