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White Chicken Chili

Megan Mitchell

Poblano peppers, jalapeños, white beans, and chicken are perfect for changing up your usual chili recipe.

White Chicken Chili


  • 1 yellow onion

  • 6 boneless, skinless chicken thighs

  • Vegetable oil, for drizzling

  • Salt and pepper, to taste

  • Cumin

  • 1 jalapeño

  • 2 small poblanos

  • 3 garlic cloves, minced

  • 3 cups low sodium chicken stock

  • 1 can cannellini beans, drained and rinsed

  • 1 lime

  • Sour cream, for garnish

  • Cilantro leaves, for garnish

  • Blue corn tortilla chips, crushed for garnish

  • 2 avocados, sliced thin for garnish

  • 1 1/2 cups shredded jack cheese, for garnish


  1. Preheat grill to 375°F.

  2. Place the chicken thighs in a medium bowl. Drizzle with a little vegetable oil and sprinkle with salt, pepper and a good amount of cumin. Toss to coat.

  3. Cut an onion in half through the root end. Cut again to quarter. Peel off the skin and discard, making sure to keep the root intact.

  4. Once the grill is up to heat, place the quartered onion, whole jalapeño, poblanos and chicken on the grates. Grill for 15-18 minutes, or until the peppers are charred, the onion has nice grill marks and the chicken is cooked through. Make sure to flip and turn everything halfway

  5. Remove everything from the grill.

  6. Start by breaking down the onions dice into 1/4-inch pieces. In a large Dutch oven, drizzle a little vegetable oil. Bring up to heat over medium and add onions to the pot. Add the grated garlic; stir to combine.

  7. Chop off the stem from the jalapeño and finely mince. Add to the onions and garlic, stir. Next, remove the stem, skin and seeds from the 2 poblanos. Chop the same size as the onions, add to the pot. Cut chicken into 1/2-inch pieces and add to the pot as well.

  8. Add the chicken stock, salt, pepper, and about 2 teaspoons of cumin, stir. Turn down to a simmer and cover halfway with the lid. Let simmer for 45 minutes to let the flavors meld and some of the liquid reduce.

  9. Once it has reduced slightly, add the drained beans and cook another 30 minutes, uncovered, until thickened. Taste for seasoning. Finish by squeezing in the lime.

  10. Serve warm with sour cream, cilantro, avocado, crushed tortilla chips and cheese.

White Chicken Chili




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- Do you ever wonder why they call it chili when it's so warm and cozy? I don't know why. But I do know how to make this killer recipe. I'll show you how to make it. To start off my white chicken grilled chili I'm going to cook the chicken. A little extra virgin olive oil, salt and pepper. I'm also going to put a little cumin on the chicken thighs as well, and I'm going to put it in the chili. And then just make sure it gets all over them. All right, and we're just going to grill the chicken thighs. Into the grill I'm also going to add two poblanos, one jalapeno, and then one yellow onion. I'm going to cut through the root, keep it intact. So you just want to halve it and then quarter it, and then peel back some of the skin. And then close the lid and check it, I don't know, five, seven minutes. Give the peppers a little turn. My chicken is nice and brown. My pepper charred up. Jalapeno, my onion. I'm going to give it a couple more minutes and then I'm going to take it all off. It looks gorgeous. I'm going to start with the chicken so I can let it rest a little bit before I start cutting into it. So I get that nice, smoky grilled flavor from almost all of the ingredients that I'm putting in my chili. Careful cut off the root ends of the onion and then carefully chop it up. If you want to wait to let it cool before you start chopping it, I'm going to go for it. So I have a Dutch oven here. Or if you have a heavy bottomed stockpot you can make it in that as well. You want to bring it up to heat over medium. Add in a little oil. Add in the onion. I'm going to grate in three cloves of garlic. Garlic peeled into the pot. Give it a little stir. So that sautes. Let's break down our jalapeno. Just cut off the stem and then mince it up. I'm going to leave the seeds in 'cause I like it spicy. And add into the pot. Another stir. And on to the poblano. Cut it down the side, take out the seed stem. Now it's preference, if you want to peel the skin off. And then chop it up. I'll do the same thing with the other poblano. To the pot. Onto the chicken. Cut it into strips and then into cubes. Into the pot. I'm going to add some chicken stock, low sodium. And then a little salt and pepper, and even more cumin. Stir it up. And then we are going to cover it, like half cover it. And we're just going to cook it low and slow. So my chili's reduced. Carefully remove this lid. And I'm going to add in some cannellini beans. Give it a little stir. And now I'm going to cook it with the lid off. So while that continues to cook I'm going to cut up my avocado. It's reduced. It's ready to be served up. So just a squeeze of lime. It brightens up all the flavors. Some cheese. And then some avocado. A little spoonful of the sour cream. And then I have some blue corn tortilla chips that I'm just going to gently crush. And some cilantro leaves, just to add a little pop of color and the flavor. I'm going to give this a bite. Really, really good. I can taste the lime just a little bit at the end, but it's not like, limey. The chicken is still moist and tender. The white beans are creamy. You need to make this immediately.

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