White Chicken Chili

Sink into a bowl of pure comfort with this White Chicken Chili recipe. It uses up leftover chicken or turkey in a bowl of pure slow-simmered comfort.


- Olive oil - Poblanos - Roasted hatche chilis - Onion - Garlic - Cumin - Coriander - Chicken broth - Cannellini beans - Salt and pepper - Leftover chicken or turkey


Make the Chili: Heat a large Dutch oven over medium heat. Sauté the onion, poblanos, and roasted hatche chilis for 5 to 7 minutes, until softened.

Add the garlic, cumin, and coriander, stirring to combine. And cook until fragrant, about 1 minute. 

Slowly whisk in the broth, deglazing the pot by scraping up the brown bits on the bottom as needed. Bringing to a boil, and then reducing to low.

Add 1 can of the cannellini beans. Working in batches, transfer half of the mixture to a food processor and pulse until smooth.

Alternatively, use an immersion blender and blend until the base has thickened but is still chunky. Season with salt and pepper to taste. 

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