American · Dinner · All year
White Chicken Chili
4.6 community
15m
Prep
35m
Cook
Easy
Level
420
kcal
Chili's creamy, green-chile cousin: chicken, white beans, and jalapeños in a cumin-lime broth. Big-pot food with weeknight bones.
What you need
Ingredients
Servings
6
700 g
🍗 Chicken Thighs ›
boneless
800 g
🫘 Black Beans ›
swap: white/cannellini beans, two cans, drained
2
🌶️ Jalapeño ›
diced
1
🫑 Poblano ›
diced
1
🧅 Onion ›
diced
4 cloves
🧄 Garlic ›
2 tsp
🟤 Cumin ›
1 tsp
🟤 Ground Coriander ›
1 l
🍲 Chicken Stock ›
100 g
🥛 Sour Cream ›
1
🍋 Lime ›
1 handful
🌿 Cilantro ›
60 g
🧀 Cotija ›
or cheddar, to serve
Add all to shopping list
Mise en place
Before you start
15m
Prep
35m
Cook
50m
Total
6
Serves
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Chicken Thighs — boneless
Black Beans — swap: white/cannellini beans, two cans, drained
Jalapeño — diced
Poblano — diced
Onion — diced
Cotija — or cheddar, to serve
4 steps
Method
1
Brown the chicken in a little oil, 5 minutes; remove. Soften onion, jalapeño, and poblano, 6 minutes; add garlic and spices for 1.
2
Return chicken with stock and beans. Simmer 20 minutes; shred the chicken in the pot with two forks.
3
Mash a cup of beans against the side to thicken; stir in sour cream and lime off the heat.
💡
Sour cream curdles at a boil — heat off first, always.
4
Bowl it under cilantro and cheese. Improves for two days.
Learn the technique ›
From the chef
Notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.
On the plate
Serve it with
Sides
·
Cornbread
·
Tortilla chips
·
Extra lime
Garnish
Fresh herbs added off the heat
A squeeze of lemon
Flaky salt
Taste map
Flavor profile
Sweet
Salty
Sour
Bitter
Umami
Heat
Per serving
Nutrition
420
kcal
36g
protein
38g
carbs
15g
fat
3g
fiber
520mg
sodium
Asked and answered
FAQ
How do I know chicken is done?
An instant-read thermometer says 74°C at the thickest point, touching no bone. Visual backup: juices run clear, and the meat at the bone is no longer pink. Breasts get dry past 74°C; thighs actually improve up to 85°C as their collagen melts.
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My notes
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