Weeknight White Chicken Chili

Weeknight White Chicken Chili

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A crowd-pleasing meal that’s easy to make any night of the week. Inspired by Once Upon a Chef.


  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 jalapeno peppers, seeded and diced
  • 2 poblano peppers, seeded and diced (or to taste)
  • 34 cloves garlic, minced
  • 1 tablespoon cumin
  • 1 teaspoon coriander
  • 2 teaspoons chili powder
  • Salt and pepper, to taste
  • 4 cups chicken broth
  • 2 (15 oz) cans white beans or Great Northern beans, drained
  • 1 rotisserie chicken, shredded
  • Sour cream, cheese, tortilla chips, cilantro, lime, Cholula, to serve


  1. In a Dutch oven or stockpot, heat the olive oil over medium-high heat. When oil is shimmering and hot, add the onion, jalapeno, and poblanos, and sauté until softened, about five minutes.
  2. Add the cumin, coriander, chili powder, salt and pepper, and stir until spices are fragrant and toasty, about one minute.
  3. Slowly add the chicken broth to the pan, scraping the brown bits at the bottom (this adds extra flavor that’ll make the broth sing!). Taste the broth and adjust seasonings, if needed.
  4. Add the beans and chicken. Lower the heat to the low setting, cover and simmer until piping hot and cooked through, about 15 minutes.
  5. Ladle into bowls, and add whatever toppings you’d like!