Whew, oh boy! This spicy white chili chicken isn’t some boring, barely-seasoned, overly-tame, put-you-to-sleep white chicken chili, no sir! You pretty much open your pantry and grab everything in it that is spicy and throw it in a pot with some chicken, some beans, some roasted peppers, and some broth. Done!
I really enjoyed the smokiness of this spicy white chicken chili. There are so many different flavors coming together in every spoonful. I’m thinking you could easily make this a beef chili by substituting cooked crumbled ground beef (or small pieces of chuck) along with beef broth. Or you can easily go the turkey route, using crumbled cooked ground turkey.
Also try my 6 bean chili. Because more beans is more better.
Spicy White Chicken Chili
- 1 tablespoon olive oil
- 1 sweet onion chopped
- 5 cloves garlic minced
- 1 tablespoon cumin optional, or use less if you wish
- 2 tablespoons chili powder
- 1 teaspoon cayenne
- 1 tablespoon chipotle powder
- Kosher salt and freshly ground black pepper to taste
- 2 poblanos roasted, stems and seeds removed, chopped
- 1 jalapeno roasted, stems and seeds removed, minced
- 2 cans chopped roasted green chiles
- 1/4 cup chopped fresh cilantro
- 4 cups chicken broth divided
- 3 cups cooked chicken chopped or shredded
- 1 lime juiced and zested
- 3 15 ounce cans cannelini beans, rinsed and drained
- Your favorite toppings shredded cheese, tortilla strips, sour cream, etc
- Heat oil in large Dutch or pot over medium-high heat.
- Add onion and cook for 5 minutes.
- Add the garlic and cook for another minute.
- Add cumin, chili powder, cayenne, chipotle powder and salt and pepper and stir.
- Add roasted poblanos, roasted jalapeno, green chiles, cilantro, 3 1/2 cups of the chicken broth, chicken, lime zest and juice.
- Bring to a boil then reduce to a simmer. Cover and cook 30 minutes.
- Add the beans and cook another 15 minutes, adding more broth if necessary.
- Serve with desired toppings.