White Chicken Chili

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


  • 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.