Brian Sunter

White Chili With Chicken

A flavorful and hearty white chili recipe featuring chicken and a variety of chiles

Serious Eats
Tags: chili chicken main spicy
Scale:

Ingredients

Cookware

Steps

Step 1

Soak 1 lb small white beans (Navy, Great Northern, or cannellini) in 1 gallon (4 quarts) water and 0.25 cup kosher salt . Let rest at room temperature for 8 hours up to 24 hours. Drain and rinse beans.

Step 2

Adjust broiler rack to 8 inches below broiler element and preheat to high. Place fresh poblano chiles , Anaheim chiles or Hatch chiles , 2 jalapeño chiles , split medium onion , and 8 cloves garlic on a foil-lined rimmed baking sheet . Toss with 1 tbsp vegetable oil and season with salt. Broil, turning occasionally, until blackened and wrinkled, 17 minutes .

Step 3

Transfer broiled chiles and vegetables to a large bowl with 1 quart low-sodium chicken stock . Peel chiles in the stock, discarding skins and seeds. Purée chile flesh, onion, garlic, and pickled jalapeño pepper in a blender.

Step 4

Heat remaining 2 tbsp vegetable oil in a Dutch oven . Add 1 tbsp ground cumin and 1 tsp ground coriander seeds , cooking until fragrant. Strain the chicken stock into the pot, pressing on skins and seeds.

Step 5

Add the soaked beans and boneless skinless chicken breast halves to the pot, adding water as necessary to submerge. Cook until chicken reaches 150°F (66°C), about 15 minutes .

Step 6

Transfer chicken to a bowl. Continue simmering broth and beans until beans are tender, about 1 hour . Blend 1 1/2 cups of beans and liquid until smooth, then stir back into pot. Shred chicken and add back to the stew.

Step 7

Stir in half of 0.50 lb pepper Jack cheese , 2 tbsp pickling liquid , 2 tbsp lime juice , and half of 0.50 cup fresh cilantro leaves . Season with salt to taste.

Step 8

Serve immediately with extra shredded pepperjack cheese , lime wedges , fresh cilantro leaves , and sliced scallions .

Cooklang Recipe 
>> source: Serious Eats
>> title: White Chili With Chicken
>> description: A flavorful and hearty white chili recipe featuring chicken and a variety of chiles
>> tags: chili, chicken, main, spicy
>> time required: 10 hours
>> serves: 6 to 8

Soak @small white beans{1%lb} (Navy, Great Northern, or cannellini) in 1 gallon (4 quarts) @water{} and @kosher salt{0.25%cup}. Let rest at room temperature for ~{8%hours} up to 24 hours. Drain and rinse beans.

Adjust #broiler{} rack to 8 inches below broiler element and preheat to high. Place @fresh poblano chiles{2}, @Anaheim chiles{4} or @Hatch chiles{4}, 2 @jalapeño chiles{2},  split @medium onion{1}, and @garlic{8%cloves} on a foil-lined #rimmed baking sheet{}. Toss with @vegetable oil{1%tbsp} and season with salt. Broil, turning occasionally, until blackened and wrinkled, ~{17%minutes}. 

Transfer broiled chiles and vegetables to a large bowl with @low-sodium chicken stock{1%quart}. Peel chiles in the stock, discarding skins and seeds. Purée chile flesh, onion, garlic, and  @pickled jalapeño pepper{1} in a blender.

Heat remaining @vegetable oil{2%tbsp} in a #Dutch oven{}. Add @ground cumin{1%tbsp} and @ground coriander seeds{1%tsp}, cooking until fragrant. Strain the chicken stock into the pot, pressing on skins and seeds. 

Add the soaked beans and @boneless skinless chicken breast halves{4} to the pot, adding water as necessary to submerge. Cook until chicken reaches 150°F (66°C), about ~{15%minutes}.

Transfer chicken to a bowl. Continue simmering broth and beans until beans are tender, about ~{1%hour}. Blend 1 1/2 cups of beans and liquid until smooth, then stir back into pot. Shred chicken and add back to the stew.

Stir in half of @pepper Jack cheese{0.5%lb}, @pickling liquid{2%tbsp}, @lime juice{2%tbsp}, and half of @fresh cilantro leaves{0.5%cup}. Season with salt to taste.

Serve immediately with extra shredded @pepperjack cheese{}, @lime wedges{}, @fresh cilantro leaves{}, and sliced @scallions{}.