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White Chicken Chili
White beans and green chiles make a thick, spoonable chili without a tomato base. Chicken thighs simmer in the broth, and a little sour cream goes in at the end for a softer finish.
- Makes
- 6 generous chili bowls
- Preparation
- About 20 minutes
- Cooking
- About 35 to 45 minutes
Get everything ready
Ingredients
6 generous chili bowls
What you need
6 quart heavy pot with lid, spoon, two forks, small bowl and food thermometer.
Time to cook
Method
Soften the onion
Heat the oil in a 6 quart pot over medium heat. Add the onion and cook for about 5 minutes until softened. Stir in the garlic, cumin, oregano, coriander, salt and pepper for about 30 seconds.
Simmer the chicken
Add the green chiles and chicken stock. Nestle the chicken thighs in the liquid and bring to a gentle simmer. Partly cover and cook for about 20 to 25 minutes, adjusting the heat so it does not boil hard. Check each thigh and continue until the thickest part reaches 165°F.
Thicken with the beans
Transfer the cooked chicken to a clean plate. Add one can of the drained beans to the pot and mash them with a spoon against its side. Add the remaining two cans. Simmer for about 5 minutes while you shred the chicken with two forks.
Return the chicken
Return the shredded chicken and its juices to the pot. Stir well and simmer for about 3 to 5 minutes so the beans heat through. If the chili is thicker than you want, stir in a little hot water.
Finish gently
Take the pot off the heat. Put the sour cream in a small bowl and gradually stir in a ladle of hot broth. Stir this mixture back into the chili with the lime juice and cilantro. Serve promptly without bringing it back to a hard boil.
Before you make it
Use canned beans for this method
The recipe starts with cooked canned beans. Dry beans need a separate cooking method and will not soften in the short time given here.
Keep the finish creamy
Mixing a little broth into the sour cream helps it blend into the chili. Add it after the pot leaves the heat. A hard boil can make the finish grainy.
Give each batch room
Use a 6 quart pot for this batch. If the planner calls for two batches, use two pots or cook separately. A crowded pot is harder to stir and check evenly.
Check the chicken
Poultry needs 165°F. Check the thickest part of each thigh with a thermometer, following the USDA temperature chart.
Cooking times and serving counts are estimates for one batch. The planner rounds up to complete batches. Extra batches need separate cooking space, and the full meal may take longer.
Choose your next cook
For another roomy pot meal, try Slow Cooker Beef Stew. Browse comfort food from the kitchen.
Serving and leftovers
Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.
Cool leftovers promptly in shallow containers. Use or freeze refrigerated leftovers within 3 to 4 days. When a new dish uses previously cooked food, count from the oldest cooked component rather than starting the clock again.
USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.
See USDA leftovers guidance for cooling, storage and reheating.