Sound the alarm! This White Chicken Chili is on fire! It’s hearty, chalk full of chicken, vegetables and beans, delicious and is perfectly spiced! It’s lighter than your traditional chili but just as flavourful! Now, that’s what I call - winner, winner, chicken dinner!
My homemade White Chicken Chili uses chicken breasts, poblano peppers, garlic, white beans, hominy and a handful of warming and aromatic spices. For those of you who are unfamiliar with hominy, let me fill you in! Hominy is derived from white or yellow maize (or field corn) and the kernels are approximately double in size relative to its counterpart, traditional sweet corn. It’s mild and sweet in terms of flavour and boasts a fluffy yet chewy texture. You can find the dried and canned varieties at your local grocer, but this recipe calls for canned. It’s fully cooked and this shortcut keeps overall prep and cook time to a minimum. All the ingredients combine in a single pot to create the most satisfying spoonful.
Sign me up for a heaping bowlful of chili! Top it with grated cheddar cheese, a dollop of sour cream, some fresh cilantro, a few spoonfuls of store-bought or homemade Salsa Verde and a slice of lime for maximum flavour and fun! Pair it with tortilla chips, some crusty bread or cornbread and you’ve got yourself a fiery meal to devour! So, let me show you how it’s done. Grab a spoon and come and cook with me!
Prep Time: 10 minutes
Cook Time: 39 - 44 minutes
Total Time: 49 - 54 minutes
Serves: 8 - 10
Ingredients:
1 large white onion, finely chopped
3 poblano peppers, ribs and seeds removed and finely diced
2 1/2 Tbsp avocado oil
1 tsp kosher salt
4 garlic cloves, peeled and finely chopped
2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp smoked paprika
4 cups chicken broth
1 1/2 lbs chicken breasts, boneless and skinless (See Notes below)
2 540 mL cans cannellini beans, drained and rinsed, divided
1 25 oz can Mexican style hominy, drained and rinsed (See Notes below)
1 Tbsp lime juice (approx. 1 lime)
A few spoonfuls of store-bought or homemade Salsa Verde, as a topping
Grated white cheddar cheese, as a topping
A dollop of sour cream, as a topping
A handful of fresh cilantro, finely chopped, as a topping
Lime slices, as garnish
Instructions:
Remove the chicken breasts from the refrigerator and let them come to room temperature for 20 minutes.
Set a large pot over medium heat and add the avocado oil, onions, poblano peppers and salt. Cook for 10 minutes or until the vegetables have softened and started to caramelize. Add the garlic, cumin, coriander, oregano, garlic powder and smoked paprika and cook for an additional minute.
While the onions are sautéing, to a small bowl, add 1 cup of cannellini beans and mash them with a fork until creamy and smooth. Set aside.
To the pot, add the chicken stock and chicken breasts and bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover and let it simmer for 15 - 20 minutes or until the chicken is cooked through.
Remove the chicken breasts from the pot and transfer them to a cutting board or plate. Using 2 forks, gently pull apart or shred the chicken breasts into bite sized pieces.
Add the shredded chicken back into the pot, along with the whole and mashed cannellini beans, hominy and lime juice and cook for an additional 10 minutes.
Transfer the White Chicken Chili into serving bowls and top each with a few spoonfuls of store-bought or homemade Salsa Verde, grated white cheddar cheese, a dollop of sour cream, a sprinkling of chopped cilantro and a slice of lime. Serve and enjoy!
Notes:
Cooking Times May Vary: This recipe calls for 1 1/2 lbs or 3 medium boneless and skinless chicken breasts. When poaching chicken breasts in broth, cooking times will vary depending on the size of the chicken breasts used. Smaller chicken breasts will cook in 15 minutes while larger may require 5 - 8 minutes of additional cook time. The best way to check for doneness is to use a meat or digital thermometer. When inserted into the thickest part of the chicken breast, the temperature should read 165F or 74C.
Some Like It Hot: This chili has a kick to it! But, if you’re looking for some additional heat, then add a 1/4 tsp of cayenne pepper to the pot along with the other spices in this recipe. Or, simply add a dash or two of hot sauce to your individual serving of chili and enjoy!
Can’t Find Hominy?: If you can’t find canned hominy at your local grocer, you can simply substitute it with 1 cup of frozen or canned corn kernels. Before adding the corn to the chili, cook it in accordance with package instructions. Once cooked, toss it into the pot of chili for the final minute of cook time, to allow the flavours to meld.