White Chicken or Turkey Chili

inAmerican Recipes, Chicken & Poultry Recipes, Gluten Free Recipes, Recipes, Recipes for Leftovers, Soup & Stew Recipes
  • YIELDS | 6 SERVINGS
  • PREP TIME | 30 MINS
  • COOK TIME | 15-20 MINS

This chili is a little less creamy than other “white” chicken chili recipes, but it is just as delicious thanks to the warming cumin and coriander. This is a wonderful recipe for leftover chopped turkey. Bonus if you’re short on time, pick up a rotisserie chicken at the grocer!

Ingredients

  • 3 tablespoons olive or avocado oil
  • 2 pounds boneless, skinless chicken thighs, cut into 1” pieces, or cooked, chopped turkey or rotisserie chicken
  • 1/2 yellow onion, chopped, about 1 cup
  • 1 jalapeño pepper, seeded and finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons Kosher salt
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 2 15-ounce cans white beans, such as Great Northern or cannellini, rinsed and drained, divided
  • 2 cups chicken broth, divided
  • 4-ounce can diced green chiles
  • 1 cup frozen or canned whole kernel corn
  • 1 lime, juiced
  • Toppings such as sour cream, shredded cheese, scallions, and/or cilantro

Instructions

  1. In a medium pot or Dutch oven, heat oil over medium-high until glossy. Working in batches so the pan is not crowded, brown chicken pieces, 2 minutes per side. Transfer chicken to a plate. (Skip this step is using precooked chicken or turkey.)
  2. Reduce heat to medium. Add onion and jalapeño to the Dutch oven; cook until softened, about 3 minutes, scraping up any browned bits stuck to the bottom of the pan.
  3. Add garlic, chili powder, salt, cumin, and coriander; cook and stir until fragrant, about 1 minute.
  4. In a blender, combine half of the beans and 1 cup chicken broth; cover and blend until smooth.
  5. Return chicken and the accumulated juice (or precooked meat, if using that instead) to the pan or Dutch oven. Stir in the pureed bean mixture, the remaining broth, and the green chiles. Bring to a boil; reduce heat. Simmer, uncovered, until chicken is cooked through, about 10 minutes.
  6. Stir in remaining beans and the corn. Simmer until heated through, about 10 minutes, then stir in the lime juice and serve with your favorite toppings.