Spicy Homestyle White Chicken Chili
This Spicy Homestyle White Chicken Chili is a hearty and flavorful dish that brings the warmth and comfort of home cooking right to your table. Bursting with a blend of spicy jalapenos, smokey poblanos, and tender chicken, this chili is perfect for those who crave a bit of heat in their meals. Each spoonful is a delightful combination of creamy cannellini beans and a zesty kick of lime, finished with a touch of fresh cilantro and scallions for added brightness. Whether enjoyed on a chilly evening or as the centerpiece for your next gathering, this recipe, courtesy of America's Test Kitchen, is sure to impress and satisfy. Adjust the spice level to your preference, and savor a dish that embodies comfort and flavor in every bite.
N/A
Servings
400
Calories
14
Ingredients
Ingredients
chicken breasts
3 lbs (trimmed of excess fat and skin)
vegetable oil
1 tablespoon (for cooking)
jalapeno chiles
3 medium (seeded and minced)
poblano chiles
3 (stemmed, seeded, and cut into large pieces)
anaheim chiles
3 (stemmed, seeded, and cut into large pieces)
onions
2 medium (cut into large pieces)
garlic cloves
6 (minced or pressed through a garlic press)
ground cumin
1 tablespoon
ground coriander
1 1/2 teaspoons
cannellini beans
29 ounces (rinsed and drained)
low sodium chicken broth
3 cups
fresh lime juice
3 tablespoons (about 2 to 3 limes, juiced)
cilantro leaf
1/4 cup (minced)
scallions
4 (white and light green parts sliced thin)
Instructions
1
Season the chicken breasts generously with salt and pepper on all sides.
2
In a large Dutch oven, heat the vegetable oil over medium-high heat until it's shimmering hot.
3
Carefully place the chicken breasts skin-side down in the hot oil. Sear without moving them for about 4 minutes, or until the skin is a deep golden brown.
4
Using tongs, flip the chicken and lightly brown the other side for an additional 2 minutes.
5
While the chicken is browning, seed and mince the flesh of 2 jalapenos, discarding the ribs and seeds.
6
In a food processor, combine half of the poblano chiles, Anaheim chiles, and onions. Pulse until the mixture resembles a chunky salsa, about 10 to 12 one-second pulses, scraping down the sides halfway through.
7
Transfer this mixture to a bowl and repeat with the remaining poblano, Anaheim chiles, and onions. Combine the two batches in the same bowl (do not clean the food processor).
8
Once the chicken is browned, pour off all but 1 tablespoon of fat from the Dutch oven (adding more oil if necessary) and reduce the heat to medium.
9
Add the minced jalapeno, chili-onion mixture, minced garlic, cumin, coriander, and 1/4 teaspoon of salt. Cover and cook, stirring occasionally, until the vegetables are softened, approximately 10 minutes.
10
Remove the pot from heat, and transfer 1 cup of the cooked vegetable mixture to the food processor.
11
To the food processor, add 1 cup of cannellini beans and 1 cup of chicken broth, then blend until smooth, about 20 seconds.
12
Return the blended vegetable-bean mixture back to the Dutch oven along with the remaining 2 cups of chicken broth and add the browned chicken breasts.
13
Bring the mixture to a boil over medium-high heat, then reduce to medium-low and cover, simmering until a meat thermometer inserted into the chicken registers 160°F (175°F for thighs), about 15 to 20 minutes.
14
Once the chicken is cooked, transfer it to a large plate. Stir in the remaining cannellini beans and simmer uncovered until the beans are heated through and the chili thickens slightly, about 10 minutes.
15
Finely mince the remaining jalapeno, reserving and mincing the ribs and seeds if additional heat is desired.
16
When cool enough to handle, shred the chicken into bite-sized pieces, discarding any bones.
17
Stir the shredded chicken back into the chili along with lime juice, cilantro, scallions, and the reserved jalapeno (with seeds if using). Return the chili to a gentle simmer.
18
Taste the chili and adjust the seasonings with additional salt and pepper before serving.
Nutrition Information
7g
Fat
46g
Carbs
26g
Protein
7g
Fiber
1g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Homestyle White Chicken Chili?
It is a hearty dish with spicy jalapenos, smoky poblanos, tender chicken, and creamy cannellini beans, based on a recipe from America's Test Kitchen.
How much chicken is required for this recipe?
You need 3 pounds of chicken breasts, trimmed of excess fat and skin.
What types of peppers are used in this chili?
The recipe includes 3 medium jalapeno chiles, 3 poblano chiles, and 3 Anaheim chiles.
How are the peppers and onions prepared?
They are pulsed in a food processor until the mixture resembles a chunky salsa.
What kind of beans are used in this recipe?
The recipe calls for 29 ounces of cannellini beans, rinsed and drained.
How do I thicken the white chicken chili?
Thicken the chili by blending 1 cup of the cooked vegetables, 1 cup of beans, and 1 cup of chicken broth into a smooth paste.
How long should I sear the chicken breasts?
Sear the chicken skin-side down for 4 minutes until golden brown, then flip and brown the other side for 2 minutes.
What temperature should the chicken reach to be fully cooked?
The chicken is done when a meat thermometer registers 160 degrees Fahrenheit for breasts or 175 degrees Fahrenheit for thighs.
What spices provide the flavor in this dish?
The primary spices are 1 tablespoon of ground cumin and 1 1/2 teaspoons of ground coriander.
How much garlic is needed?
The recipe requires 6 garlic cloves, minced or pressed.
How much chicken broth do I need?
You will need a total of 3 cups of low sodium chicken broth.
When should the lime juice be added?
Add 3 tablespoons of fresh lime juice at the end when stirring the shredded chicken back into the chili.
What are the recommended garnishes?
The chili is topped with 1/4 cup minced cilantro and 4 thinly sliced scallions.
How can I make the chili spicier?
You can increase the heat by reserving and mincing the ribs and seeds from the jalapenos and adding them at the end.
How many calories are in one serving?
Each serving contains approximately 400 calories.
What is the fat content per serving?
There are 7 grams of fat in each serving.
How many grams of protein are in this recipe?
Each serving provides 26 grams of protein.
What is the carbohydrate count?
There are 46 grams of carbohydrates per serving.
Does this chili contain much fiber?
Yes, it contains 7 grams of fiber per serving.
How much sugar is in a serving?
There is only 1 gram of sugar per serving.
What type of oil should be used for cooking?
The recipe recommends 1 tablespoon of vegetable oil.
How long do the vegetables need to cook?
The vegetable and spice mixture should be covered and cooked for about 10 minutes until softened.
What parts of the scallions are used?
Use the white and light green parts, sliced thin.
How should the chicken be prepared after cooking?
Once cool enough to handle, shred the chicken into bite-sized pieces and discard any bones.
How many limes do I need for 3 tablespoons of juice?
You will generally need about 2 to 3 limes.
Is this recipe suitable for a Dutch oven?
Yes, a large Dutch oven is the recommended vessel for this recipe.
What is the first step in the instructions?
The first step is to season the chicken breasts generously with salt and pepper.
How long does the final simmer take after adding the remaining beans?
Simmer uncovered for about 10 minutes until the beans are heated through and the chili thickens slightly.
What are the primary tags for this recipe?
Tags include chili, chicken, spicy, comfort food, hearty, and Mexican-inspired.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used; ensure they reach an internal temperature of 175 degrees Fahrenheit.