White Chicken Chili with Homemade Salsa Verde
White Chicken Chili with Homemade Salsa Verde
Ingredients
For the Chili
- 1 tablespoon olive oil, to 2 tablespoons
- 1 pound boneless, skinless chicken thighs
- salt, to taste
- black pepper, to taste
- 1 yellow onion, medium, diced
- 2 poblano peppers, diced
- 1 jalapeño, diced (seeds removed for less heat)
- 1/2 cup roasted Hatch chiles, chopped (optional; or substitute 1 (4 ounce) can diced green chiles)
- 6 cloves garlic, to 10 cloves, minced
- beer, a splash, optional (for deglazing)
- 4 cups low-sodium chicken broth
- 2 cups homemade salsa verde
- 2 cans white beans, 15 ounce each, drained and rinsed
- 1 cup fire-roasted corn kernels, (optional)
- 1/2 lime, zest of, to taste
- 1 lime, juice of, to taste
- 1/2 cup Mexican crema, room temperature
- 1/2 cup fresh cilantro, chopped (optional)
For the Seasonings
- 1 tablespoon ground cumin, plus 1 teaspoon
- 1 teaspoon dried oregano, (Mexican oregano if available)
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 2 teaspoons chili powder, divided
- 1 teaspoon Aleppo pepper, or substitute 1/4 to 1/2 teaspoon cayenne pepper
- 1 bay leaf, (optional)
Instructions
- 1
Heat 1 to 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken thighs generously with salt and black pepper.
⏱️ 2 min
- 2
Sear the chicken thighs for 3-4 minutes per side until browned. Remove the chicken from the pot and set aside. It does not need to be cooked through at this point.
⏱️ 8 min
- 3
Add the diced yellow onion, poblano peppers, and jalapeño to the pot. Sauté for 5-7 minutes until softened. If using, add the roasted Hatch chiles (or canned green chiles) and cook for another 2 minutes.
⏱️ 9 min
- 4
Stir in the minced garlic and cook for 1 minute until fragrant. If desired, add a splash of beer to deglaze the pot, scraping up any browned bits from the bottom.
⏱️ 2 min
- 5
Add all the seasonings: ground cumin, dried oregano, smoked paprika, ground coriander, 1 teaspoon of chili powder, Aleppo pepper (or cayenne), and the bay leaf (if using). Cook for 1 minute, stirring constantly, until aromatic.
⏱️ 2 min
- 6
Pour in the chicken broth and homemade salsa verde. Bring the mixture to a simmer, scraping any remaining bits from the bottom of the pot.
⏱️ 5 min
- 7
Take one can of drained and rinsed white beans and blend them with a little bit of the chili liquid until smooth. This will create a creamy base for the chili.
⏱️ 3 min
- 8
Add the blended white beans, the remaining whole can of white beans, and the seared chicken thighs back into the pot. If using, stir in the fire-roasted corn kernels.
⏱️ 3 min
- 9
Reduce the heat to low, cover, and simmer for at least 30 minutes, or up to 1 hour, allowing the flavors to meld and the chicken to cook through and become tender. The longer it simmers, the more flavorful it will be.
⏱️ 30 min
- 10
Remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the chili.
⏱️ 5 min
- 11
Stir in the zest of 1/2 lime and the juice of 1 lime. Taste and adjust seasonings, adding more salt, pepper, or the remaining 1 teaspoon of chili powder if needed.
⏱️ 3 min
- 12
Remove the bay leaf (if used). Stir in the Mexican crema and chopped fresh cilantro (if using) just before serving. Serve hot and enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
White Chicken Chili with Homemade Salsa Verde
For the Chili
- 1 tablespoon olive oil, to 2 tablespoons
- 1 pound boneless, skinless chicken thighs
- salt, to taste
- black pepper, to taste
- 1 yellow onion, medium, diced
- 2 poblano peppers, diced
- 1 jalapeño, diced (seeds removed for less heat)
- 1/2 cup roasted Hatch chiles, chopped (optional; or substitute 1 (4 ounce) can diced green chiles)
- 6 cloves garlic, to 10 cloves, minced
- beer, a splash, optional (for deglazing)
- 4 cups low-sodium chicken broth
- 2 cups homemade salsa verde
- 2 cans white beans, 15 ounce each, drained and rinsed
- 1 cup fire-roasted corn kernels, (optional)
- 1/2 lime, zest of, to taste
- 1 lime, juice of, to taste
- 1/2 cup Mexican crema, room temperature
- 1/2 cup fresh cilantro, chopped (optional)
For the Seasonings
- 1 tablespoon ground cumin, plus 1 teaspoon
- 1 teaspoon dried oregano, (Mexican oregano if available)
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 2 teaspoons chili powder, divided
- 1 teaspoon Aleppo pepper, or substitute 1/4 to 1/2 teaspoon cayenne pepper
- 1 bay leaf, (optional)
Instructions
- 1
Heat 1 to 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken thighs generously with salt and black pepper.
⏱️ 2 min - 2
Sear the chicken thighs for 3-4 minutes per side until browned. Remove the chicken from the pot and set aside. It does not need to be cooked through at this point.
⏱️ 8 min - 3
Add the diced yellow onion, poblano peppers, and jalapeño to the pot. Sauté for 5-7 minutes until softened. If using, add the roasted Hatch chiles (or canned green chiles) and cook for another 2 minutes.
⏱️ 9 min - 4
Stir in the minced garlic and cook for 1 minute until fragrant. If desired, add a splash of beer to deglaze the pot, scraping up any browned bits from the bottom.
⏱️ 2 min - 5
Add all the seasonings: ground cumin, dried oregano, smoked paprika, ground coriander, 1 teaspoon of chili powder, Aleppo pepper (or cayenne), and the bay leaf (if using). Cook for 1 minute, stirring constantly, until aromatic.
⏱️ 2 min - 6
Pour in the chicken broth and homemade salsa verde. Bring the mixture to a simmer, scraping any remaining bits from the bottom of the pot.
⏱️ 5 min - 7
Take one can of drained and rinsed white beans and blend them with a little bit of the chili liquid until smooth. This will create a creamy base for the chili.
⏱️ 3 min - 8
Add the blended white beans, the remaining whole can of white beans, and the seared chicken thighs back into the pot. If using, stir in the fire-roasted corn kernels.
⏱️ 3 min - 9
Reduce the heat to low, cover, and simmer for at least 30 minutes, or up to 1 hour, allowing the flavors to meld and the chicken to cook through and become tender. The longer it simmers, the more flavorful it will be.
⏱️ 30 min - 10
Remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the chili.
⏱️ 5 min - 11
Stir in the zest of 1/2 lime and the juice of 1 lime. Taste and adjust seasonings, adding more salt, pepper, or the remaining 1 teaspoon of chili powder if needed.
⏱️ 3 min - 12
Remove the bay leaf (if used). Stir in the Mexican crema and chopped fresh cilantro (if using) just before serving. Serve hot and enjoy!
⏱️ 3 min