New This Month

White Bean Chicken Chili

Make this chili for dinner and pack up for lunch the next day. The flavors only get better overnight.

  • Prep:
  • Total Time:
  • Servings: 6
  • Yield: Makes 8 cups


  • 2 pounds boneless, skinless chicken thighs
  • Salt and pepper
  • 2 tablespoons olive oil
  • 1 white onion (10 ounces), chopped (2 cups)
  • 2 poblano chiles (8 ounces), seeded and chopped (1 1/2 cups)
  • 1 tablespoon minced garlic (from 3 medium cloves)
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 2 teaspoons chili powder
  • 1 can (4 ounces) mild diced green chiles
  • 4 cups low-sodium chicken broth
  • 3 tablespoons fine cornmeal
  • 2 cans (15.5 ounces each) white beans, rinsed and drained
  • Sour cream, cilantro sprigs, tortilla chips, and lime wedges for serving


  1. Season chicken on both sides with salt and pepper. Heat oil in a large (6 quart) pot over medium-high heat until shimmering. Sear chicken in batches, turning once, until golden, 7 to 8 minutes. Transfer to a plate.

  2. Reduce heat to medium; add onion and poblanos. Cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic, cumin, coriander, and chili powder, and cook until fragrant, 1 minute more. Stir in canned chiles. Add chicken back to pot along with broth and juices, scraping up bits from the bottom of the pan. Bring to a boil then reduce heat to medium-low and simmer, partially covered, until chicken is cooked through and flavors meld, about 15 minutes.

  3. Remove chicken to a plate and shred into bite-size pieces. In a small bowl, whisk together cornmeal with 1 cup hot cooking liquid. Return to pot, along with beans, and simmer 5 minutes. Stir in chicken until heated through. Taste and adjust seasoning. Divide among bowls and top with sour cream, fresh cilantro sprigs, tortilla chips and lime.

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